Guinness Stew with Beef and Mushrooms

Guinness Stew with Beef and Mushrooms-4

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.

Guinness Stew with Beef and Mushrooms-6

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.

Guinness Stew with Beef and Mushrooms-3

Guinness Stew with Beef and Mushrooms

Yields 6

30 minPrep Time

90 minCook Time

2 hrTotal Time

Save Recipe

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
http://thekittchen.com/guinness-stew-with-beef-and-mushrooms/

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Inspired by Serious Eats and Simply Recipes.

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  • Joules

    Yum! I love a good beef stew and I love a good Guinness. I definitely should try making something like this for dinner tomorrow to celebrate St. Patrick’s day.

    Lifestyle by Joules

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