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 have a heavy beer taste, it is more of a subtle stout flavor. I added big chunks of potato, carrot, and mushroom to make the stew really hearty. The beef is so tender that it will nearly fall apart.
Compared to the other recipes on this site, this stew takes a bit longer to make. While the steps involved in preparing this recipe are easy, it does take a couple of hours from beginning to end since you want to slowly simmer the beef making it tender – so plan ahead. The active preparation time is only about 30 minutes, but the stew needs to simmer for 90 minutes. Be patient. I promise that it is worth the wait. And make extra, since this recipe is even better the next day.
You can make this recipe with beef stew meat (chuck beef) or you can splurge a little and use a nice cut of beef. I used sirloin to make a smaller batch of the stew and it was phenomenal. I found a couple smaller sirloin steaks at the grocery store and just chopped them up into small pieces.
I used a version of this recipe to make Steak and Guinness Pies with a Blue Cheese Crust. The filling is just a thicker version of this stew with more finely chopped fillings. It’s definitely worth trying. If you want to use leftover Guinness Stew to make the pies, just thicken the broth into more of a gravy. Melt a tablespoon of butter, whisk in 2 tablespoons of flour, add it to the leftover stew and let it simmer and thicken.
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.
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