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Guinness Stew Recipe from Rose & Crown Dining Room


2 pounds sirloin cubes
1 ounce olive oil
1 each dry bay leaf
8 ounces diced onions
4 ounces diced carrots
½ ounce chopped garlic
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
¼ teaspoon red chili flakes
8 ounces Guinness stout
1 quart beef broth


Sear sirloin cubes in a large stock pot in a small amount of olive oil, add the bay leaf.

Once the meat has a good sear on it (browned), add the onions and carrots. Cook until the onions are translucent.

Add the garlic, thyme, rosemary, and chili flakes. Cook for one minute and add the Guinness.

Allow the Guinness to simmer for five minutes, then add the beef broth.

Simmer for 30 minutes. Liquid should reduce by at least 1/3.

Season with salt and pepper to your personal taste.

Cook’s note: To thicken stew if wanted, make a slurry of 1 ounce cornstarch and 2 ounces water and add to stew while at a simmer.



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