I don’t make beef stew more than about once a year. It’s one of those things that I just don’t really get excited about. Don’t get me wrong, I like beef stew, but there are beefy things I like better, like delicious, melt-in-your-mouth braised short ribs or oxtails. It just seems like with most beef stews, the initial browning of the meat is very exciting, but then in goes the liquid and the vegetables which eventually turn to mush and, well, it’s all downhill from there.

Despite my feelings about beef stew, I bought beef chuck on sale so when the cold weather came and the baby carrots arrived in my Greenling box I knew I had to make it. Most beef stews (the french ones anyway.. i.e. beef bourguignon) are flavored with red wine and I actually have a recipe that uses an entire bottle of red wine. I refuse to pour an entire bottle of perfectly good wine into a pot of meat. I like the flavor of red wine and beef, but I tend to prefer the flavor of Guinness and beef—more hearty, less sweet and less acidic (and also less expensive). So I used a cup of red wine and a bottle of Guinness Stout. And as far as beef stews go, this one came out pretty darn good. I might even make it again before this time next year.

Guinness Beef Stew

3 lbs beef chuck, cut into 2 inch pieces

1 teaspoon salt

1 teaspoon pepper

3 tablespoons of flour

1/4 cup olive oil

1 cup red wine that you would drink

1 bottle Guinness Stout

2 carrots, sliced

1 onion, sliced

4 cloves of garlic, smashed

1/4 teaspoon ground cloves, or 4 whole cloves

1 teaspoon peppercorns

1 lemon, juice and zest

3 medium turnips, peeled and cut into 1 inch pieces

10 ounces crimini mushrooms, cut in quarters

1 bunch baby carrots

1/2 cup green peas

parsley, chopped

1. Salt and pepper the meat and dust with flour. Heat the oil in a large dutch oven until it shimmers. Brown the meat in batches until sufficiently caramelized and then add water to cover scraping the bottom of the pan to loosen the bits of browned meat and flour.

2. Add the onion, sliced carrots, garlic, lemon juice and zest and seasonings, red wine and beer and bring to a simmer. Cook slowly over low heat for about two hours or until the meat can be easily shredded with a fork.

3. Add the turnips and mushrooms and cook for another half hour adding the baby carrots and peas in the last 15 minutes of cooking. Sprinkle with fresh parsley. Serve with a side of garlic mashed potatoes.