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Guinness beef stew



  • 2 pound beef, cut into 1 1/2-inch cubes (use beef chuck or similar)
  • 2 tablespoon garlic, chopped
  • 1 cup carrots, rough chop
  • 1 cup large yellow onion, rough chop
  • 1/2 cup celery, rough chop
  • 1/2 cup jack daniels whiskey
  • 2 cup potatoes, rough chop
  • 2 pint cans of guinness
  • 1 quart beef stock
  • 4 quart fresh thyme sprigs
  • 2 quart fresh rosemary sprigs
  • 1/2 cup left over coffee (we want the bitterness)


Baking Directions:


In a large stockpot, heat up a drizzle of olive oil over medium heat.

Add the beef and brown for about 5-7 minutes.


Once the meat is beautifully browned, add the garlic and other vegetables except for the potatoes and caramelize until they have a bit of color (about 8-10 minutes).

“Deglaze” by adding the Jack Daniel's to release the brown bits at the bottom of the pot.

The liquid will boil, loosening the caramelization and adding flavor back to the stew.

Cook for 1 minute.


Add all the liquid, the whole sprigs of herbs (tie the herbs together with some string), potatoes, some salt and pepper and reduce the heat to a simmer (the soup should have small bubbles rise on the sides of the pot) for 1 hour or longer until the meat is super-tender.


Serve steamy hot with ciabatta or a simple French baguette.

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