Cozy Guinness Beef and Mushroom Stew

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 pound mushrooms, sliced
• 2 cups beef broth
• 1 can (12 oz) Guinness stout
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 3 cups baby potatoes, halved
• 2 carrots, peeled and sliced
• Fresh parsley, chopped for garnish

Steps

1. 1 Season the beef cubes with salt and pepper, then toss with flour to coat.
2. 2 Heat oil in a large pot over medium-high heat. Brown the beef in batches, setting aside once done.
3. 3 In the same pot, sauté the onion until translucent, about 5 minutes.
4. 4 Add garlic and mushrooms, cooking until mushrooms release their moisture, about 8 minutes.
5. 5 Stir in tomato paste, thyme, and rosemary, cooking for 1 minute.
6. 6 Deglaze the pot with Guinness and beef broth, scraping up any browned bits.
7. 7 Return beef to the pot and add potatoes and carrots. Bring to a boil.
8. 8 Reduce heat to low, cover, and simmer for 2 hours or until beef is tender.
9. 9 Adjust seasoning with additional salt and pepper if needed.
10. 10 Ladle into bowls and garnish with fresh parsley before serving.

Equipment

• large pot
• tongs
• cutting board
• chef's knife

Variations

• Add a splash of red wine for extra depth or incorporate diced turnips for added sweetness.

Substitutions

• If Guinness isn't available, use another dark stout or substitute with beef broth and a tablespoon of molasses.

Pairings

• Perfect with a robust red wine or a pint of your favorite stout.

Nutrition

Tips

• For deeper flavor, use beef stock instead of broth.
• Adding a splash of Worcestershire sauce can enhance the savory profile.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop.

Serving Suggestions

• Serve with crusty bread or buttered mashed potatoes.

FAQ