This hearty beef stew is rich with the umami flavors of mushrooms, beef, dark roux, and Guinness. Yes, Guinness Extra Stout beer. My Guinness Beef and Mushroom Stew is a bowlful of St. Patrick’s Day happiness.
I’m green with envy at communities that passionately celebrate St. Patrick’s Day. It is an upbeat holiday that every able-bodied Irishman (or woman) takes to heart. And with this Guinness Beef and Mushroom Stew, you’ll be wishing you were Irish, too.
Rest assured, it doesn’t take a holiday to enjoy this culinary combination. I’ve been cooking with beer for years, and with just one sip of a dark Extra Stout, I just knew Guinness would show up in one of my recipes. Guinness’ burnt flavor derives from roasted barley and has a characteristic tang. It’s rich, dark ruby color blends with my dark Cajun roux to develop a depth of flavor.
St. Paddy’s Day is the perfect time to give this one a try, but I can assure you it won’t be your last.
- 2 tablespoons vegetable oil
- 2 pounds bone-in sliced beef shank or stew meat, 1-inch cubes and trimmed of fat
- 12 button mushrooms
- 1 cup roughly chopped yellow onion
- 1 rib celery, chopped
- 1 cup chopped carrot
- 1 tablespoon minced garlic
- 1 tablespoon chopped rosemary
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon smoked paprika
- 1 bottle Guinness Extra Stout beer
- 6 cups beef stock
- 1 tablespoon dark Cajun roux, such as Rox’s Roux
- Kosher salt and freshly ground black pepper
- In a large pot with a heavy lid over medium-high heat, add 1 tablespoon of the oil. Once sizzling, add the beef and sauté until browned on all sides, about 10 minutes. Remove and keep warm.
- In the same pot, add the mushrooms and sauté until slightly browned, about 5 minutes. Remove and keep warm.
- Add the remaining oil to the pot along with the onion and celery. Sauté until the onions turn translucent, about 5 minutes.
- Add the carrot, garlic, and rosemary and sauté for another 3 minutes.
- Stir in the garlic powder, white pepper, and paprika along with the beer. Bring to a boil and lower the heat to a simmer.
- Add the beef stock along with the dark roux.
- Add the beef and mushrooms back to the pot and submerge in the cooking liquid. Cover and cook until the beef is fork-tender, about 90 minutes. Taste and season with salt and pepper.
- Serve in bowls with white rice or mashed potatoes on the side.
YOUR SEAT AT THE TABLE: If you like this cooking story and recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page. It’s quick, painless, and FREE. You will receive an email alert and be the first to see when new cooking stories and recipes are added. Thanks, George.