Brazen Head Beef And Guinness Stew

Brazen Head Beef And Guinness Stew
4.5 from 2 ratings
Fill 202 Print
A classic Guinness beef stew is a must have for St. Patrick's Day, but it's truly a comforting dish for any time of year.This recipe by Judy Hevrdejs originally appeared in the Chicago Tribune.
Prep Time
30
minutes
Cook Time
2.48
hours
Servings
6
servings
Total time: 2.98 hours
Ingredients
  • 2 tablespoon vegetable oil
  • 2 pound lean stewing beef, cubed
  • 1 teaspoon salt
  • freshly ground pepper
  • 2 large onions, coarsely chopped
  • 1 large clove garlic, crushed
  • 2 tablespoon each: tomato paste, beef bouillon
  • 2 cup carrots, cut in chunks
  • 1 cup celery, cut in chunks
  • 1/2 pound button mushrooms, coarsely chopped
  • 1 sprig thyme
  • 1 1/4 cup guinness stout, about 1 bottle
Directions
  1. Heat oil over medium-high heat in a heavy pot.
  2. Season meat with the salt and pepper to taste.
  3. Brown meat, in batches, on all sides; return all the meat to the pot.
  4. Add water to just cover meat; cover pot.
  5. Simmer until meat is tender, 1-2 hours; do not boil.
  6. Skim off any foam.
  7. Add onions, garlic, tomato paste and beef bouillon; heat to a boil.
  8. Add carrots, celery, mushrooms, thyme and Guinness; simmer 1 hour.
  9. Season with salt and pepper to taste.
  10. (The stew may be thickened with a flour-oil roux if desired.)
Recommended