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! 🙂
Like us on Facebook for more recipes and updates!
Makes 4 to 5 servings
Serve this dish with some bread (baguettes, French Boule, foccacia)
- 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
- 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.
- In the same pan, brown all the vegetables, except the mushrooms.
- Place the beef and vegetables (except the mushrooms) into a Dutch oven.
- 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.
- 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.
- During the last 30 to 45 minutes of baking, add the mushrooms.
- When done remove from the oven and
- Add salt and pepper to taste and it is ready to be served with some bread (baguettes, French Boule, foccacia).