When we have a brewday at Mostly Harmless there are a few things that are gonna happen. We’re gonna brew some beer (duh), we’re gonna drink some beer (duhhh), we’re gonna smoke some cigars, and we are going to eat. Most of the time we just hit up a local pizza joint or sports bar but occasionally we throw down some home cookin’. OK, I throw down some home cookin’, Brian’s the type that makes scrambled eggs in a mug in the microwave and would likely starve to death if not for his wife. Scratch that, he’d just live off beer and multivitamins. Anyhow… this week I decided to make up some beef stew to go with brew day. While Brian was tending the strike water for our session IPA (Rainy Day IPA, stay tuned for more info on that) I got to cooking.
Most beer geeks have had, or at least heard of, Guinness Stew – beef stew brewed with Guinness. This is my take on that recipe using a bottle of our HOTDOS Oatmeal Stout. I did some Googling and looked at a few recipes and then threw this together from what I found, most closely based on this one. In all honesty making a good pot of stew is pretty easy, here’s what you need to do.
2 Lbs lean stew beef
2 Tbsp olive oil
2 Tbsp flour
Salt and pepper to taste
Dash of cayenne
2 large onions, diced
2 large cloves of garlic, minced
2 Tbsp tomato paste dissolved in 1/4 cup beef broth
* If you don’t have beef broth you can use 1 tsp powdered beef bouillon in the flour mixture and dilute the tomato paste with water)
10 oz of your favorite stout
2 cups baby carrots or large diced carrots
1 lb diced potatoes
8 oz sliced mushrooms
1 tsp dried thyme
- Toss stew beef with 1 Tbsp of the oil.
- In a bowl, combine the flour and all dry seasonings.
- Toss the meat with the seasoned flour.
- Heat remaining Tbsp oil (use a bit more if needed) in a large skillet over high heat.
- Brown the meat on all sides.
- Reduce the heat to medium and add the onions, garlic and tomato paste diluted in broth or water. Cover and cook for 5 minutes.
- Transfer the beef and onions to a crock pot and pour 1/2 the stout into the skillet.
- Heat to boiling and hold for 5 minutes, stirring well to deglaze the pan.
- Pour the sauce over the meat and add the carrots, potatoes and mushrooms.
- Cook on high for 3-4 hours, stirring occasionally.
- Approximately 30 minutes before serving add the rest of the stout to the pot and stir well.
When done the stew should have a nice, heavy sauce on it without being too thick. If sauce is too thick you can thin it with a bit of water. If sauce is too thin dissolve 1 tsp of corn starch in 1 cup of cold water and add in small increments to the stew, stirring and allowing the sauce a couple of minutes to thicken. Serve with fresh-baked crusty French bread and more STOUT!
It was cold and dreary and rainy here yesterday and after a long brew day in the elements this was just what we needed. It came out great and I’ll definitely make it again. If you try it out let me know what you think.
- Hello World. Slow Cooker Guinness Beef Stew with Bubble and Squeak (foodnowyes.wordpress.com)
- Ask a Cicerone: Your Favorite Porters and Stouts (drinks.seriouseats.com)
- 5 Dishes to Warm the Soul (mealkublog.wordpress.com)