Tag Archives: Stew


Guinness Beef Stew

To kick off St. Patrick’s Day meal planning, why not make some Guinness Beef Stew? It’s like regular beef stew, except better. It has everything it needs to be Irish: potatoes, beef, and alcohol! I’m not a big fan of just dying everything green for the day, instead I figured it would be fun to make real recipes based off of other Irish stereotypes. Since I’m a little bit Irish (maybe like 1/8th?  possibly? I have no idea) I can do whatever I want with this holiday!


Here’s what you gotta do:


Cut about 1lb of beef into cubes. Or buy pre-cut stew beef.

Dredge the beef in seasoned flour.

Put enough oil in a pot to coat the bottom, and heat it on medium-high until the oil is warm. Place the meat in, being careful not to crowd the pieces. Let cook until browned on one side, then stir it to get the other sides browned. Remove from the pot and set aside.



In the same pot add:

1 medium onion, chopped

3 carrots (about 12 baby carrots), chopped

1 bell pepper, chopped

2 tbsp tomato paste

2 garlic cloves, minced

8 oz (1 package) sliced mushrooms

salt and pepper


Cook for a couple minutes, until onion are soft. Dust with 4 tbsp flour, and stir to coat the veggies.

Return beef to the pot,  add 1 quart (4 cups) beef broth, 1 can of Guinness, 1 packet of onion soup mix, and  3 chopped medium-size  white potatoes. Simmer until meat and potatoes are tender.





Pumpkin Stew

October in my house means it’s time for Pumpkin Stew! I don’t remember ever not having this stew, even if I do remember that I hated it when I was little. I think the prunes freaked me out, but I’m over it and now look forward to having this every year. According to my mom this is actually a recipe that my aunt used to make for my grandparents because they spent some time every October visiting them. When my grandparents started spending October in Connecticut, my grandma pined for the stew so much that my mom asked her sister for the recipe and we started a new tradition.

Stew served out of a pumpkin? Incredibly fun.

Every October we would have one day where my grandparents would come over at an ungodly hour so my grandma could help my mom make the stew while my grandpa watched baseball or let me help him with crossword puzzles. After hours of cooking, we would all sit down, I would complain about all of the weird vegetables, my brothers would tell me that the prunes were bugs, and I would only eat buttered bread dipped in the broth. The adults would drink wine and ignore us as they ate. Then my grandparents would leave with their own container of leftovers, and we would freeze the rest and eat it throughout the winter.

It’s a good thing I have gotten over my dislike of stews, especially as I just finished a course at school that was focused on braising and stewing. I was excited to go home and attempt all of the new techniques I learned. And also to annoy my family by telling them to do something and using the French term. What can I say, I’m a little sister, I’m suppose to be annoying to them. This post is kind of pic-heavy (I got excited when I found my tripod so I could take flash-free pictures), and the recipe seems long and involved, which is why we always triple it. This way we only have to put forth the effort once a year, and then have many meals to last the winter. This stew freezes well, so it’s definitely worth it. I’m going to put the original recipe here, so it’s up to you if you want to double or triple it.

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