Nanny's Guinness Irish Stew

As promised, I have gotten my Nanny Nell to pass along her amazing recipe for Guinness Stew. She insisted I warn ahead of time that she is a "pinch of this and dash of that kind of cook." (Read, add more of what you like, and taste test frequently.)


Take 2-3 pounds of boneless chuck roast, flour and season it with salt, pepper, and garlic salt. Then cut it up into bite sizes pieces.

In a very hot pan with 3 tablespoons of extra virgin olive, brown meat for about 2-3 minutes.

Add: 1 medium onion, cut in small pieces

4 carrots, diced into small cubes

2-3 stalks of celery, diced small

4 medium potatoes, diced small

1 can of whole tomatoes, diced small (almost pureed) but leave some in pieces and juice

1 small can of beef broth

1 tablespoon of worchestershire sauce

fresh or dried parsley, to taste

1 bay leaf

1 package of onion soup

1 cup of frozen corn

1 cup of frozen peas

1 cup of Guinness beer

Bake in 350' degrees oven for 3 hours until meat is tender with tight covered lid.

*If you like it thicker at end of cooking time, just add 2 tablespoons of cornstarch to 1/4 cup cup of cold water in a small bowl, and whisk until smooth, then add to broth whisking it while simmering it for 2-3 minutes.

Time to dig into a little "bite" of Ireland! ENJOY!

Thank you Nanny!