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

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Instructions

• 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.

Notes

Source: adapted from allrecipes.com

Author: Laura