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.
- 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