Hearty Guinness Beef Stew Recipe
Active Prep: 10 min
Cook: 30 min
- 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*
- 1 can Guinness (or similar stout beer)
- 2 red or yellow potatoes, cubed
- 8 oz. mushrooms, cleaned and quartered
- 1 tsp. Minced Garlic (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
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*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 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.
Great with toasted bread or mashed potatoes to sop up the rich sauce.
Kate Wheeler, Savory Spice—Santa Fe, NM owner