Posts Tagged by onions

Friday Feast: Guinness Beef Stew

GBSIn the spirit of St. Patrick’s Day last Sunday, I decided to make my most favorite Guinness Beef Stew.  Yes you heard that right…Guinness + Beef + 2 hours = CRAZY GOOD!

I first found this recipe about 8 years ago while searching the Food Network website for a yummy dish to impress B when we were first dating.  Awwww so cute!  It was an instant hit and I’ve been making it a few times a year ever since.  I’ve made a few minor changes to the original recipe, but for the most part it’s the same.  I just like to use 1 pot instead of a skillet and a pot…the less clean up the better!


2 pounds stewing beef (get grass-fed beef!)
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato paste, dissolved in 4 tablespoons water
1 1/4 cups Guinness (drink the rest of the bottle!)
2 cups largely diced carrots
Sprig of fresh thyme or a palmful of dried thyme
Chopped parsley, for garnish


Trim the meat of any fat or gristle, and cut into 2-inch cubes.  (Get the butcher to do this for you to save some time!) In a small bowl, toss beef with 1 tablespoon of the oil, flour, salt, pepper and cayenne.

Stew Beef Seasoned with Flour & Spices

Stew Beef Seasoned with Flour & Spices

Heat remaining 2 tablespoons oil in a dutch oven over high heat. Brown the meat on all sides.  Do this in 2 batches to get a good sear.

Searing Beef

Searing Beef

Reduce the heat, add the onions, crushed garlic and tomato paste to the skillet, cover, and cook gently for 5 minutes.

Beef with Onions & Tomato Paste

Beef with Onions & Tomato Paste

Pour Guinness into the pot and scraped all of the yummy browned bits from the bottom.



Add the carrots and thyme. Stir and adjust seasonings.

Ready for a long simmer!

Ready for a long simmer!

Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.



When the stew is finished, adjust the seasoning again.  I find that it always needs salt.  I like to serve my stew with simple boiled potatoes tossed in butter.  You can’t get more simple than that!

Potatoes and the best Kerrygold butter!

Potatoes and the best Kerrygold butter!

You can serve the stew immediately, which is good but it is actually MUCH better the next day after the flavors have had time to marry together.  B actually likes to eat his cold with feta cheese…crazy Mediterraneans 😉

This recipes is so simple and is sure to be a big hit for whoever you make it for.  Or you can just save it all for yourself…I wouldn’t blame you.



Friday Feast: Chocolate Chili

Yes, you read that right…Chocolate Chili.  It sounds strange, but just go with me here.  My friend Jenn posted this recipe a few weeks ago and I was instantly intrigued.  With predictions of winter storm Nemo last week, I figured it would be the perfect time to try it while we were going to be hibernating.  Let’s make some chili!

I made some tweaks to the original recipe from The Clothes Make the Girl since B severely despises cumin and I didn’t have a can of tomato paste in the house.  So I added a few additional spices to replace the cumin along with beer (can’t have chili without it in my book!) and tomato sauce.


  • 2 tablespoons coconut oil
  • 2 medium onions, diced 
  • 4 cloves garlic, minced 
  • 1 pound ground beef (93% lean)
  • 1 pound ground pork
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons chili powder
  • 1 tablespoon ground chipotle
  • 1 tablespoon smoked paprika
  • 1 1/2 tablespoons unsweetened cocoa
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 tablespoon tomato paste
  • 1 can (14.5 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups beef broth
  • 1 bottle (12 oz) beer



1. Heat the coconut oil in a large pot over medium-high heat.  When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes.

CC_Coconut Oil

2. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.


CC_Onions & Meat

3. In a small bowl, crush the oregano between your palms to release its flavor, then add all of the dry ingredients and stir to combine.


4. Add spices and tomato paste to the pot and stir to combine.

5. Add all of the liquid ingredients, stir well and bring to a boil.



6. Reduce heat to a simmer and cook for at least 2 hours.  The liquid will reduce significantly and all the goodness will marry together…YUM!

CC_2 hours later

Serve the chili in some nice deep bowls with your favorite accompaniments.  I topped mine with some cheddar cheese and sliced avocado and it was perfect.

CC_cheese & avocado


This was by far the best chili I have ever had.  The spices, especially the cocoa, gave it an incredible depth of flavor.  It reminded me of a good mole sauce.  I served it with a simple green salad with a lemon vinaigrette.


I LOVED this chili.  In fact, I’m planning on making it again this weekend.  It was super easy to throw together, it’s good for you and it’s the perfect thing to warm your soul in this frigid February weather!  Let me know if you try this…I’d love to hear how it turns out!