John D. McGurk’s Guinness Stew is just the thing for cold and blustery January weekends. Set a pot to simmer all afternoon and let the rich aroma fill the house. Come dinnertime, its hearty vegetables and rich, meaty flavor will warm you body and soul.
– Katie O’Connor
3 Tbsp. vegetable oil
2½ lbs. beef stew meat, cubed
1 to 2 Tbsp. flour
1 lb. carrots, peeled and chopped
5 medium Idaho potatoes, peeled and chopped
6 cups beef stock or bouillon
2 Tbsp. onion powder
1 Tbsp. black pepper
2 Tbsp. garlic powder
2 Tbsp. Kitchen Bouquet browning sauce
1 Tbsp. salt
1 cup Guinness
• Heat the oil in a large stock pot. Add the beef and cook until browned.
• Dust the beef with flour and stir to form a roux.
• Add the carrots and potatoes and sauté for several minutes.
• Add the beef stock or bouillon, onion powder, pepper and garlic powder. Stir and bring to a simmer.
• Simmer over low heat for several hours or until the meat and vegetables are tender.
• Stir in the browning sauce, salt and beer and allow to simmer for another 30 minutes or until the mixture thickens to a stew-like consistency.