St. Patrick's Day Beef Stew with Guinness Recipe

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   In a large glass dish, combine 1 cup of the Guinness, mustard, rosemary, and

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   bay leaves.

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   Add the beef cubes, stir to coat, cover, and refrigerate overnight.

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   Preheat the oven to 325A degrees F. Drain the meat and discard the marinade.

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   In a

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   large skillet, heat the oil over medium heat.

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   Brown the meat in batches, 3 to

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   5 minutes on each side, then transfer to a large casserole dish.

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   Add the

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    butter to the skillet, and when it foams, add the onions and cook for 5 minutes, or until browned.

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    Add the celery and carrots and cook, stirring constantly, for 5 minutes, or until tender.

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    Reduce heat to simmer, stir in the flour, and cook for 2 minutes, or until blended.

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    Add the remaining 2 cups Guinness, garlic, salt, and pepper.

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    Combine the vegetables, meat, and mushrooms,cover, and cook for about 2 hours, or until the meat is tender.

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    Stir

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    occasionally, and add a little more Guinness if the stew seems dry.

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    Adjust seasonings and sprinkle with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.