Guinness Beef and Mushroom Stew
This Guinness Beef and Mushroom Stew is a hearty, soul-warming dish featuring tender beef, earthy mushrooms, and a deeply savory broth enriched with stout beer and Cajun roux. It’s a slow-simmered comfort meal that’s both flavorful and nutritious, perfect for cozy nights or meal-prep staples.
Equipment
- 1 Large Dutch Oven or Heavy Pot – for browning and simmering
- 1 Wooden Spoon or Heat-Safe Spatula – for stirring the roux and veggies
- 1 Sharp Chef’s Knife – for chopping vegetables and meat
- 1 Garlic Press – for mincing garlic quickly
- 1 Measuring Cup (4-cup capacity) – for liquid ingredients like beef stock and beer
Ingredients
- 2 tablespoons vegetable oil divided
- 2 pounds bone-in beef shank or cubed stew meat trimmed, cut into 1-inch pieces
- 12 whole button mushrooms
- 1 cup yellow onion coarsely chopped
- 1 rib celery diced
- 1 cup carrots chopped
- 1 tablespoon fresh garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon ground white pepper
- 1 teaspoon smoked paprika
- 1 12-ounce bottle Guinness Extra Stout (or other full-bodied dark beer)
- 6 cups beef stock or broth
- 1 tablespoon dark Cajun-style roux such as Rox’s Roux or homemade
- Kosher salt and freshly ground black pepper to taste
Instructions
- Sear the Beef for Flavor: In a large heavy-bottomed Dutch oven or soup pot, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is hot and shimmering, carefully add the beef pieces in a single layer. Sear the meat on all sides until well browned, about 8–10 minutes. Work in batches if needed to avoid crowding the pan. Transfer the browned beef to a plate and set aside.
- Brown the Mushrooms: Add the whole mushrooms to the same pot. Sauté them in the leftover beef drippings, stirring occasionally, until they are slightly caramelized and golden brown, about 5 minutes. Remove the mushrooms and reserve with the beef.
- Sauté the Aromatics: Add the remaining 1 tablespoon of oil to the pot. Stir in the onion and celery, cooking until the onions become translucent and soft, about 5 minutes. Then stir in the carrots, minced garlic, and chopped rosemary, and cook for another 3 minutes, allowing the mixture to become fragrant.
- Layer in the Seasonings and Beer: Sprinkle in the garlic powder, white pepper, and smoked paprika, stirring to coat the vegetables evenly. Carefully pour in the Guinness Extra Stout, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the mixture to a light boil, then reduce to a gentle simmer.
- Add Broth and Roux: Pour in the beef stock, followed by the dark Cajun roux, stirring until fully dissolved. The roux will begin to thicken the liquid slightly and give it a deep, rich color and flavor.
- Simmer the Stew to Tenderness: Return the seared beef and mushrooms to the pot, ensuring all ingredients are submerged in the broth. Cover with a lid and simmer over low heat for about 90 minutes, or until the beef is fork-tender and the flavors are well developed.
- Finish and Serve: Taste and adjust seasoning with kosher salt and black pepper as needed. Ladle the stew into bowls and serve hot with a side of mashed potatoes or steamed white rice for a comforting, complete meal.
Notes
- Meat Options: Bone-in beef shank adds exceptional flavor and richness, but you can substitute boneless stew meat or English-cut short ribs for equally satisfying results.
- Mushroom Varieties: Button mushrooms work well, but feel free to swap with cremini, shiitake, or oyster mushrooms for a deeper umami flavor.
- Beer Substitutes: Guinness Extra Stout is recommended for its robust taste, but any dark, full-bodied beer (like a porter or brown ale) will work in a pinch.
- Roux Alternatives: If Cajun roux isn’t available, you can use a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) or all-purpose flour mixed into the broth for thickening.
- Make-Ahead Friendly: This stew tastes even better the next day as the flavors develop. Store in the fridge for up to 3 days, or freeze for up to 2 months.
