Guinness Beef Stew
I threw this Guinness beef stew together one day just before Jeff got home from work.
That morning, before heading off to work, he muttered something about wanting to grill chicken for dinner. Once he walked in the door and smelled the stew, however, all that changed. The chicken remained in the fridge, and we enjoyed a steaming bowl of this beef stew along with crackers for dinner.
Usually, the meat used for stew needs to simmer for awhile before it becomes tender. For this beef stew, I cubed some leftover flank steak, and it was tender in no time. Dinner was followed by THIS delicious Guinness Chocolate Cupcake. Oh the things we do to bring delicious recipes to you!!!
And between you and me, this beef stew was even better for lunch the next day!
You’ll notice there are no peas. If I were making this for myself or for Jackie, Alyssa and Zach, we’d definitely add peas. Jeff, however, has a very strange and hostile relationship with peas — I’ll save that for another post.
If you get along with peas, throw them in! And if you want to learn more about common mistakes when making stews, I found the “7 Common Mistakes to Avoid When Making Beef Stew” article from Bon Appetit pretty interesting.