Guinness and Beef stew is one of my favourites at O’Dooley’s in Topeka. This recipe is pretty close in taste to theirs.
2 lbs stew meat, in 1 to 2 inch cubes (do yourself a favour and buy a bottom round roast, or sirloin tip roast and cut it yourself)
1 large (huge) onion, diced
1 clove of garlic
2 bottles of Guinness draught (basically, you want about 22 ounces of Guinness)
2 cups carrot, chopped in 1 inch lengths
7 small potatos
10 oz chopped mushrooms (baby bell or button, or small whole mushrooms if available)
1 box swanson’s low sodium beef broth.
1/3 to 1/2 (small) can tomato paste.
veggie oil to thinly coat the bottom of your pan
1/2 tsp thyme (to taste)
a few oz of frozen peas (we forgot them this time)
Lightly flour the meat, and season with a pinch of cayenne pepper. Brown the meat in a stock pot/dutch oven in just enough veggie oil to coat the bottom of the pan. Add the onion and garlic, cook until translucent, then add guinness, tomato paste and 1/2 box of beef broth. Simmer about 10 minutes before adding the mushrooms, potatoes and carrots and peas. Continue to simmer covered for about two hours, stirring occasionally, and adding beef broth as needed to keep the meat covered in liquid. (We eventually used the entire box of broth). When ready to thicken the stew, remove the cover and continue simmering until the desired consistency is reached. Remember, this isn’t a beef gravy, so thickening it with a flour/water slurry isn’t really appropriate, and will change the color of the stew. By thickening based on evaporation of water, the flavours in the stew will concentrate. As it thickens, you’ll need to stir more often to avoid burning the stew.
This stew can also be made without the potatos and used as the base for a cottage pie (remember, shepherds pie is made with lamb, cottage pie with beef).