Learn how to make a Beef & Guinness Stew! Go to http://foodwishes.blogspot.com/2013/03/beef-guinness-stew-eating-beer-on-st.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this St. Patrick's Day Special Beef Stewed in Guinness Beer recipe!
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Learn how to make a Beef & Guinness Stew! Go to http://foodwishes.blogspot.com/2013/03/beef-guinness-stew-eating-beer-on-st.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this St. Patrick’s Day Special Beef Stewed in Guinness Beer recipe!
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Amazing ! chef John, thank you 👍
Would this freeze well?
yes this is amazing, thanks john. but your really dont need the sugar, the carrots are sweet enough, you can add more or less to balance. and water does the trick instead of broth. made it many times. excellent every time. a good hard bread works wonders if you dont want to make the potato.
…so I just HAD to come back to make a comment. My body is STILL shaking from how amazingly delicious this dish is. Someone said it best in the comments, "do yourself a favor and MAKE THIS DISH!!!" I, however, altered the recipe a bit after watching about 5 other versions of this. In other words, I watched all these different recipes and then chose what I liked in each and combined them all together into my OWN recipe, and let me tell you…DIVINE! I did the bacon as he suggested, (extra bacon cut slightly bigger) but set it off to the side for the wayyyy end. Then the beef which I seasoned (3lbs) 2tbs garlic, 1tsp ginger, 2tsp of salt, but also added the same amount of "supreme tradition steakhouse seasoning," 2tsp, in that same bacon oil. Set aside. Then 1 onion plus 1 green chili, but instead of adding more salt, I smashed up 3 olives and let that salt do the job. Then I poured in the "EXTRA stout" Guinness (1 can). After a few mins I added all the vegetables ( carrots, celery, 8 pitted/dried prunes) plus 2 tbs tomato paste and 2 tbs brown sugar. Then, just to BARELY cover up the top of it all I added some spicy stew beef broth…just enough to cover it all. As MUCH Italian season as you can handle….I probably put about 3tbs….fresh thyme and other herbs of choice then close the pot. Place in your preheated oven for 2.5 – 4hrs. Once you've decided it's simmered and cooked enough, fork tender, THEN toss in the bacon. Enjoy!!
Just made this, and it was fantastic! My family loved it. Thank you chef John!
Why chicken stock instead of beef stock here?
Can you use Lamb instead of beef with this recipe?
This is great recipe. FYI for people trying it out for the first time: 1. Use a good cut of meat (made a huge difference). 2. Add extra seasoning outside of salt and pepper for better flavour. I used: Bay leaves, oregano, steak spice, beef broth instead of chicken and little extra brown sugar than he recommended and it had an amazing taste. 3. The longer you let simmer (I let mine simmer for closer to 3 hours) the thicker the sauce gets turning it into a beautiful gravy with a perfect thick texture. Keep tasting and adjusting as you go 😊
You are missing the secret ingredient. 3-4 prunes chopped up.
Chef John, could I use beef cheeks in this recipe?