Guinness Beef Stew: Our Universal and Disney Dining Experience
  • 2 tablespoons olive oil, plus more as necessary
  • 1 pound chuck steak, trimmed and cut into 1/2-inch cubes
  • 1 onion, diced
  • 2 tablespoons flour
  • 14 ounces chicken broth (plus more to adjust consistency, if desired)
  • 1/2 cup Guinness (or substitute Mexican Coke, if desired)
  • 2 tablespoons tomato paste
  • 1/4 cup chopped prunes
  • 1 teaspoon ground sage
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • 6 Yukon Gold potatoes, cut into 1/2-inch cubes
  • 3 carrots, peeled and chopped
  • 8 ounces mushrooms, quartered
  • 1/4 cup chopped parsley (or 1 tablespoon dry)
  1. Heat the oil in a Dutch oven. Add the meat in batch and sear on both sides over high heat for 4-5 minutes until crusty brown. Transfer each batch of meat to a plate.
  2. Once meat is done, add more oil to the pot if necessary.
  3. Add onion and cook over medium-low heat until softened. Scrape up the browned bits, fond, from the bottom of the pot as you cook.
  4. Add flour and stir until combined.
  5. Pour in broth and Guinness (or Coke) and cook over medium-high heat until thickened and bubbling.
  6. Add the meat and any juices back to the pot.
  7. Add tomato paste, chopped prunes, sage, lemon juice, salt and pepper.
  8. Bring the mixture to a simmer.
  9. Simmer for 1 1/2 hours.
  10. Add potatoes, carrots, mushrooms and parsley.
  11. Simmer for another hour, stirring occasionally. Add more chicken broth or water as necessary to keep the stew from drying or burning. (We added about another cup of broth.)
Recipe by VeggieConverter at