Guinness Beef and Mushroom Stew
Prep time
Cook time
Total time
Recipe by:
Serves: 4 to 6
  • 2 tablespoons vegetable oil
  • 2 pounds bone-in sliced beef shank or stew meat, 1-inch cubes and trimmed of fat
  • 12 button mushrooms
  • 1 cup roughly chopped yellow onion
  • 1 rib celery, chopped
  • 1 cup chopped carrot
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon white pepper
  • 1 teaspoon smoked paprika
  • 1 bottle Guinness Extra Stout beer
  • 6 cups beef stock
  • 1 tablespoon dark Cajun roux, such as Rox’s Roux
  • Kosher salt and freshly ground black pepper
  1. In a large pot with a heavy lid over medium-high heat, add 1 tablespoon of the oil. Once sizzling, add the beef and sauté until browned on all sides, about 10 minutes. Remove and keep warm.
  2. In the same pot, add the mushrooms and sauté until slightly browned, about 5 minutes. Remove and keep warm.
  3. Add the remaining oil to the pot along with the onion and celery. Sauté until the onions turn translucent, about 5 minutes.
  4. Add the carrot, garlic, and rosemary and sauté for another 3 minutes.
  5. Stir in the garlic powder, white pepper, and paprika along with the beer. Bring to a boil and lower the heat to a simmer.
  6. Add the beef stock along with the dark roux.
  7. Add the beef and mushrooms back to the pot and submerge in the cooking liquid. Cover and cook until the beef is fork-tender, about 90 minutes. Taste and season with salt and pepper.
  8. Serve in bowls with white rice or mashed potatoes on the side.
Try this with English-cut short ribs for even more flavor. I had button mushrooms on hand, but any mushroom variety will work. The dark Cajun roux not only thickens but adds flavor, however, feel free to thicken with a cornstarch slurry or all-purpose flour if you prefer. I recommend Guinness extra stout, but any dark, full-bodied beer will work.
Recipe by Acadiana Table at