Guinness Beef Stew

Guinness Beef Stew

I distinctly  remember the first time I ever tried beef stew.  I was about 13 years old and new to Canada.  One night for dinner, I was given a plate of white rice topped with this wonderful, rich, home made beef stew.   I remember what a fantastic meal it was – rich broth, creamy potatoes and that oh so tender beef! I was in love! And over the years, I’ve searched for just the right recipe to replicate my first experience! I’ve tried many recipes over the years and I’ve come to this conclusion: I like beef stews that have a mix of the usual beef stew veggies  (tomatoes, mushrooms, potatoes, carrots, peas) and beer! That’s right – dark beer to make the broth even richer!

I’ve taken all my favorite parts from all kinds of recipes I’ve tried over the years and I’ve come up with:  Guinness Beef Stew! So here it is for you to try:

5.0 from 1 reviews
Guinness Beef Stew
 
Author:
Recipe type: Dinner
Serves: 6-8
Ingredients
  • 4 pounds stewing beef (beef chuck cut into 1 inch cubes)
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • ¾ cup of diced pancetta*
  • 3 cups of onions, finely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon of dried thyme
  • 1 bay leaf
  • 1 can of 500ml Guinness Beer
  • 3.5 cups of beef broth
  • 670 ml of strained tomatoes
  • 2 medium carrots, diced
  • 1 medium rutabaga, peeled and cut into 3 inch pieces
  • 2 large potatoes, cut into 3 inch pieces
  • 2 cups of mushrooms, sliced
  • ¾ cup of green peas
  • flour
  • salt and pepper
Instructions
  1. Preheat oven to 350F.
  2. Pat beef dry and season beef with salt and pepper. Sprinkle beef with flour and toss.
  3. Heat oil and butter on large oven proof pot in medium high heat.
  4. When hot, brown beef in batches. Set aside browned beef in a bowl.
  5. Add pancetta to the same pot. Saute pancetta until brown and crisp and scrape off brown bits.
  6. Then add the onions, garlic, thyme and bay leaf and cook until the onions are tender.
  7. Return beef and all juices to pot.
  8. Then add the beer, broth and strained tomatoes. Bring to simmer.
  9. Then add the potatoes and rutabaga.
  10. Cover and transfer pot into the oven.
  11. Bake beef stew for about 1 hour.
  12. Then add carrots, peas and mushrooms.
  13. Bake for another 1 hour, uncovered, until the beef is very tender.
Notes
*you can also use bacon to substitute for pancetta
**if you want to thicken your stew broth, add 2 tablespoons of cornstarch to 2 tablespoons of cold liquid and stir to create a smooth paste. Then whisk this into the stew broth. Bring the stew broth to a boil and let it simmer until the starchy taste is gone and your stew broth is thicker.

 

 

 

photo (3)

 

Comments

    • Sarah & Arkadi says

      Hi Amanda! It’s almost over (I think or I hope so anyway)! It was a rainy day here today so I hope that at least melts all the snowbanks 🙁 I feel your pain!

  1. says

    Your pictures are always gorgeous…you guys are so talented! My husband never cooks–maybe the fact that this has guinness in it will help inspire him to. 🙂

    • Sarah & Arkadi says

      You are so sweet! Thanks for boosting our confidence there! Beer is a good bribe 😉 – it worked for Arkadi!

  2. says

    This looks marvelous. I’ve been looking for a classic beef stew recipe (the one I’ve been making is more heavily tomato based) and I notice many do call for Guinness or a beer. I’d be happy if it tastes half as good as this looks.

    • Sarah & Arkadi says

      Thanks so much Gloria! The Guinness definitely adds richness to this stew! It was a good meal indeed!

    • Sarah & Arkadi says

      Hi Tina! thanks so much for your kind words ! Please do let us know your thoughts when you get to try this recipe!

    • Sarah & Arkadi says

      Hi Karen! We had some pancetta in the fridge and so we decided to throw it in the stew and it definitely added to the flavours! thanks for stopping by and enjoy your weekend!

  3. says

    Oh boy, this beef stew looks amazing Sarah! I love all the veggies in here and the guinnness must add a wonderful flavor to this! A big bowl sounds perfect to warm up with during this bone-chilling winter we’ve been having.

    • Sarah & Arkadi says

      Hi Kelly! The Guinness definitely amped up the flavours of this stew! Winter is almost over..I think…I hope! It’s been comfort food for us all winter long!

  4. says

    There are some dishes that make your mouth water instantly and your nose smell imaginary aromas once you see a picture. And stews are definitely front-row among them – this one all the more. It looks amazing and the Guinness is such a good idea (if my husband, passionate beer-hater, isn’t there for dinner). We made a beef shank stew with onions and smoked paprika last weekend, a very simple Viennese-style preparation which we do regularly and really love with dumplings – but next time I’ll go for a bit of beer. Thanks Sarah!

    • Sarah & Arkadi says

      Wow! Viennese style beef shank – now that’s comfort food! Will check out the recipe on your blog! Also, I am not beer drinker in the family…Arkadi is and he somehow conveniently bought two cans of Guinness even though we only needed one for the stew!

    • Sarah & Arkadi says

      Hi Catherine! The colder months are almost over! I hope anyway! It’s been a real cold winter and this stew is one of our comfort foods to cope with winter! Have a good weekend !

    • Sarah & Arkadi says

      Thanks Angie! The veggies make it a full meal for sure! If you get to try out this recipe, please let us know what you think!

  5. says

    I love the looks of this, Sarah! The rutabaga and all of those veggies must make this extra satisfying, and the beer just intensifies the lovely flavors going on in here!

    • Sarah & Arkadi says

      Thanks Marcie! It’s perfect comfort food for yet another snow storm for us here ! Hope you’re having better weather than us!

    • Sarah & Arkadi says

      Hi Ashley! What do they say ? Great minds think alike! 🙂
      We need an extra rich broth to cope with winter here…it’s been super long!

    • Sarah & Arkadi says

      It’s quite satisfying…one of those stick to your bones dishes! It’s perfect for our never ending winter here! Enjoy the rest of your week Zainab!

    • Sarah & Arkadi says

      Hi John! The best part is – we used one can for the stew and we have one can in the fridge for later! Thanks for your kind words and for stopping by! Have a lovely rest of the week!

    • Sarah & Arkadi says

      Hi Chris! It’s one of those one pot dishes…takes a little while to cook, but well worth the wait! Let us know what you think when you make it!

    • Sarah & Arkadi says

      It’s snowing here too Heather! Hopefully this is the last snow storm. After all, it’s supposed to be spring next week! Thanks for stopping by!

    • Sarah & Arkadi says

      Thanks Ela! Doesn’t beer make everything better though ? haha Let us know how you like it if you get to try it out!

Trackbacks

  1. […] Ingredients:4 pounds stewing beef (beef chuck cut into 1 inch cubes)1 tablespoon butter1 tablespoon vegetable oil¾ cup of diced pancetta*3 cups of onions, finely chopped4 garlic cloves, minced1 teaspoon of dried thyme1 bay leaf1 can of 500ml Guinness Beer3.5 cups of beef broth670 ml of strained tomatoes2 medium carrots, diced1 medium rutabaga, peeled and cut into 3 inch pieces2 large potatoes, cut into 3 inch pieces2 cups of mushrooms, sliced¾ cup of green peasfloursalt and pepperDirections: sprinklesandsauce.com  […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: