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{{#seo:
|title=Guinness stew a beef recipe
|titlemode=replace
|keywords=#guinnessstew #potatoes #mushrooms #onions #beef #butter #stock #mustardpowder #simmer #bouquetgarni #boiling
|hashtagrev=032020
|description=Beef braised in Guinness, topped with sliced potatoes. Because this dish is cooked slowly, the beef is very tender and almost melts in your mouth
}}
[[Beef]] braised in [[Guinness]], topped with sliced [[potatoes]]. Because this dish is cooked slowly, the beef is very tender and almost melts in your mouth.
{{recipesummary
|TotalCalories = 3030
|PortionCalories = 757
|DatePublished=22nd January 2013
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|ImageComment = Guinness stew - I like parsley!
|TotalTime = 2 hours 15 minutes
|PrepTime = 15 minutes
|CookTime = 2 hours
|Image = [[Image:Guinness stew - with parsley and carrots.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''The Guinness make all the difference''

4/5 

Rich dark flavour and tender beef.

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| 675 g (1.5 lb) [[stewing]] [[beef]]
| 675 g waxy [[potatoes]] such as Cara, peeled and cut into thick slices
| 225 g (8 oz) tiny white [[onions]], peeled
| 225 g (8 oz) large [[mushrooms]], sliced
| 300 ml (1/2 pint) Guinness
| 300 ml (1/2 pint) good [[beef]] [[stock]] (An [[Oxo cube]] in [[boiling]] water would do)
| 25 g (1 oz) [[butter]] or [[ghee]]
| 1 tablespoon [[vegetable oil]]
| 1 [[bouquet garni]]
| 1 tablespoon [[plain flour]] mixed with ½ teaspoon [[mustard powder]]
| [[Sea salt]] and [[freshly ground black pepper]]
| [[Parsley]] to garnish
}}
<gallery widths=250px heights=250px perrow=5>
Image:Guinness stew - hot pot.jpg|Guinness stew - crisping the potatoes
Image:Guinness_stew_-_nearly_done.jpg‎|Guinness stew, stewing
Image:Guinness.jpg|Just add meat, potatoes and onions
</gallery>
===Method===

{{RecipeMethod
| Trim away any excess [[fat]] from the steak and cut into bite-size cubes, season well with [[sea salt]] and [[freshly ground black pepper]]
| Heat the [[oil]] and half of the [[butter]] in a heavy pan or [[Dutch oven]] and brown the steak, a few pieces at a time, reserve and keep warm
| Add the white [[onions]] and cook for 5 minutes or until browned
| Return the steak to the pan with the [[onions]] and add the Guinness and [[beef]] [[stock]], check and adjust seasoning if required
| Add the [[bouquet garni]] and cover with layers of [[potato]]
| Bring to the [[boil]] then reduce the heat, cover and [[simmer]] for 1 hour
| Distribute the sliced [[mushrooms]] over the top of the [[potatoes]] , cover again and [[simmer]] for a further 30 minutes
}}
'''an alternative ending...'''
# Leaving the gravy, remove the steak, [[mushrooms]] and [[potatoes]]; arrange on a serving plate
# Mix the remaining [[butter]] with the [[flour]] and [[mustard powder]] to make a [[roux]] and whisk into the gravy.
# Increase the heat and whisk until it thickens
# Pour over the steak and [[potatoes]] serve
'''another an alternative ending...'''
# Preheat the grill
# Leaving the gravy, remove the steak and [[mushrooms]] and arrange in an oven proof dish
# Remove the potatoes to a warm plate
# Mix the remaining [[butter]] with the [[flour]] to make a [[roux]] and whisk into the gravy. Sprinkle the [[mustard powder]] into the gravy and mix well
# Increase the heat and whisk until it thickens
# Pour over the steak and [[mushrooms]]
# Arrange the [[potatoes]] over the [[steak]]
# Place under the grill for 15 minutes to crisp, keeping a watchful eye so they don't burn
===Chef's tip===
Garnish with [[parsley]] and serve with [[boiled carrots]]
===Variations===
This time I used some wonderful dried [[girolle mushrooms]] that I bought in France. A little of the water used to re hydrate the [[mushrooms]] made good stock too. Add dried mushrooms with the meat, even if they have been presoaked.

Use a medium onion, peeled and sliced if you don't have baby onions.

Omit the [[mustard]], replace the Guinness with dry cider, the [[beef]] [[stock]] with [[chicken stock]] and make this dish with meaty [[lamb]] chops

===Serving suggestions===
[[Blanche]] the [[onions]] in [[boiling]] water for 5 minutes to ease the peeling of the white [[onions]]
==See also==
* [[Slow roast recipes]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Cooking with beer]]
[[Category:Beef recipes]]
[[Category:Irish recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Potato recipes]]
[[Category:Stews and casseroles]]
[[Category:Favourite recipes]]
[[Category:Boiled or simmered]]
[[Category:Stewed, braised or pot roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/guinnessstew|#guinnessstew]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/onions|#onions]] [[Special:Search/beef|#beef]] [[Special:Search/butter|#butter]] [[Special:Search/stock|#stock]] [[Special:Search/mustardpowder|#mustardpowder]] [[Special:Search/simmer|#simmer]] [[Special:Search/bouquetgarni|#bouquetgarni]] [[Special:Search/boiling|#boiling]]
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