Quick Guinness Beef Stew Recipes

BEEF AND GUINNESS® STEW

Steps:

• Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
• Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
• Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
• Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
• Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
• Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

QUICK GUINNESS BEEF STEW

Steps:

• Pat steak dry with paper towels and season with salt and pepper.
• Heat oil in Dutch oven over med-high heat until just smoking.
• Cook beef until well browned all over, 6-8 minutes.
• Transfer to plate.
• Melt butter in now-empty pot.
• Add carrots, parsnips, onions, and 1/2 teaspoon salt and cook until browned, 6-8 minutes.
• Stir in flour and cook until golden, about 1 minute.
• Add broth, beer, and beef, along with any accumulated juices, and bring to boil.
• Decrease heat to med-low and simmer, covered, until beef and vegetables are tender, about 10 minutes.
• Serve.

QUICK GUINNESS BEEF STEW

Steps:

• Mix flour, salt and pepper in a medium bowl. Coat the stew meat in the flour mixture, reserving the rest of the flour when done.
• Heat oil in a non-stick stock pot. Brown meat on all sides, just until pink on outside is gone.
• Add potatoes, onion, carrots and remaining flour. Stir and cook until vegetables begin to soften.
• Add both cans of Beef Consume' (best if you do NOT add water), and the Guinness.
• Simmer 15-20 minutes, or longer if desired.
• Add peas just before serving, stir to warm them up.
• Delicious when served with crusty bread warm from the oven and butter!

BEEF AND GUINNESS STEW

Steps:

• Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.

SLOW COOKER GUINNESS® BEEF STEW

Steps:

• Combine flour, salt, and pepper in a shallow dish; add beef pieces. Toss to coat each piece evenly. Reserve remaining flour mixture for later use.
• Heat oil in a large non-stick skillet; cook and stir coated beef, working in batches, until browned on all sides, about 10 minutes per batch. Transfer cooked beef to a slow cooker.
• Cook and stir onion in the same skillet used for beef until golden, about 5 minutes. Add beer and garlic; bring to a boil for 1 minute. Scrape browned bits of food from bottom of the pan with a wooden spoon. Pour onion mixture into the slow cooker.
• Mix beef broth, parsley, thyme, and bay leaves into beef mixture in slow cooker.
• Cook on Low until beef is almost tender, 2 1/2 to 3 hours. Sprinkle in the reserved flour mixture; stir well. Add potatoes and carrots.
• Cook on High until potatoes are tender, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Arrange puff pastry on baking sheets; pierce each piece several times with a fork.
• Bake in the preheated oven until golden and crispy, about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.

OVEN-BRAISED GUINNESS BEEF STEW WITH HORSERADISH CREAM

Steps:

• Heat oven to 325 degrees. In a large bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but browning it on two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
• Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly combined, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and stock. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits from the bottom of the pan. Let it boil until smooth and thickened, about 1 minute. Season with salt and pepper and remove from the heat.
• Add the beef and any juices, thyme, potatoes and root vegetables. Cover and transfer to the oven. Cook until the beef and vegetables are tender, 2 to 2 1/2 hours.
• Add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme.
• Make the horseradish cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in bowls with a spoonful of the horseradish cream on top.