SAUCE MAGAZINE
Posted On: 01/01/2010
John D. McGurk’s Guinness Stew is just the thing for cold and blustery January weekends. Set a pot to simmer all afternoon and let the rich aroma fill the house. Come dinnertime, its hearty vegetables and rich, meaty flavor will warm you body and soul.
Guinness Stew
Courtesy of John D. McGurk’s Juliet Poncez
6 to 8 servings
3 Tbsp. vegetable oil
2˝ lbs. beef stew meat, cubed
1 to 2 Tbsp. flour
1 lb. carrots, peeled and chopped
5 medium Idaho potatoes, peeled and chopped
6 cups beef stock or bouillon
2 Tbsp. onion powder
1 Tbsp. black pepper
2 Tbsp. garlic powder
2 Tbsp. Kitchen Bouquet browning sauce
1 Tbsp. salt
1 cup Guinness
• Heat the oil in a large stock pot. Add the beef and cook until browned.
• Dust the beef with flour and stir to form a roux.
• Add the carrots and potatoes and sauté for several minutes.
• Add the beef stock or bouillon, onion powder, pepper and garlic powder. Stir and bring to a simmer.
• Simmer over low heat for several hours or until the meat and vegetables are tender.
• Stir in the browning sauce, salt and beer and allow to simmer for another 30 minutes or until the mixture thickens to a stew-like consistency.
