Indulge in the hearty and flavorful Beef Guinness and Mushroom Stew, a classic Irish dish that combines the richness of beef, the robust flavors of Guinness stout, and the earthy goodness of mushrooms. This comforting stew is perfect for a chilly evening, promising a symphony of flavors in every bite. Discover the culinary journey that awaits as we unveil the secrets behind this delectable dish, including variations such as the Slow Cooker Beef Guinness and Mushroom Stew that offers a hands-off approach, the Beef and Mushroom Stew with Red Wine for a delightful twist, and the Vegetarian Guinness and Mushroom Stew that caters to meatless preferences. Embark on a savory adventure with our curated collection of beef stew recipes, each offering a unique taste experience.
Check out the recipes below so you can choose the best recipe for yourself!
BEEF, MUSHROOM AND GUINNESS® PIE
A delicious traditional beef and mushroom pie. The Irish stout gives the dish a very rich flavor.
Provided by Melanie Booth
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h
Yield 6
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
- Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
- Bake in the preheated oven until the crust is browned, 30 to 40 minutes.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 28.6 g, Cholesterol 77.2 mg, Fat 31.7 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 258.8 mg, Sugar 3.8 g
BEEF AND GUINNESS STEW
Steps:
- Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.
BEEF, GUINNESS AND MUSHROOM STEW
On a cold winter night try this warming winter stew, slow-cooked tender beef in a rich Guinness gravy. (From http://uktv.co.uk/food/recipe/aid/512304 by Sophie Grigson)
Provided by Jessica Tan
Categories Stew
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 170°C
- Toss the beef lightly in seasoned flour.
- Heat a third of the butter and 1 tablespoon of the oil in a frying pan and brown the meat briskly in batches, without overcrowding the pan. Transfer the browned beef to a casserole.
- Add a little more butter and oil to the pan and fry the onions until lightly browned. Scoop into the casserole. Finally fry the button mushrooms and add those to the casserole too.
- Pour the Guinness into the frying pan and bring to the boil, scraping in the brown residues from frying. Stir in the tomato puree and sugar.
- Pour the Guinness mixture into the casserole, add enough hot water to come about 3/4 of the way up the meat and add the bouquet garni, salt and freshly ground pepper.
- Cover and transfer to the oven. Cook for 2-3 hours or until the meat is very tender. Check occasionally, giving it a stir, and if necessary add a little more hot water.
- Remove the stalks from the shitake mushrooms and discard. Slice the caps thickly. Heat the remaining butter in a frying pan and sauté the mushrooms, then stir into the casserole and return to the oven for 5 minutes.
- Discard the bouquet garni, adjust the seasoning and serve.
Nutrition Facts : Calories 390, Fat 11.3, SaturatedFat 4.9, Cholesterol 17.8, Sodium 87.2, Carbohydrate 28.1, Fiber 0.8, Sugar 4.1, Protein 3.7
BEEF AND MUSHROOM STEW
An amazing beef and mushroom stew that gets better the longer it simmers, and heated up the next day.
Provided by LMKENEFICK
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 6
Number Of Ingredients 11
Steps:
- Combine beef, beef stock, and porcini mushrooms into a large saucepan and bring to a simmering boil. Leave on a low simmer until meat is tender, about 1 hour.
- Heat butter in a large stockpot over medium-high heat and add white, bella, porcini, and canned mushrooms, onion, carrots, celery, and garlic. Saute until mushrooms shrink and onions are translucent, 5 to 7 minutes.
- Transfer beef mixture to the stockpot. Continue to simmer for 1 hour more. Remove pieces of beef and shred with 2 forks. Return shredded beef to the stew and serve immediately.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 25.6 g, Cholesterol 36.1 mg, Fat 13.3 g, Fiber 7.7 g, Protein 23 g, SaturatedFat 6.1 g, Sodium 232.5 mg, Sugar 7 g
BEEF, GUINNESS AND MUSHROOM STEW
On a cold winter night try this warming winter stew, slow-cooked tender beef in a rich Guinness gravy.
Provided by English_Rose
Categories Stew
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 350°F
- Toss the beef lightly in seasoned flour.
- Heat a third of the butter and 1 tablespoon of the oil in a frying pan and brown the meat briskly in batches, without overcrowding the pan. Transfer the browned beef to a casserole.
- Add a little more butter and oil to the pan and fry the onions until lightly browned. Scoop into the casserole. Finally fry the button mushrooms and add those to the casserole too.
- Pour the Guinness into the frying pan and bring to the boil, scraping in the brown residues from frying. Stir in the tomato paste and sugar.
- Pour the Guinness mixture into the casserole, add enough hot water to come about 3/4 of the way up the meat and add the bouquet garni, salt and freshly ground pepper.
- Cover and transfer to the oven. Cook for 2-3 hours or until the meat is very tender. Check occasionally, giving it a stir, and if necessary add a little more hot water.
- Remove the stalks from the shitake mushrooms and discard. Slice the caps thickly. Heat the remaining butter in a frying pan and sauté the mushrooms, then stir into the casserole and return to the oven for 5 minutes.
- Discard the bouquet garni, adjust the seasoning and serve.
Nutrition Facts : Calories 600.4, Fat 19.3, SaturatedFat 8.4, Cholesterol 117.1, Sodium 260.2, Carbohydrate 31, Fiber 2, Sugar 5.6, Protein 37.7
Tips:
- For a richer flavor, use a dark Guinness beer.
- You can add other vegetables to the stew, such as carrots, celery, or parsnips.
- If you don't have Guinness beer, you can substitute another dark beer, such as Newcastle Brown Ale or Samuel Smith's Oatmeal Stout.
- Serve the stew with mashed potatoes, egg noodles, or crusty bread.
- To make the stew ahead of time, cook it according to the recipe and then let it cool completely. Store the stew in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve the stew, reheat it over medium heat until warmed through.
Conclusion:
This beef, Guinness, and mushroom stew is a hearty, flavorful dish that's perfect for a cold winter night. The beef is fall-apart tender, the mushrooms are earthy and savory, and the Guinness beer adds a rich, complex flavor. This stew is sure to become a family favorite.
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