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!
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
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.
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.
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.
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.
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