Guinness Stout Beef Stew

13 Jan


A dish like this has such comforting qualities about it, especially in the winter in Michigan. I love my Apple Cider Beef Stew version, but a friend left a couple of Guinness Stouts in our fridge the night of our Annual Ugly Holiday Sweater Party and I wanted to try something different. I guess it’s a little late, but would you want to see our sweaters? We made them ourselves! Oh, and the stew was just what I was after. Serve your favorite way, mine is with a scoop of mashed potatoes in the middle but I know some people prefer it with dumplings. Whatever strikes your fancy!

Time:           Serves: 4


  • 2 tbsp olive oil
  • 1 pound beef stew meat, cut into about 2-inch cubes
  • 1/4 cup flour
  • sea salt & pepper, freshly ground
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1 medium onion, diced
  • 3 cloves garlic, smashed
  • 3 sprigs fresh rosemary
  • 1/2 pound carrots, sliced on an angle into 2-inch chunks
  • 3/4 cup Guinness Stout
  • 1/2 cup beef stock
  • freshly ground sea salt & pepper, to taste

How to make it

  • Heat 1 tbsp olive oil over medium-high heat in a medium saucepan.
  • Combine flour with salt, pepper, paprika, and parsley in a zipper bag. Toss to mix. Add half of stew meat and seal bag. Shake to coat. Add coated meat to heated oil in saucepan.
  • Cook meat until deep brown on each side, about 3 minutes. Meanwhile, repeat procedure with remaining meat. Add rosemary and more oil as needed. Once both sides are browned, transfer to a plate and brown the second batch.
  • Transfer second batch to plate. Add onions and garlic to pan. Saute for 3-4 minutes. Add carrots. Saute for an additional 3-4 minutes. Add Guinness, stock, and thyme. Season with salt & pepper. Bring to a boil.
  • Add browned meat and turn down to a simmer. You may cover the pot completely for more liquid or vent for a thicker stew.
  • Simmer for about 2 hours. Stir and season to taste with salt and pepper, several times throughout.
  • I love mashed potatoes in my beef stew and this is how I made them: 12 small Yukon gold potatoes, cubed & cooked in boiling water until fork tender, splash half & half, 2 tbsp Irish butter, 1/4 cup sour cream, 1 tsp garlic powder, freshly ground sea salt & pepper, to taste.

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