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Stews come in many forms and any stew can be made in many different ways. One of our earliest recipes on this site was one for a Guinness beef stew. Many meals later, we came across this excellent alternative version of a Guinness beef stew by our friend, Dinewithdin. We ate ourselves silly with this version because it was so good. Check out the recipe below! 🙂

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Makes 4 to 5 servings
Serve this dish with some bread (baguettes, French Boule, foccacia)
Ingredients:
  • 700g beef chuck/shin
  • 2 carrots, chopped into chunks
  • 1 onion
  • 3 stalks of celery, cut into about 3-inch lengths
  • 200g parsnips, chopped into chunks
  • 200g turnip, chopped into chunks
  • 250g portobello mushrooms, chopped into chunks
  • 500ml stout/porter – Guinness Foreign Extra Stout will be an excellent choice
  • 300ml chicken stock
  • 3 tbsps fish sauce
  • 2 tbsps worcestershire sauce
  • Plain flour
  • Olive oil
  • 1 to 2 tsps dried herbs or a few stalks of fresh herbs, such as thyme/rosemary/sage/parsley
  • 1 tbsp red currant jelly
  • 1 tbsp coffee granules
  • 1 piece of dark chocolate
Method:
  1. Season the beef with salt, then coat it with about 1 tbsp of flour. Brown the whole slab of beef in a well-oiled pan and set aside to cool. When it has cooled down, cut the beef up into to medium cubes.
  2. In the same pan, brown all the vegetables, except the mushrooms.
  3. Place the beef and vegetables (except the mushrooms) into a Dutch oven.
  4. Deglaze the pan with the stock and Guinness. Add in the worcestershire and fish sauces, and red currant jelly, then pour the mixture into the Dutch oven.
  5. Place the dried/fresh herbs into the Dutch oven. Add 1 tsp of the coffee granules and 10g to 20g of dark chocolate to enhance the flavour of the stout/porter in the stew. Bake everything at 160°C for about 1 to 2 hours, stirring the stew every 30 minutes.
  6. During the last 30 to 45 minutes of baking, add the mushrooms.
  7. When done remove from the oven and
  8. Add salt and pepper to taste and it is ready to be served with some bread (baguettes, French Boule, foccacia).

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