Guinness Beef Stew

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Howdy fellas and non fellas and people creating new categories for "themselves"? Who knows! Anyway was a comfort food thread about a month ago and I posted about Guinness stew. End of the year is crazy busy with Emily's Realty business so just getting around to posting. Limited pics as I totally forgot about this but here goes.

Start by frying up about a half pound of chopped bacon. I used my beef bacon. Get it crispy and drain. Keep bacon grease in skillet. Take 2.5lb of stew meat. I actually used tri tipView attachment 651297
Coat with 1tsp salt and 1tsp black pepper and coat with flour and brown in the bacon grease. Once browned add beef and bacon to crock pot

Next get 5 or 6 carrots, 2lb of red taters (leave skin on), 2 medium sweet onions, 2 celery hearts and chop everything up into eating size. Add to crock potView attachment 651296
Chop up about 4 sprigs of thyme And 3 cloves of garlic and add to crock pot

Next add a 14.9oz serving of Guinness stout, 4 cups beef broth or until everything is covered, 4tsp tomato paste, couple dashes of hot sauce and couple dashes of Wooster sauce and 2 bay leaves.

Crock pot on low for 8-10 hoursView attachment 651295
For the last hour add a good portion of baby Bella shrooms cut in half

Didn't get a finished shot but this stuff is delicious and full of flavor. Enjoy!

Also RIP Coach Mike Leach and Hail State!
That sounds killer, Jake, you may have just made my mind up.
When I was a kid my Grandma used to make a lamb stew which had
Guinness in it, then she put it in a pie crust to make a big pot pie.

I went into this thinking taco's or stew, I think you just made up my mind.

Thanks a bunch.
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Here’s another soup/stew I need to try, it looks mighty comforting Jake! Good thing I have at least 4 months of cold ass weather! RIP to the Pirate.
Our temps are supposed to hit the high 70s next week, the next two days are still going to feel like winter though, CA winter that is 48* lows to mid 60s. LOL!!!
So this stew may be the last of the comfort food of the season.
I'm gonna go for it, thanks for the great idea and recipe, it sounds killer, Jake.

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