This recipe is the perfect example of, “lets throw in a bunch of stuff I have in the fridge  in a pot and make it taste good.” I knew I wanted to do a braised stew but the Guinness®™© was an after thought that turned out to be a great addition. So next time you are making a dish and can’t decide what else to put in just rummage through all the stuff you’ll never use in your fridge and toss it in a pot, then season with salt and pepper.

Guinness®™© and Garbanzo Bean Stew                         Yields: 2 Qts

• 1 1/2 Lb Beef Chuck Roast
• 1 C Garbanzo Beans (Cooked)
• 2 C Bacon (Diced)
• 3 Yellow Onions
• 4 Carrots
• 4 Cloves Garlic (Minced)
• 2 C Guinness®
• 32 oz. Beef Stock
• 3 Tbsp Tomato Paste
• 4 Piquillo Peppers (Brunois)
• Salt and Pepper TT

I used dried garbanzo beans for this recipe, to use re hydrate in water overnight. The following day place garbanzo beans in a pot with water, one onion peeled, one carrot, 1 tbsp of pimenton or paprika and bring to a boil. Reduce to a simmer and cook until tender but still a slight bite. Strain from liquid and set aside. In a large pot add 2 tbsp of oil and bring to medium to high heat. Dust the chuck roast in flour and sear until golden brown on all sides. Deglaze with one cup of  Guinness and add the beef stock, one carrot and one onion peeled. Cover with foil or lid and place in oven at 350º for 2 1/2 hours. In a large sauce pot place diced bacon and turn heat to medium, render the bacon until almost crisp. Carefully drain bacon fat from pan and add small diced onion and carrot, and piquillo pepper. Cook until browned. Add the garlic and tomato paste and continue to cook for another  three minutes.

Deglaze pan with the other cup of Guinness. Make sure to scrape the bottom of the pan well to get all those good flavor bit in there. Remove the chuck from the Braising liquid and place in the sauce pan. Add the braising liquid to the sauce pan. Cover and simmer for an additional 30 minutes. Continue to stir the stew and break up the meat. Add in the cooked garbanzo beans and season with salt and pepper. If the stew is too thick add a bit more beef stock to thin it out.

You can really add whatever vegetables you would like to this stew, that’s the best part about stews, just hearty goodness. Also if you don’t care to get dry garbanzo beans and cook them you can get pre cooked and add them in at the end. Now that the weather is finally (probably not) getting nice out (will probably snow this week) I will work on some more spring time and lighter recipes (even though it’s almost summer). If there is anything you guys would like to see or get recipes for please let me know in the comments and I will put some stuff together! As always thank you for the support and checking out the page! Toodeloo!