Guinness Stew

I think I found the nirvana of stew: Guinness stew. I made a batch for Imbolc, using a recipe from Candlemas: Feast of Flames. But, it’s so easy you don’t even really need a recipe.

Heat a couple tablespoons of oil in a Dutch oven. Add a pound of meat, cubed, and sear. The meat can be whatever. I used beef, but pork or venison would be lovely. Remove the meat and set aside. To the remaining oil, add 3 or 4 sliced onions, a few sliced carrots, 5 or 6 sliced potatoes, and a few ribs of sliced celery. Cook until the onions are wilted. Add the meat back in and stir together, then sprinkle with about a tablespoon of flour. Mix well.

Add a pint of Guinness, mix it all together, and toss in a bouquet garni. Cover the pot and put into a 400-degree oven for 2 hours.

When it’s done, you’ll have the most luscious stew ever. Serve with some crusty bread. And more Guinness.


4 Responses

  1. Your Dutch oven is definitely an outdoor pot, rather than meant for indoor stovetop use. The kitchen ones have no feet.

    Mine is actually a French oven, which is really just a Dutch oven that’s been enamelled on the outside. It looks more like this:

    They’re fairly expensive. The Calphalon ones go for about $300. But you can get them at Ikea, which is where I got mine, for under $50.

  2. Darn, I guess Guinness stew is delegated for the main meal of the next camping event. Thanks for the link though (something new to add to my handfasting gift registry lol.)

  3. Well, you could use any big, heavy pot with a lid that’s safe on the stove and in the oven at high temps. Something with no plastic knobs or handles.