I found some almost too old stewing beef in the freezer and a can of Guinness at the back of the fridge yesterday morning, which inspired me to make this meal. The perfect meal for a winter day! The stew simmered for almost 3 and a half hours, a little longer than the recipe called for but the results were sublime. The flavours were rich and smooth. Everyone devoured it, and G was extremely thankful for a large bowl of leftovers for lunch!
Beef, Mushroom and Guinness Stew
2 tbsp butter
1 ½ lbs stewing beef
2 cloves garlic, minced
2 medium-sized onions, diced
2 medium-sized carrots, roughly chopped
3 cups baby Portobello mushrooms, chopped
2 tbsp flour
1 cup beef stock
1 cup Guinness
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 bay leaf
2 springs fresh rosemary
Salt & pepper to taste
Melt half the butter in a dutch oven, add the onions, carrots and garlic. Sauté for 5 minutes.
Add the mushrooms and cook for another 5 minutes. Remove from the pot and set aside.
While the veggies cook, toss the beef in the flour.
Heat the other half of the butter over high head and add the beef. Cook for 5-7 minutes until browned. Don’t worry about it sticking to the bottom of the pot, all that flavour will be fabulous in the stew!
Return the onions & mushroom mixture to the pot with the meat. Season with salt and pepper.
Add the stock, Guinness, Worcestershire sauce, tomato paste, bay leaf and rosemary and bring to a boil.
Lower the heat to low, cover and simmer gently for 2 to 3 hours until the meat is tender.
We served the stew with garlic mashed potatoes and buttery peas.