Guinness Stew

This started out as Steak and Kidney Pudding from Nigella Lawson’s “How to Be a Domestic Goddess”. She’s amazing. Everyone who has ever wanted to make more than a bowl of Cheerios should get that book. But I couldn’t bring myself to eat kidneys. So I just substituted more mushrooms. I didn’t have one of those pudding steamer things, so I just nixed any kind of crust – I know, that’s crazy-talk coming from me, but there you have it. Added Worcestershire sauce and replaced ALL the beef broth with Guiness beer. And unlike a lot of stews out there, there are no potatoes (those just suck the salt out) and no other veggies. They can be a side dish if you want to be good, but why spoil a stew with them.

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Guinness Stew

This recipe can be easily doubled or halved.

Keyword Beef, Guinness, Stew

Prep Time 45 minutes

Cook Time 2 hours

Total Time 2 hours 45 minutes

Servings 4 servings

Equipment

• Dutch oven (or oven-safe saucepan). See the pic of my "Big Blue" at the start of the instructions

Ingredients

• ½ cup Flour
• ½ tsp Mustard powder
• ¼ tsp Salt
• ¼ tsp Ground pepper
• 2 lbs Beef, cut into 1" cubes (I like using Sirloin Tip roasts cut up. Way cheaper than stewing beef)
• 2 tbsp Butter (maybe more)
• 2 tbsp Olive Oil (maybe more)
• 1-½ tsp Butter
• 1-½ tsp Olive Oil
• 1 Medium Onion, chopped
• ¾ lb Fresh white or cremini mushrooms, chopped coarsely
• ¼ tsp Salt
• 1 tbsp Flour
• 1-3/4 cup Guinness beer
• 2-½ tsp Oyster sauce
• 2-½ tsp Worcestershire Sauce

Instructions

• Whisk flour, salt, pepper and mustard powder together in a medium bowl.
• Add about 1 tbsp each of the oil and butter to Dutch oven, and heat until shimmering.
  
• Toss beef cubes in flour mixture, then brown in the dutch over, just a few at a time. If you add too many, the temperature of the pan will decrease, and the meat will just soak up the fat and turn grey. By the time you're cooking the second pound of meat, you'll need to be using the remaining 1 tbsp each butter and oil. Remove cubes to a bowl as they finish browning.
• Add the remaining 1-1/2 tsp oil and butter, then the onions and the 1/4 tsp salt. Saute until soft and turning golden. Add mushrooms, and saute until they shrink and start to brown.
  
• Add 1 tbsp flour, and stir to mix well.
• Add Guinness, Oyster sauce and Worcestershire and stir.
• Preheat oven to 300°
• Bring to a boil, then cover with lid, and place in middle rack of oven.
• Continue to cook for 2 hours.
• Remove from oven and let cool. Best if refridgerated and served the next day.