Beef and Guinness stew

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IngredientsBeef and Guinness Stew

  • 3 cups Guinness beer
  • 1 tablespoon Dijon mustard
  • Sprig of fresh rosemary
  • 2 bay leaves
  • 3 pounds beef stew meat, cut into cubes
  • 3 tablespoons canola oil
  • 4 tablespoons unsalted butter
  • 2 – 3 onions, peeled and sliced
  • 3 stalks celery, chopped
  • 3 carrots, peeled and thickly sliced
  • ½ pound white mushrooms, quartered
  • 1 tablespoon all-purpose flour
  • 1 garlic clove, minced
  • Salt and freshly ground pepper to taste
  • 2 teaspoons minced parsley


  1. In a large glass dish, combined 1 cup of the Guinness, mustard rosemary and the bay leaves.
  2. Add the beef cubes, stir to coat, cover, and refrigerate overnight.
  3. Preheat the oven to 325°
  4. Drain the meat and discard the marinade.
  5. In a large skillet, heat the oil over medium heat. Brown the meat in batches, 3 to 5 minutes on each side, then transfer to a large casserole dish.
  6. Add the butter to the skillet, and when it foams, add the onions and cook for five minutes, or until browned.
  7. Add the celery and carrots and cook, stirring constantly, for five minutes or until tender.
  8. Reduce heat to simmer, stirring the flour, and cook for two minutes, or until blended.
  9. Add the remaining 2 cups Guinness, garlic, salt and pepper.
  10. Pour the vegetables over the meat, cover, and cook for about two hours, or until the meat is tender.
  11. Stir occasionally, and a little more Guinness if this stew seems dry.
  12. Adjust seasonings and sprinkle with chopped parsley.

Serves six

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