Beef, Mushroom, and Guinness Stew


Took this recipe that my mother found in a magazine in Ireland and adapted it slightly. Turned out lovely.

You need:

700g Stewing beef, cut into 1 inch chunks.
2tsp flour
2tbsp olive oil
25g (1oz) butter
2 large onions, diced
5 carrots, peeled and cut into large sticks
200ml (7fl oz) Guinness (half a tall can, basically)
300ml vegetable stock
2tsp tomato paste
2tsp Dijon mustard
2tsp brown sugar
One package of field mushrooms

Toss the meat in the flour. Heat the oil and butter in a large, deep pot over a medium heat and brown the meat a few pieces at a time, removing it with a slotted spoon. Brown it well. Stir the onion into the pan and cook for about 10min until golden brown and beginning to soften and caramelise.

Return the meat to the pan, add the carrots and stir in the Guinness, stock, tomato purée, mustard, sugar and whatever seasoning you like. I just go with ground pepper and seat salt. Bring to the boil, stir well, then cover and simmer for 90 minutes.

Stir the sliced mushrooms into the pot for another hour until the meat is meltingly tender.

Serve with mashed potatoes. And eat the shit out of the stuff.

The last time I had this was in New Brunswick and I used Picaroon’s Timber Hog instead of Guinness so, really, just go with your favourite stout. Really, stew is one of those things where the recipe is a more or less a guideline and I doubt I’d ever do this the same way twice. The only thing I’d change is cooking the beef a little more to get it falling apart.

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4 thoughts on “Beef, Mushroom, and Guinness Stew

  1. I have a Guinness stew I make semi frequently as well. I recommend slowcooker for the falling apart.

    I also don’t add the potatoes till halfway through the process (if possible) as I like those to be a bit more solid.

  2. Pingback: Update for Tuesday, July 20. « Corrie Canuck

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