THE RAINIER CLUB
Chef Jim’s Guinness Beef Stew Yield: Approximately 2 Quarts INGREDIENTS
METHOD
5 lbs T.T. A/N A/N 3 ea. 1 lb 2 ea. 1 tsp. 24 oz. 2c 4 ea. 1 tsp.
Prepare beef cubes by cleaning and trimming the stew cubes, cutting down any large pieces, removing excess fat, and allow the cubes to air dry. Coat the meat with a mixture of cornstarch, salt, and freshly ground black pepper.
Beef Stew Cubes Salt and Pepper Cornstarch Clarified Butter/Ghee Onions 3/8” diced Mushrooms, White or Crimini Turnips, peeled, diced 3/8 inch Brown Sugar Guinness Stout Beef Stock Bay Leaves Dried Thyme
OPTIONAL INGREDIENTS 1/4 c Cornstarch Slurry Pinch Nutmeg
Sear the meat in batches using clarified butter. Fold in the onions, sliced mushrooms, and turnips to the mixture. Add in brown sugar and let it melt, gently caramelizing the ingredients. Deglaze your pot with Guinness, reducing by 20% to remove the alcohol, feel free to imbibe a little yourself. Add stock, bay leaves, and thyme to the mixture, and cook on a low simmer until tender. This will take approximately 2 hours on the stovetop or, if you prefer in the oven, at 300 degrees without the fan, and keep it covered to capture all of the flavors. Once your stew reaches the desired tenderness, you can serve at that point, or cool down for leftovers or additional meals. RECOMMENDATIONS Feel free to fold in indredients like spinach, baby carrots, or your favorite root vegetable. If you are a Guinness fan, when reheating you can fold in a splash of fresh Guinness and a pad of butter. If needed, add a cornstarch slurry to thicken the stew or a generous pinch of nutmeg for additional depth of flavor.