Name: Beef and Guinness Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 2 lbs stewing beef, cubed; 1 large onion, chopped; 2 medium leeks, chopped; 4 tbsp butter; 8 oz mushrooms, sliced; 1 tbsp dried mixed herbs; 3 tbsp all-purpose flour; 2 tbsp tomato puree; 3 large carrots, chopped; 1 beef stock pot; 1 can Guinness stout (approx 15 oz); 2 cups water; salt, to taste; black pepper, to taste; 1 tbsp Worcestershire sauce; 3 bay leaves; fresh parsley, for garnish; champ or mashed potatoes, for serving

1

In a large Dutch oven over medium-high heat, sear the cubed beef in batches until well-browned on all sides.

2

Remove the beef from the pot and set aside.

3

To the same pot, add the chopped onions, leeks, and a healthy portion of butter. Sauté until softened.

4

Add the sliced mushrooms and cook for another few minutes until they release their moisture.

5

Stir in the dried mixed herbs, followed by the all-purpose flour. Cook for one minute, stirring constantly.

6

Add the tomato puree and stir to combine.

7

Return the seared beef and any accumulated juices to the pot.

8

Add the chopped carrots, beef stock pot, and pour in the can of Guinness.

9

Top up with water until the ingredients are just covered. Stir everything together.

10

Season with salt, pepper, Worcestershire sauce, and add the bay leaves.

11

Cover the pot and transfer to a preheated oven. Cook low and slow for 2 hours.

12

Once cooked, remove the pot from the oven and discard the bay leaves.

13

Serve the hot stew over mashed potatoes or champ, and garnish with fresh parsley if desired.

Beef and Guinness Stew

Ingredients

18 Ingredients

Instructions

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