Guinness Stew
Soup Supplies 2 - 2 ½ lb beef chuck (cut into 1 – 1 ½” cubes) 1/2 Tbs table salt 1 tsp black pepper 2-3 Tbs olive oil 1 ½ - 2 cups onion, diced 1/2 Tbs minced garlic 1 ½ cups carrots, diced 1 ½ cups celery, diced 3 Tbs flour 14.9 oz Guinness 4 Tbs tomato paste 3 cups beef stock 1 tsp dried thyme 2 cups red potatoes, halved/quartered 2 cups mushrooms
1 Cut the meat into 1 – 1 ½” cubes. Pat them dry and season with the salt and pepper.
2 Heat 2 Tbs olive oil over High Heat. Add the beef cubes and brown all sides (3-5 mins). Depending on the size of your pot, you might need to brown the meat in batches so the meat doesn’t crowd the pot. Once browned, remove and set aside
3 Lower the heat to Medium-Low. Cut the veggies down to size. Larger chunks are best so that they still have some texture after they’re cooked. 1/3 – 1/2” thick chunks.
4 Add the onions and sweat them down for 3-4 minutes. (if needed, add another Tbs of olive oil). Stir in the garlic and brown for 2 mins. Add the carrots and celery. Sauté for 4-5 mins.
5 Sprinkle in the flour and stir it into the veggies. Cook the flour for 2-3 mins.
6 Pour that beautiful beer in to deglaze pan. Use a wooden spoon to stir the beer into the veggies and scrape the bits of meat and flour off the bottom of the pot. This is flavor – don’t leave it behind.
7 Add the tomato paste. Cook for 5-6 mins. Add the beef stock, thyme, and the cubed beef that was browned and set aside (including any delicious drippings).
8 Cut your potatoes down to size. Depending on how big they are, halve or quarter them.
You want them larger than diced but still small enough to be bite-sized. (I like to leave the skin on, but feel free to peel if you find the skin unappealing.) Add the potatoes and stir everything together.
9 Cover, turn the heat down to Low, and simmer for 2 hours. 2hours? If you have no attention span, like I do, you can always enjoy another one of those tasty Guinness Stouts.
10 After 2 hours, remove the lid, add the mushrooms, and then cook uncovered for one more hour. Two to three times during this last hour, the fat from the beef will rise to the top of the stew. Skim this film off and discard.
11 After this last hour, the stew should thicken up. Add salt to taste and serve. You know what this stew pairs well with? Beer. Like maybe a Guinness.