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Prep 15 mins
Cook 1 hr 45 mins
found in a Penzey's catalog- recipe was submitted by Deborah Forte Sczudlo. I've made this several times, omitting the pearl onions so the rest of the family would eat it. This stew is AMAZING! Not tomato based, and plenty of Guinness- it's so rich and flavorful, you'll definitely want more than one helping. Adding the potatoes to the bowl separately from the rest of the stew, keeps them from getting mushy and muddying the stew.
- 1 tablespoon canola oil or 1 tablespoon vegetable oil
- 2 slices bacon, cut into 1/2 inch pieces
- 2 lbs stewing beef, cut in 1 inch pieces
- 1 large onion, chopped
- 2 tablespoons flour
- 2 carrots, sliced
- 12 large white pearl onions
- 1 1⁄2 cups beef stock
- 1 (12 ounce) bottledark stout beer (Guinness is preferred)
- 2 tablespoons dark brown sugar
- 2 tablespoons red wine vinegar
- 1 tablespoon bouquet garni
- 1 teaspoon salt, to taste
- 1⁄2 teaspoon fresh ground black pepper, to taste
- 6 -8 cooked small red potatoes, for serving if desired, cut into wedges
- In an ovenproof pot, heat the oil.
- Add the bacon and cook until crisp.
- Remove the bacon to drain on paper toweling. Do not discard the bacon drippings.
- Return the pot with the drippings to the heat.
- Add the beef and brown evenly; remove the beef and set aside.
- Add the chopped onion and flour to the pot and cook for 2 to 3 minutes; be careful not to let it burn.
- Return the beef and bacon to the pot and add the rest of the ingredients except the potatoes.
- Bring to a boil, cover and simmer, stirring occaionally, for 90 minutes.
- Taste and add more seasoning, if desired.
- Add potato wedges to each bowl and ladle stew over it.