Finnish Fusion Guinness Stew

🇫🇮 Recipe available in Finnish here. Resepti suomeksi täällä.

Today, we're taking a classic Irish staple, the beloved Guinness Stew, and giving it a delightful Nordic twist. Imagine the rich, deep tones of Guinness melding with aromatic hints from Finnish cuisine – a fusion that promises to tantalize your taste buds and warm your soul.

In this recipe, we’re weaving together the robustness of traditional Irish stew with the subtle, earthy notes characteristic of Finnish cooking, notably through the inclusion of juniper berries, parsnip, and swede. Ingredients that are common in Finnish soups and stews.

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Finnish Fusion Guinness Stew

Total: 2h 25min | Prep: 25min | Cook: 2h

Servings: 7

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Hearty Finnish-Irish fusion with this Guinness Stew, featuring tender beef, root vegetables, and the rich, malty flavor of Ireland’s iconic stout — a perfect cozy meal!

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Ingredients

• 700.0 glamb or beef stew meat, cut into chunks
• 1.0 turnip, peeled and chopped
• 1.0 parsnip, peeled and chopped
• 2.0 large carrots, chopped
• 1.0 large onion, chopped
• 3.0 clovesof garlic, minced
• 1.0 canof Guinness stout
• 2.0 cupbeef or vegetable broth
• 2.0 tbsptomato paste
• 1.0 tspdried thyme
• 1.0 tbspof juniper berries, lightly crushed
• 2.0 tbspall-purpose flour
• to tastesalt and pepper
• 2.0 tbspolive oil, for cooking

Instructions

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1. 1Peel, chop, and prepare the vegetables.
2. 2Heat olive oil over medium heat in a large pot. Brown the meat chunks in small batches, so you don’t overcrowd the pan. Lightly season the meat with salt and pepper. Remove from the pan and put aside.
3. 3Add onions, garlic, carrots, parsnip, and turnip to the pot. Cook until they start to soften, for about 3-4 minutes. Sprinkle the flour over the vegetables, stir, and cook for a minute.
4. 4Return the meat to the pot. Add tomato paste, then pour in the Guinness and broth, stirring continuously. Add thyme, salt, pepper, and crushed juniper berries.
5. 5Bring to a boil, then reduce heat to low. Make sure to add more liquid, if needed, at this point. Let it simmer for about 1.5 to 2 hours covered, or until the meat is tender. Remove the lid for the last half an hour, if you want your stew a bit thicker.
6. 6Taste and adjust seasoning as needed. Serve with mashed potato and Nordic Rye Rounds.

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