Recipe: Hearty Guinness Beef Stew
A classic beef stew that can be seasoned with your favorite butcher's rub.
- 1/4 cup oil (canola, sunflower or grape seed)
- 1 onion, chopped
- 1 lb. cubed beef (chuck or round)
- 3 carrots, sliced
- 1 stalk celery, sliced
- 1/4 cup all-purpose flour
- 6 tsp. beef style broth concentrate, mixed into 3 cups water to create 3 cups broth*
- 2 red or yellow potatoes, cubed
- 1 can Guinness (or similar stout beer)
- 1/2 cup dehydrated oyster mushrooms (or 8 oz. fresh mushrooms, quartered)
- 1 tsp. (or 4 to 8 fresh cloves, minced)
- 3 Turkish bay leaves (or 1 California bay leaf)
- 2 Tbsp. The Q Steak Rub
- 2 Tbsp. 1 to 2 Tbsp. tomato powder (optional)
- salt and pepper to taste
Recipe works with other coarse butcher’s rubs, like Hudson Bay Beef Spice, Great Plains Bison & Beef Rub, Pike’s Peak Butcher's Rub, Summit County Seasoning or Mt. Evans Butcher's Rub. *You can substitute beef broth for any other broth of choice.
Heat oil over medium-high heat in a Dutch oven or high-sided saute pan. Add onions and cook until translucent and move to outside of pan. Add beef and brown on all sides. Add carrots and celery and cook for about 3 min. Sprinkle with flour and cook until flour picks up all of the fat in the pan and starts to smell nutty, about 2 min. Add broth to deglaze pan. Add potatoes, mushrooms, garlic, bay leaves and The Q. Bring to a boil then reduce heat and simmer for 20 min. to an hour, or until beef is tender and stew is to the consistency of your liking. If it has trouble thickening, add 1 Tbsp. tomato powder at a time (made into a paste by adding water) to help thicken the stew. Season with salt and pepper to taste before serving.
Great with toasted bread or mashed potatoes to sop up the rich sauce.