Sunday, October 30, 2011

Beef and Guinness Stew

 This has been a bad week for me health wise. I caught a cold in my chest and head. Then my knee, which has been bothering me for a couple of weeks, really started bothering me. I finally went to the doctors for the knee and he thinks I tore the meniscus. I have to go for a MRI later this week to confirm the diagnosis.
My wife, Annette, loves it though she can come up to me kick me in the knee and run. I can't yell at her or chase her. She really hasn't done that, but I think she has thought about it a few times.

Annette has been craving winter comfort food. Of course she is constantly cold and starts craving winter comfort food in August, if the temperature drops below 85 degrees. This weeks craving was beef stew. Here is the recipe I made.

Beef and Guinness Stew
1 1/2 lb. beef, cut into bite size pieces (I had London Broil that I cut up, but you can use stew meat from grocery store)
2 tsp canola oil
1 bottle Guinness beer
enough beef broth to make 4 1/2 cups of liquid when combined with beer
2 beef bouillon cubes dissolved in beef broth and beer
1 tsp dried rosemary
1/2 tsp fresh ground black pepper
3 large potatoes, cut into bite sized pieces
3 carrots, cut into bite sized pieces
2 stalks celery, cut into small pieces
1/2 large onion, chopped
2 tsp cornstarch
2 tsp cold water

Heat a large pot or Dutch oven over medium heat. Add oil. Add the meat and cook until browned. Add the rosemary and pepper. Then add the beef broth/bouillon/beer mixture. Bring the mixture to a boil then reduce to a simmer. Cover and let it simmer for 1 hour.

Add the potatoes, carrots, celery and onion and bring back to boil. While waiting for it to boil mix cornstarch with cold water. When stew starts to boil add cornstarch mixture and let it boil for 1 minute, while stirring. Turn back down to simmer. Let simmer for at least 1 more hour. The longer it cooks the better it is. This is one of those meals where it is even better if you reheat it and eat it the next day.


  1. Wow guinness, is my favorite stew, I make that along with guinness gravy during the month of March... guess your getting ready for your Irish trip alright, this sure what get me inspired... have a wonderful vacation, stay safe. Take lots of pictures! Its been a bad week here so I share your sickness been on antibotics for 12 days and today my husband now has Shingles its never ends! Feel better soon will say some witches chants tomorrow and get some brew going for the Halloween spirits to send your cold North! lol take care my friend

  2. This is a lovely stew. I am in Oregon and it is damp and chilly here. This would really hit the spot and warm the innards as well as the soul. This is my first visit to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary.

  3. Hi Greg, It's been a couple of weeks since this post...I hope you're feeling better. This stew looks hearty and satisfying. Even the photo captures the tender chunks of beef. Bravo!

  4. Thanks for the nice comments about the stew and my health. I am feeling better, cold wise. Next week I going to have surgery on the knee. The reason I have not posted us because I went on vacation to Ireland. I am writing a post about that now. Between jet lag and going to doctor for my knee I haven't had time to finish writing the post.

  5. I love a good beef srew, especially with Guiness, and yours is perfection! What I would give for a huge bowl of that now!!

  6. Sorry to hear about your cold... and your knee! You should drink some of this Guinness and I bet you'll be back to normal! :D How was the trip?!?!?!?!?! Your readers are waiting for an update... :)

  7. Beef and Guinness is one of my favorite stews of all time! I love the slight bitterness of the Guinness balanced by the sweetness of the onions and other aromatic vegetables... A classic.

  8. have you ever made this with lamb

    1. I have not made this with lamb. I bet it would be awesome though, may have to try it.