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Ping-Probie - Guinness Beef Stew Recipe

Smokin' StogiesSmokin' Stogies Posts: 177
edited 4:49AM in EggHead Forum

Here is the recipe.

2 lbs Beef chuck steak cubed to 1 inch (you can use mutten as well)
4 16oz cans Guinness (2 for the stew, 2 for you
1 1/2 tablespoon vegetable oil
1 cup chopped (large chop) onions (I use Sweet Mayan)
1 clove garlic chopped
1 cup mushrooms if you like, not required
1 Tablespoon black pepper
1 teaspoon kosher salt
1 cup beef stock
1/4 cup flour
2 bay leaves
2 cups carrots, chopped or quartered
2 cups chopped (1 inch size) potatoes, starchy ones
2 tablespoons chopped parsley
2 tablespoons Penzey's Fox Point Seasoning (use 2 teaspoons each Thyme, Marjoram, Sage as an alternative)

Dredge the beef through flour as a skillet or CI Dutch Oven is heating, use the oil to brown the beef on all sides in small batches. Transfer to Crock insert (what I am going to try on the Egg) or place in a bowl. When all the meat is done, add the garlic and onions and just about 1/4 to 1/2 cup of the broth in the skillet or DO, heat on med lo and scrape the leavings. Return the beef to the DO or leave in the crock and add the skillet scrapings/onions and add 2 cans of Guinness, drink the other two. Place in 230-250* egg indirect. (the rest can be done in either DO or insert or even in a conventional crock pot) Let it simmer for 1 hour in just the Guinness. Then add the rest of the stock, veggies and herbs and slow cook it for 2-3 hours, it should thicken on it's own, if not make a rue of flour and beef stock and add it. If it gets too thick, add some more stock. Enjoy with some Irish Brown Bread or Soda Bread. I learned the recipe from a close friend in Ireland and have modified it slightly with the Penzey's spice. If you are not familiar with them, they have a great web site to order from. I am lucky as they have a store near me in Philly. Enjoy

Smokin'Stogies in Exton, Pa with my wife and our four dogs; Sully and Boo the Newfoundlands, Murphy the Irish Setter and Alli the Beagle/Lab mix. 

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Our egg, which art in sizes, hallowed be thy smoke, thy will be grilled, at home as it is at eggfest. Give us this clay our daily brisket and forgive us our rubs, as we forgive those who gas grill against us, and lead us not to flashback but deliver us from overnighters. For thine is the grill, the smoke, the egg. Let's eat!

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