Home Recipes Colorado Beef & Guinness Stew

Colorado Beef & Guinness Stew

/ 5,018

Restaurant Six89 chef de cuisine Bryce Orblom tosses together an assortment of veggies, a hearty portion of lamb meat and a couple bottles of Guinness for a rich, beery take on seasonal stew.

Makes: 8

  • 1 pound cubed stew beef
  • 1 quart low sodium beef broth
  • 2 bottles Guinness Stout
  • 2 stalks celery, cut into ½-inch pieces
  • 2 carrots, peeled and cut into ½-inch pieces
  • 2 cups pearl onions, peeled
  • 1 cup frozen green peas
  • 1 cup flour
  • 1 tablespoon dried thyme
  • 1 tablespoon vegetable oil
  • salt and black pepper


• In a bowl, season the beef with salt and pepper, then toss the meat in the flour. Coat the meat well and shake off any excess.

• Heat 1 tablespoon of vegetable oil in a large cast iron skillet. Once the pan is smoking, add the beef; cook on medium heat until evenly browned. Add the Guinness, bring the mixture to a simmer and cook 1 minute more.

• Add the beef-beer mixture and the pearl onions, celery, carrot, broth and thyme to a crock pot. Cook on low for 8 hours.

• Once the stew is finished, season with salt and pepper to taste and add the green peas. Serve while the peas are warm and bright green.


Choose a Dry Stout for this recipe

163 queries in 2.538 seconds.