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Test Kitchen Approved

Hearty Guinness Beef Stew

Recipe By Kate Wheeler, Savory Spice—Santa Fe, NM owner

Prep Time

10 Minutes

Cooking Time

30 Minutes

Recipe By Kate Wheeler, Savory Spice—Santa Fe, NM owner

A classic beef stew that can be seasoned with your favorite butcher's rub.

Serving Suggestions

Great with toasted bread or mashed potatoes to sop up the rich sauce.

Recipe Notes

*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.


¼ cups oil (canola, sunflower or grape seed)

1 onion, chopped

1 lbs. cubed beef (chuck or round)

3 carrots, sliced

1 stalk celery, sliced

¼ cups all-purpose flour

1 can Guinness (or similar stout beer)

2 red or yellow potatoes, cubed

8 oz. mushrooms, cleaned and quartered

Salt and pepper to taste

Savory Spice ingredients in this recipe

  • Turkish Bay Leaves

    Bay leaves, also known as laurel leaves or bay laurels, come from a tree native to the eastern Mediterranean. The flavor of bay leaves is best brou...

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  • Reduced Sodium Beef Style Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This chicken broth concentrate is all-natural and gluten-free. Shake well bef...

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  • Tomato Powder

    Made from dehydrated tomatoes, this powder can be made into a paste, sauce, or juice in minutes. No more opening cans of paste to use a portion and...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • The Q Steak Rub

    "The Q" is a popular nickname for Albuquerque, so we thought it was the perfect fit for this seasoning rub. This blend is made from coarsely ground...

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Heat oil over medium-high heat in a Dutch oven or large, high-sided saute pan. Add onions and cook until translucent, then push them to one side of the pan. Add beef and brown on all sides. Stir in carrots and celery and cook for 3 more min. (If using a smaller pan, cook onions, beef, and carrots/celery in separate batches, then combine.) 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 and Guinness to deglaze pan. Add potatoes, mushrooms, garlic, bay leaves and The Q Steak Rub. 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 & pepper to taste before serving.