It’s a meaty kind of week here. I’d been lured by the promise of extra airmiles if I purchased my usual no antibiotic or hormone beef at the grocery store. Thirty extra airmiles with each purchase!

It wasn’t just the airmiles though. I also have a new cookbook in my collection: Jamie’s Food Revolution. It’s not just filled with meat recipes but most of the recipes call for some meat or other. Many of these simple and homey recipes can easily be adjusted so swapping tofu for some of the meat isn’t too hard. While I kept the meat in each recipe I made this week, I didn’t follow any of them exactly. I worked with what I had on hand and was super happy with the results.

This recipe is actually one of four variations Jamie suggests from his basic stew recipe. I’d doubled his recipe to make enough for my family’s meal and leftovers. This is easily halved. Here’s what I did:


Beef and Guinness Stew

  • 4 stalks Celery, roughly chopped
  • 3 Onions, roughly chopped
  • 4 Carrots, roughly chopped
  • 6 Bay Leaves
  • 2 lbs Stewing Beef, cubed
  • 2 heaping tbsps All Purpose Flour
  • 4 cups Guinness (or brown ale or stout) (2 cans?)
  • 1 28oz can Diced Tomatoes
  • Salt and Pepper
  1. Preheat oven to 350’F.
  2. Heat a dutch oven on top of the stove over medium heat. Add a couple splashes of olive oil, celery, onions, carrots and bay leaves and fry for 10 minutes.
  3. Add the meat and flour and toss.
  4. Add the Guinness, diced tomatoes, a couple tsps of salt and a grind or two of pepper. Stir.
  5. Bring to a boil and put in the oven with the lid on. Alternatively, if you want to cook on the stove top, lower heat and simmer with the lid on. Cook either way for 3 hours, removing the lid for the last half hour. Add a splash of water if it’s looking dry.
  6. Taste and adjust seasonings.
  7. Remove the bay leaves before serving on basmati rice (or quinoa if you forget to make the rice and need something fast, like I did.)

2 Responses to Beef and Guinness Stew

  1. Bridie says:

    I may have to try this.

    I couldn’t tell you the last time I ate meat, but with all the ethical choices available
    these days I’ve started thinking about it.  More so, the last month I’ve been craving it,
    even though decades of abstinence have only made me feel more squeamish about
    the idea of eating it.  I’m not sure I know where to go with that.  It’s a strange kind of 
    conflict, but I’m almost certain my body needs it now.  I’ve never felt that way…

    Anyway, I’m almost sure I’ve mentioned this before, but in my earlier days as a meat 
    eater, stew was a favourite.  And this stew is REALLY tempting me.

  2. Annie says:

    I hope you love it if you try it! I wonder if you have good quality and ethical meat sources where you are. Could be worth a bit of an experiment to try a meal. That’s how it started for us. We could buy good quality (no hormones, no antibiotics, locally and ethically raised and slaughtered) chicken in Nanaimo. I was TOTALLY grossed about by the meat but we all enjoyed eating a roasted chicken once and a while. I’ll be curious about the meat we will eat in our next home. We’ll be a lot closer to access to moose and bear- both meats I have tried and enjoyed and yet, I’m still a bit squeemish. It’s easier to go from no meat to chicken than it is to wild meat, if you ask me. Eek.

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