Guinness Beef Stew

Hearty beef stew with carrots, potatoes, onions and mushrooms slowly simmered in Guinness and a brown gravy.  I am so excited for fall! Mostly because I get to make and share recipes like this! 🙂 My husband has been requesting this savory stew all summer long and I had to keep telling him, “nobody wants to make beef stew on a hot and humid day!” But now that fall is here and the air is a little crisper, the leaves and starting to change and I am having to pull out long sleeves for my morning run-now is the time to make and share this amazing stew. Nothing is better on a crisp fall day then to have a bowl of this hearty soup served over mashed potatoes and a giant piece of homemade beer bread. Mmmmm…welcome fall…glad to see you again!

Guinness Beef Stew

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Ingredients:

  • 2 pounds stewing beef
  • 3 tablespoons vegetable oil, divided
  • 2 tablespoons flour
  • 3 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • Pinch of cayenne
  • 1 large onion, coarsely chopped
  • 2 cups sliced fresh mushrooms
  • 6 garlic cloves, crushed
  • 2 tablespoons tomato paste, dissolved in 4 tablespoons water
  • 2 bottles of Guinness
  • 1/2 bag of baby carrots
  • 4 potatoes cut into chunks
  • 2 bay leaves
  • Sprig of fresh thyme
  • Chopped parsley, for garnish
Directions:

  1. Trim the meat of any fat or gristle, and cut into 2-inch cubes. Place in large bowl and toss beef with 1 tablespoon of vegetable oil. In a small bowl, combine flour, salt, pepper and cayenne. Sprinkle flour mixture onto meat and toss together.
  2. In a large skillet over high heat, heat remaining 2 tablespoons vegetable oil. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato paste to the skillet, cover, and cook gently for 5 minutes.
  3. Transfer the contents of the skillet to a large pot and pour one bottle of Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan.
  4. Pour over the meat, along with the one more bottle of Guinness. Add the carrots, mushrooms, potatoes, bay leaves and thyme. Stir and adjust seasonings.
  5. Cover the pot and simmer over low heat until the meat is tender, about 2 to 3 hours. Garnish with parsley and serve.

Source: adapted from allrecipes.com

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18 Responses to Guinness Beef Stew

  1. This is so gorgeous. I just made a lamb shank casserole with sweet potato mash. I love these sorts of dishes and cant get enough of them. I am so happy Autumn has finally arrived. Yumm!

  2. Susi says:

    Looks and sounds incredible! My family would love this meal! I’m bookmarking this for when it cools down here for sure :o)

  3. We will definitely make this stew. Stew is one of my husband’s most requested meals and he also has requested it this summer. I also did not make it! Give it a month or so and I’ll be ready. I have one that calls for beer as well, but haven’t used the Guinness, I’ll bet it adds a wonderful flavor. Thanks for this, my husband thanks you as well!

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  5. Evan @swEEts says:

    Saved! 🙂 Perfect stew for a cold evening…I’m just trying to figure out when that cool weather is making its way to Texas!!

  6. Taylor says:

    I love all of the comfort food that seems fitting with fall weather…this stew looks like a perfect fall dinner!

  7. One of my winter favourite comfort dishes is beef brisket stew! Yours looks simply mouthwatering! Bookmarked!

  8. Cearglen says:

    Wow! A beautifil stew, chunky style and just as I like it. This is very similar to my family’s traditional, but I’m going to make yours just for a change of pace. Can’t wait. If I might add, this basic stew method is also ideal for lamb, not just beef.
    A wonderful tip that I love to share… Since this is a very small household, I often make full formulas and freeze some leftovers. I’ve learned the hard way that cooked potatoes justs do not freeze. When I make a dish like this, I make the master pot per the formula and omit the potatoes, cooking them separately, enough for the initial servings and combine at the last moment. Leftovers are frozen without potato and I cook fresh potato when later serving the frozen remainders. One extra step, but it is worth the trouble.
    Thank you for sharing this many times adapted stew.
    For those who use them, or life at high altitude, this is a perfect formula for a pessure cooker.

    • Christina says:

      Thank you so much! I never thought to freeze the rest of the stew. I either half the recipe or eat it for a few days! 😉 Lamb in place of the beef sounds delicious…I will have to try it that way!

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  10. kim says:

    I made this for dinner last night and it was incredible!!

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  15. This Looks Phenomenal, and has given me Some InSpiration for my Seasonal Soups to come.

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