Chef Nathan Lippy: Guinness Beef Stew

Raised in Tampa, Fla., I fell in love with the “Beach Life.” I grew up eating “Floribbean” Cuisine (Imagine good ole’ southern fried cooking with of fresh fish and fruit).  Home-schooled, I had a lot of free time. I would spend hours playing my guitar until mom would come home, and then we would spend hours playing in the kitchen. I started to understand the kitchen and the valuable purpose of a good cook when I was about 8.

Hearty Guinness Beef Stew

Recipe by Nathan Lippy
Serves: 4-6
Time: 1 hour 15 minutes

Ingredients:

2 lbs. beef, cut into 1 1/2-inch cubes (use beef chuck or similar)
2 tbsp garlic, chopped
1 cup carrots, rough chop
1 large yellow onion, rough chop
½ cup celery, rough chop
2 cups potatoes, rough chop
2 pint cans of Guinness
1 quart beef stock
4 Fresh thyme sprigs
2 Fresh rosemary sprigs
1 cup left over coffee (we want the bitterness)
Drizzle of olive oilSalt and pepper

Action:

1. In a large stock pot, heat up a drizzle of olive oil over medium heat. Add the beef and brown for about 5-7 minutes.
2. Once the meat is beautifully browned, add the garlic and other vegetables except for the potatoes and caramelize until they have a bit of color. (About 8-10 minutes)
3. Add all the liquid, the whole sprigs of herbs (tie the herbs together with some string) potatoes, some salt and pepper and reduce the heat to a simmer (The soup should have small bubbles rise on the sides of the pot) for 1 hour or longer until the meat is super tender
4. Serve steamy hot with a little herbed foccaccia or a simple french baguette.