Guinness Stew




12 ozs of Guinness (there are 16ozs in a Pint, so don't be afraid to take a

few sips to make sure it's fresh)

2-3 lbs. Cubed Beef (Good Beef... don't skimp!)

3 or 4 Potatoes (the Irishmen among us will probably add 5... they can't

help it)

3 Onions

4 Carrots

3 Celery sticks

2 Beef Bouillon Cubes

1 Cup of Flour

1 Tablespoon of Pepper

1 Teaspoon of Salt

1 Tablespoon of Parsley

1 Package of Lipton's Mushroom Onion Soup

3 Tablespoons of Vegetable Oil

2 Cups of Water




In a mixing bowl combine the 1-cup of flour with 1 Tablespoon of pepper and 1 teaspoon of salt and mix. Take the cubed beef and add to the flour. Cover the beef thoroughly with the flour. Take a frying pan and add the 3 tablespoons of Vegetable Oil, heat on medium. Then take the floured beef and cook the beef in the frying pan until all sides are browned. Next take a large pot, add the 2 cups of water with the 2 beef bouillon cubes, the parsley and heat on low. Once the bouillon cubes dissolve then add the browned beef, the Guinness and stir. Then add the chopped celery sticks, quartered onions and the package of Lipton's Soup. Heat for 2 hours covered, stirring occasionally. After 2 to 2 1/2 hours add the rest of the chopped vegetables and stir. The carrots and the potato only take a 1/2 hour to cook. If you like a thick stew, take a tablespoon or two of flour and mix with 1/4 cup of water and stir then add to the stew. This will thicken the stew. Serve with Cornbread and ...what else, but... Guinness.