I had my boyfriend’s family up for the weekend at my new Catskill mountain home. I made the grass-fed beef stew with Guinness and it was a big hit. I changed the recipe a bit and I think I improved on it! This serves 10 people well! If you are making it for a family of four to six half the recipe!
4 lbs stewing beef
5 tablespoons olive oil
1/3 cup flour
Salt and freshly ground pepper
3 large onions coarsely chopped
1 can tomato paste or 2-8 oz cans of tomato sauce
2 cans of beef stock or two bullion cubes with water
1 bottle of Guinness stout
3 cups carrots
5 stalks of celery
3 portabella mushrooms, or 2 cups of another type of mushroom
handful of chopped parsley and chives.
- Toss stewing beef in flour and one tablespoon of oil season with salt and pepper.
- Heat remaining oil in a stew pot at a high heat, brown beef on all sides then add onions, garlic and tomato puree.
- Cover and cook gently for about 10 minutes.
- Add half of the Guinness bring to boil making sure to get all the beef scrapings on the bottom of the casserole, add the rest of the Guinness, carrots, water and beef stock.
- Cook at a low heat for 1 hour.
- After an hour add celery and mushrooms and chopped herbs for another 1-2 hours at a very low heat.
- You can also place the casserole in the oven at 300 for 2 hours.
- Enjoy with Irish Style mashed potatoes called champ!