While the title of this recipe might lead you to believe that only Guinness will do, I have found that just about any hearty stout does the trick and even add a few extra subtle flavor notes. This stew delivers, again and again.
Slow Cooked Guiness Beef Stew
By Holly Rodricks
Feeds 6-8 (Depending on how hungry)
- 2 lbs. Stew Beef (or venison for all you hunters out there)
- 2 tbsp. Flour (Optional, but it really helps to sear in the flavor)
- 1 tbsp. Oil
- 1 tsp. Salt, plus more to taste
- 1/2 tsp. Pepper
- 1/4 tsp. Cayenne Pepper
- 3-4 tbsp. Bacon Grease
- 1 can/cup Tomato Sauce or pureed Whole Canned Tomatoes
- 2 Onions, chopped into large chunks
- 4-6 cloves Garlic, roughly chopped
- 1 1/2 cups Guinness or other Stout Beer
- 7 medium Carrots, sliced into thick rounds
- 5 medium Potatoes, cut into large chunks
- 1 tsp. Worcestershire Sauce
- 1 tsp. dried Thyme or 3-4 sprigs Fresh Thyme
- 2 Bay Leaves
- pinch of All Spice or Ground Cloves
- In a small bowl, mix Flour, Salt, Pepper, and Cayenne.
- Toss Stew Meat in large bowl with Oil. Sprinkle Flour mixture over meat and mix with hands until evenly coated.
- In a large skillet or frying pan over medium-high heat, melt Bacon Grease and brown Meat on all side, approximately 1-2 minutes per side.
- Add Onions, Garlic, and Tomato Sauce/Puree. Reduce heat to medium-low. Cover and cook for 5 minutes, stirring once or twice.
- Transfer Meat mixture into dutch oven or crock pot.
- Return skillet to stove and increase heat to high. Pour approximately 1/4 – 1/2 cup Beer into pan and swirl around until caramelized Meat juices lift off from bottom of pan. Pour Beer drippings into pot.
- Add remaining Beer, Carrots, Potatoes, Worcestershire Sauce, Thyme, Bay Leaves, and Allspice/Cloves and mix. Cook on low for 4-6 hours or until meat falls apart when pierced with a fork.
- Serve hot with fresh bread.