Thursday, September 27, 2012

Guinness, Beef and Butternut Stew

Hey, have butternut squash? Why, just add beer and beef! I was winging it the other day, and was skeptical about how my things would turn out, but wound up very pleasantly surprised.

It all started with getting the veg ready, including some fresh ginger, jalapeño and marjoram because I had it. I’m sure you could sub thyme for the marjoram, but I would definitely keep the ginger and some jalapeño or other chili – you don’t detect it outright in the final stew, but it adds a lot to the background.

Then I dredged the beef in flour seasoned with salt and pepper, seared it off in coconut oil and then dropped it into my slow cooker. If you want to make the dish in the oven, just sear the beef in a dutch oven removing batches to the side until you’re done, and then return it all to the dutch oven.

After each batch of beef I deglazed the pan with some water and scraped up the browned stuff in the bottom of the pan and then poured it over the beef in the slow cooker.

Once the beef was done I sautéed the vegetables in the same pan until softened, added tomato paste and then deglazed that with a can of Guinness. right?!

Vegetables, beer, a little coffee, marjoram and vegetable stock went in with the beef. If I could have tracked down my ever-elusive bay leaves they would have gone in too, but I couldn’t and they didn’t. Maybe I’ll go crazy and buy some more at some point.

Then, if using a slow cooker, you get to set it and forget it! After a few hours add the diced butternut and let it go another hour or so. Go outside and walk back inside the house so you can fully appreciate how good your house smells.

I also baked some potatoes. Slather with olive oil and coarse salt, wrap in foil and bake for about 45 minutes at 400 degrees.

And then we dined : )


Guinness Beef and Butternut Stew

Prep Time: 1 hour

Cook Time: 3-4 hours

Total Time: 5-6 hours

great make-ahead football fare... enjoy over egg noodles, or mashed or roasted potatoes


3 lbs stew beef in 1-2” cubes
1 pkg or 2 cups sliced button mushrooms (or any other kind of mushrooms)
2 cups onion, medium dice
4 stalks celery, chopped
1/2 - 1 jalapeno cut into 3- 4 large chunks
5 cloves garlic, chopped
2 Tbsp ginger, fine dice
3 cups butternut squash 1” dice
3 Tbsp tomato paste
16 oz Guinness beer
3 cups vegetable, beef or chicken broth
1/2 cup prepared coffee (just save a little that morning)
2 Tbsp fresh marjoram or thyme
3 bay leaves
all purpose flour for dusting beef
coconut or vegetable oil
salt and pepper to taste


- season flour with salt and pepper and heat enough oil to cover bottom of a large heavy pan
- working in batches, toss beef with the flour and once the oil in the pan is smoking, add beef to the pan and allow to sear. Once the first side is seared well (do not move it until it's seared), start to turn the pieces and sear all sides.
- Remove beef to your slow cooker or to a plate and return pan to heat. Add half a cup or so of water to the smoking pan and use a spatula or spoon to scrape up the browned business on the bottom of the pan. Allow to reduce a second and then pour over beef and continue with remaining raw beef.
- when beef is all seared add some more oil over medium high heat, and then the mushrooms and allow them to sear, 1-2 minutes
- add onions, celery, ginger and jalapeño to the mushrooms and cook until soft, about 5 minutes
- when the onion mix is softened add the garlic and cook 1 -2 minutes
- add tomato paste to vegetable mix and stir while it cooks down 1 minute
- turn heat up slightly and then add the Guinness, scraping up the good stuff, and then add to slow cooker
- add stock, coffee, marjoram, bay leaves and a teaspoon or two of salt
- put the lid on and set the slow cooker on high
- after 2-3 hours, add the butternut squash and cook another 1-2 hours

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One Response to “Guinness, Beef and Butternut Stew”

  1. 1

    Brian — September 28, 2012 @ 1:58 pm

    You forgot to talk about the Kale!

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