The Pub's Guinness Stew - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX

The Pub's Guinness Stew

The Pub's Guinness Stew:


2 Tbsp. Blended Oil

2.5 # Beef Tips, liquid drained

24 oz. Yellow Onions, Medium diced

1 Tbsp. Minced Garlic

1/2 # Carrots, medium diced

1/2 # Celery, medium diced

3 cups Guinness

6 oz. Tomatoes, medium diced

1/2 tsp. Dried Thyme

1/2 tsp. Kosher Salt

1/2 tsp. Ground Black Pepper

1/2 tsp. Granulated Garlic

1/2 tsp. Granulated Onion

1 # Diced Potatoes, rinsed and drained

1 Quart Water

1 Tbsp. Espanole Sauce

1/2 Tbsp. Au Jus Base

1 Tbsp. Pub Brown Sauce (can be substituted with a beef base or brown gravy)                 

Bread Bowls

Chopped Parsley, for garnish

Prep Method:

  1. Using a large mixing bowl, add beef and 1 Tbsp. oil, gently toss to coat the beef with oil.
  2. Using a rondo on medium high heat, add 2 Tbsp. oil and add meat and brown all sides.
  3. Cook for about 5 -10 minutes. Drain off excess juices.
  4. Reduce the heat and add onions, garlic, carrots & celery, cook for 10 minutes
  5. Add Guinness, tomatoes, spices and potatoes, bring to a boil, stirring occasionally.
  6. In a small stockpot, add water, Espanole, Au Jus and brown sauce, bring to a boil.
  7. Add to the rondo with the beef. Place in a 4 -inch deep hotel pan and cover with foil.
  8. Place in 300 degree oven and cook until beef tips are tender, about 2 hours.
  9. Remove from oven and chill in walk-in.
  10. Label, Date, Refrigerate.
  11.  To Serve: heat 10oz. Guinness Stew and place in a slightly hollowed out and warmed bread bowl.
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