Cooking With Beer: Guinness Extra Stout Beef Stew

Guinness Beef Stew is traditional Irish pub fare.  You’d be hard-pressed to visit a pub in Dublin and not find some variation of it on the menu. And there’s no better way to recover from some serious St Patrick’s Day drinking than with this hearty dish.

A direct descendant of the brewery’s archival recipes, Guinness Extra Stout is based on a beer first brewed in 1821, when Arthur Guinness II set down precise instructions for brewing his Superior Porter.

This beer has since become the precursor to every Guinness innovation you’ve ever enjoyed. Brewed at the St. James’s Gate brewery in Dublin, Guinness Extra Stout is iconic in every way and essential in this Irish stew.

This recipe is from The Ethnomusicologists’ Cookbook by Sean Williams

 Beef and Guinness Stew

Ingredients

2 lbs. beef for stewing

1/2 c. flour

2 T vegetable oil

2 medium yellow onions

1/2 c. tomato sauce

1 pint Guinness or other stout beer

3 carrots

Salt

Pepper

Instructions

Cut 2 lbs. beef into bite-sized pieces.

In a plastic bag, pour 1/2 c. flour, 2 t. salt, 1 t. black pepper. Place the meat inside the bag and shake until thoroughly coated; brush off excess flour.

Heat 2 T oil in a Dutch oven or large, solidly-built pan. Quickly brown the meat, stirring and turning the pieces.

Peel and chop 2 medium onions; add to the pot with 1/2 c. tomato sauce. Stir until the onions start to look translucent.

Pour in 1 pint of Guinness and 3 chopped carrots. Cover and simmer slowly for a couple of hours until the meat is very tender. Season to taste.

If stew is too watery, add the remaining flour that you used to coat the meat.

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(All image credits: Sierra Nevada Brewing)