I thought that I would make something that is both festive – and not corned beef for St. Patrick’s Day. Inspiration stuck and I made guinness stew with beef and mushrooms. Although mushrooms are not an ingredient in traditional Guinness Stew, they really added a lot to this recipe – I sautéed them in some Guinness to make them extra delicious.
This Guinness Stew with Beef and Mushrooms also has chunks of potato, onion, and carrot. The Guinness gives this stew a rich flavor, but it doesn’t taste distinctly of beer.
While the steps involved in preparing this recipe are easy, it does take a couple of hours to make since you want to slowly simmer the beef making it tender – so plan ahead. And make extra, since this recipe is even better the next day.
30 minPrep Time
90 minCook Time
2 hrTotal Time
- 2 lbs Beef Stew Meat (chopped Chuck Beef)
- 1/4 cup Flour
- Salt and Pepper
- 3-4 tablespoons Butter
- 2 (14.9 ounce) cans of Guinness
- 8 ounces of sliced Mushrooms
- 2 cups chopped Carrots
- 2 cups chopped White Onion
- 2 cups chopped White Potato
- 4 cloves of Garlic, minced
- 4-6 cups Beef Broth
- 1 tablespoon dried Thyme
- 1 tablespoon Worcestershire sauce
- Chopped Parsley for garnish
- Start by browning your beef. Season the flour generously with salt and pepper and then dunk the pieces of beef in the flour. Heat 1 tablespoon of butter in a large pot or dutch oven over medium heat. Once the butter has melted, add the beef and brown all sides of it. I did this in 2 batches, adding more butter with the second batch. Each batch took about 6 minutes to brown.
- Once the beef has been quickly browned, place it in a bowl and set it aside. Melt another tablespoon of butter, and add the mushrooms. Season them with salt and pepper. Let cook for 4 minutes, and then add the onions and garlic. After 3 more minutes, add about 1/2 cup of Guinness - enough to cover the bottom of the pan. Bring to a simmer and add the carrots and potatoes. Let cook for 5 minutes.
- Add the remaining Guinness and the beef broth, thyme, and Worcestershire sauce to the pot. Bring to a steady simmer, and return the beef and its juices to the pot. Place a lid on the pot, and let simmer for 90 minutes, stirring occasionally.
- If you want to thicken the soup even more, melt a tablespoon of butter and stir in 1 1/2 tablespoons of flour, making a paste, and add it to the soup and let simmer for another 10 minutes. Garnish with parsley and serve.