RCI-SP.004.0163.001

Guinness Beef Stew

Submitted by Jonathan This is the warmest, heartiest, manliest dish I can think of for a cold winter's night.

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate

Ingredients

Method

1
Pat the stew beef dry with paper towels, then toss in a bowl with all-purpose flour, salt, and freshly ground pepper until all pieces are evenly coated.
2
Heat 2½ tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Working in batches to avoid crowding, add the floured beef to the hot oil and sear for 3–4 minutes per side until deeply browned; transfer seared beef to a plate and repeat with remaining oil and beef.
15 minutes
4
Reduce heat to medium, add the coarsely chopped onions to the pot, and cook for 5 minutes, stirring occasionally, until softened and beginning to brown.
5 minutes
5
Pour in the two 12-ounce bottles of Guinness extra stout and scrape the bottom of the pot with a wooden spoon to deglaze and release browned bits.
2 minutes
6
Return the seared beef to the pot along with any accumulated juices, then add the beef stock, brown sugar, dried thyme, nutmeg, and bay leaves; stir well to combine.
2 minutes
7
Bring the stew to a simmer, then reduce heat to low, cover with a lid, and simmer gently for 90 minutes, stirring occasionally.
90 minutes
8
Add the halved button mushrooms and stir to distribute evenly throughout the stew.
1 minutes
9
Continue simmering, covered, for another 25–30 minutes until the beef is very tender and the mushrooms are cooked through.
28 minutes
10
Remove and discard the bay leaves, then taste and adjust seasoning with additional salt and freshly ground pepper as needed.
11
Ladle the stew into bowls and serve hot with crusty bread or over mashed potatoes.

What Makes This Variant Distinct

  • Original variant

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