Print Options:

Beef & Guinness Stew

Yields1 Serving

Recipe courtesy of Parkside's Corner Market, Barrie. Visit them at 38 Parkside Drive, Barrie.

Beef and Guinness Stew

 2 lbs stewing beef, cut into cubes
 ¼ cup flour
 3 cloves garlic, crushed
 1 large onion sliced
 1 leek sliced
 2 stalks celery diced
 2 cups mushrooms sliced
 1 bunch carrots, cut in bite size pieces
 ¼ cup tomato paste
 2 cups beef stock
 2 cups Guinness

In a large bowl, season flour with salt and pepper. Place meat in bowl and toss to coat.


Heat a large heavy bottomed pot. Pour in enough vegetable oil to coat the bottom of the pot. When the oil is hot, place the beef in a single layer careful not to crowd the pan. Do this in stages if need be. When the beef is nicely browned all over, remove to a plate.


Deglaze the pot with the beer and stock scraping up the browned bits. Add the remaining ingredients and stir to combine. Return the cooked beef and any juices accumulated on the plate to the pot. Bring to a simmer.


Place lid on the pot and let simmer for at least 2 hours or until the beef is tender. Season with salt and pepper. Serve with crusty bread and enjoy!