Since this recipe was originally posted, Killing Thyme has shifted it’s focus to the pesco-vegetarian diet. I’ve decided to keep a few popular meat recipes in my index for your convenience, including this one.
I’m always rarin’ to go when it’s time to post a recipe – but I’m extra enthusiastic when it’s a recipe with beer! Cooking with beer is something I’m becoming increasingly passionate about and, with the emergence of so many craft beers today, the possibilities seem like they will forever be endless. This excites me; it excites me very much.
Now, using Guinness in a stew obviously isn’t new. In fact, it’s probably the first recipe I’d ever heard of that incorporated beer. “Those Irishmen!” I thought. I’m not sure what took me so long to make it, but boy was it EVER GOOD. Better late than never, I guess!
I strayed a wee bit from traditional Irish stew recipes by adding cremini mushrooms (there is just something about beer-soaked mushrooms – talk about some funghis! Ha. Haha.) and, instead of cubing potatoes to put in my stew, I decided to make a bed of horseradish mashed potatoes because I friggin’ love horseradish and why not?
Am I happy that I made these changes? Aw hell yeah! I adapted my recipe from Chef John. I omitted the sugar, bacon, and celery; I used beef stock rather than chicken, and shallots instead of onions. And, of course, I threw horseradish in my mashed ‘tatoes to add a tasty punch while complimenting the beef. And now I can’t help but think…Is a Guinness and beef pie with horseradish crust possible? Oh man. One day, one day…
This leaves great leftovers, too. If I ever own a restaurant, this will be on the menu.