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Recipe: Guinness Stew, perfect for a New Year’s Hangover
Guinness Stew Ingredients mise en place

Recipe: Guinness Stew, perfect for a New Year’s Hangover

While visiting the Guinness Storehouse in Ireland during my recent trip through Ireland, I discovered Guinness Stew in their  Brewer’s Dinning Hall. After my first spoonful I was in love with the texture and flavors. When I returned home I discovered several cooking methods; this my personal preparation of Guinness Stew based on an combination of several recipes.

 discovered Guinness Stew while visiting the Guinness  St.James Gate Brewery.

I discovered Guinness Stew while visiting the Guinness St.James Gate Brewery.

This recipe is rich in vitamins and minerals, perfect for curing that New Year’s hangover caused by dehydration and vitamin depletion. This stew is a great way to get you back to Rockstar form. Note: For best results, make this dish the day before. The food takes on richer and deeper flavor layers after an overnight stay in the refrigerator. Ingredients

Guinness Stew Ingredients mis en place2 can open

Guinness Stew Ingredients mise en place

  Makes 6-8 Servings

  • 2 pounds chuck roast – Fat trimmed and cut into 1 inch sections
  • 1/4 cup of retain fat trimmings
  • 1 tablespoon salted-butter
  • 1/8 cup all-purpose flour (f or dusting)
  • 4 cloves garlic -sliced 
  • 1 teaspoon worth of fresh thyme and rosemary
  • 1 large sweet brown onion – diced
  • 2 medium carrots – sliced, halved
  • 2 medium stalks celery – diced
  • 1 large parsnip –  sliced and halved
  • 1 medium white potato – diced
  • 6 cups of beef stock
  • 2 cans of Guinness Draft (room temperature),  divided

Preparation Note: If you have a low-wide stock pot, this recipe can be made in one pot. Otherwise use a saute pan and a deep stock pot, like described below. 1) In a large saute pan using -med-high heat, melt butter and render beef fat trimmings. Add fresh herbs.

Guinness Stew Step 1 Melt Butter and render fat

Guinness Stew Recipe: Step 1- Melt Butter and render fat

  2) While the butter melts and beef fat renders, lightly dust meat with flour 3) When butter is slightly browned. Remove any meat fat from pan and turn up heat to high. 4) Add chuck roast meat and garlic to hot pan. Sear meat until browned . Remove meat from pan.

Guinness Stew Recipe:  Step 4 Brown the meat

Guinness Stew Recipe: Step 4 Brown the meat

Tip: Ensure all the meat is flat on pan. The goal is to brown the meat, but not cook it all the way through

  5) Add vegetables and cook at med-high heat. When vegetables are slightly tender, add beef back in pan.

Guinness Stew Recipe:Step 5 - Cook Vegetables

Guinness Stew Recipe: Step 5 – Cook Vegetables until slightly tender

  6)  Turn heat to High. Slowly add 1/4 can of room temperature Guinness. Continue cooking at high-heat for 3 minutes to reduce the Guinness. Transfer mixture to the stock pot. Drink the rest of the can, as you want a fresh can for later in the process.  7) Keeping the saute pan temperature on high,  add beef stock to empty pan. Scrape bottom of pan to release crusted beef and vegetables. Reduce beef stock by 1/3.  8) Transfer the reduced beef stock to the stock pot, joining the meat and vegetables. 9) Cook  the stew on low-heat for 80 minutes, covered

Guinness Stew Recipe: Steps 6-9 combine meats and Veggies, Add and reduce Guinness, Reduce Beef Stock, Simmer for 80 minutes.

Guinness Stew Recipe: Steps 6-9-  combine meats and Veggies, add and reduce Guinness, Reduce Beef Stock, Simmer for 80 minutes.

10) At the end of the 80 minute slow cook, add 3/4 can of room temperature Guinness Draft-  Watch the stew come alive as the bubbles and beer permeate the stew. Drink the rest of the can. 

Guinness Stew Recipe: Step 10 - at 60 minutes add can of Guiness

Guinness Stew Recipe: Step 10 – at 80 minutes, add 3/4 can of Guinness to the stew

11) Cook for an additional 10 minutes under low heat, uncovered.

Thicker Stew?: If the stew liquid is thin for your preferences:  ladle out some of the liquid(retain) and simmer until your desired thickness is reached. If you went overboard, add back some of the retained sauce to thin out the Guinness Stew.  If you like your stew almost like molasses thick gravy, then I suggest you make a roux or slowly add instant mashed potato flakes.

Optional Step: Cool and refrigerate your stew overnight. This step with improve the flavor of the stew as some ingredients will mellow out and others will accentuate. If you plan on refrigerating your Guinness Stew overnight, then make it slightly more watery, so that the liquids can steam off when re-heating.

12) Serve with a scoop of mashed potatoes and  butter or cream cheese topped brown bread. I also suggest you enjoy a pint of your favorite Guinness with the stew. If you are eating this stew to cure a  New Year’s hangover, I wish you luck!

Finished Guinness Stew

Finished Guinness Stew

See my other recipes

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About Tom Holmberg

Tom grew up in a cultural diverse neighborhood and a culturally diverse family, so he has learned to appreciate all types of food. "I am not a Chef, nor do I play one on T.V., but I have learned to appreciate food from years of eating and cooking." Tom also spent 10 years in the restaurant industry in various roles, from Prep Cook to server.

13 comments

  1. Woah HO! Not only does this sound like a delicious dish that my wife and I will simply HAVE to prepare, like, REAL SOON, but your photos and overall presentation are so high quality that I can just about smell the meat sizzlin’ and the veg, well, doing whatever veg does. Seriously, this looks great.

    All I’ve ever had is meat and Guinness pie at this one pub I liked to visit while living in East Anglia.

    I’m bookmarking this recipe and planning to give it a go… ASAP.

  2. This looks so good. I make something similar but without the beer. The mashed potatoes look like a yummy addition!

  3. In Jamaica we used Guinness and a similar stout called Dragon to cook with and make malty drinks. It’s airways delicious as I recall

  4. Looks terrific. One of these days I’d love to try it. I love parsnips… roasted with EVOO and garlic, even raw!

  5. That looks really good! I bookmarked this for the future! Happy New Year to you and your family!

  6. I’ve never cooked anything using beer! The beef looks delicious! I love stews. This will be something I must try. Thanks for sharing Tom!

  7. How so cool. I love the recipe
    I will be sure to make this yummy soup soon.

  8. Have I told you lately that I love you? Well… I do! You come out with the absolute best recipes and restaurant reviews… thank you very much.

    My husband is on his way to get what we need to get this stew started. I can’t wait to see what 2014 brings you. Much luck!

    ★•*¨*•.¸★☆★ ¸.•¨•.¸ ★☆★¸.•*¨*•★
    *(¯`♥(¯`♥¸ ______☆______ ¸♥´¯)♥´¯)*
    ☆♥☆♥☆ Happy•New•Year ☆♥☆♥☆
    *(_`♥(_`♥¸ ____ 2014 ____ ¸♥´_)♥´_)*
    ★•*¨*•.¸★☆★♥*¨*♥ ★☆★¸.•*¨*•★

  9. I love you my little Chef Boy R T! What a great cook you are! This recipe came out awesome and I love your pictures in the step by step!!

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