Cooking with Beer - Beef and Guinness Stew

beef and guiness stewUp next in our cooking with beer series is another one of my favorites. Perfect for cold dark winter nights this Beef and Guinness Stew is sure to delight.

Unlike the Beer Chili Con Carne this recipe takes a full can of Guinness so make sure to have another on hand to enjoy while prepping.

Watch below to see how it’s done:
 

Guinness and Beef Stew

 


 

Here’s what you need:

  • 1 pound of stewing beef, diced into cubes
  • 1 can of Guinness Draught
  • 1 – 14 oz can of diced tomatoes
  • 2 Celery Stalks, washed and chopped
  • 2 Large Carrot Sticks, washed and chopped
  • 2 Medium Onions, roughly chopped
  • 1 Handful of Mushrooms, chopped
  • 2 tbsp of spelt flour ground flax seed to thicken the stew (whole-wheat flour or all-purpose
  • flour can also be used)
  • Extra Virgin Olive Oil
  • 3-4 dried bay leaves
  • Sea Salt and Freshly Ground Black Pepper

 
How to put it all together:

Roughly Chop all vegetables. Place the veges, olive oil and bay leaves into the pan over high heat and cook for 8-10 minutes stirring occasionally.

Then add your flour (or ground flax seed), meat, Guinness and diced tomatoes. Stir and season with sea salt and black pepper.

Bring to a boil and then reduce heat. Cover and let simmer for up to 3 hours or until beef is tender all the way through.

If the stew is still too runny, remove lid for the last half hour. If stew becomes too dry, add a splash of water. Remove bay leaves before serving.

Serve over a bed of Quinoa and a side salad. Enjoy.

Yours in health,

Sean

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