Ingredients (Serves 4-6)

2 pounds extra lean stewing beef, 1” dice

1 cup all-purpose flour

3 tablespoons olive oil

1 1/2 tablespoons tomato paste

1 bouquet garni (parsley, thyme, bay leaf tied together with cooking twine)

2 garlic cloves, peeled, chopped

1 medium white onion, thinly sliced

2 carrots, peeled and cut into 1/4” slices

1/2 pound mushrooms, sliced

4 cups beef broth

1 cup Guinness

Salt and pepper to taste


Begin by preheating a large heavy bottomed saute pan on medium-high heat.

Season flour with salt and pepper and coat the beef, shaking off any excess. In one tablespoon of olive oil per batch, brown the meat in 3 batches on medium high heat. Once beef is browned set aside.

Using the same pan add in onion, carrots and garlic and saute for about 3 minutes, stirring occasionally.

Add in mushrooms and continue to saute for an additional minute.

Add in tomato paste and stir constantly for 1 minute.

Pour in Guinness and stir while scraping all carmelized bits from bottom of pan, which adds additional flavor.

Add beef and vegetable mix together into large soup pot along with herbs and remaining beef broth.

Bring to a boil then reduce to a simmer.

Cover and cook for 1 1/2 to 1 3/4 hours approximately.

When the beef is fork tender, serve with fresh baked soda bread and you’re in business