Guinness, the wildly popular dark Irish stout, gives this stew a unique, rich flavor. It’s a great choice for a St. Paddy’s meal, but it’s also a great recipe and technique to keep in rotation year round. The Guinness can be substituted with another beer, but the flavor will be different. You could also omit beer altogether. If you do this, increase the beef stock to four cups and add one Tablespoon flour when you add the Savory Steak and Chop Blend.
Adapted from Mark Bittman‘s How to Cook Everything
Makes: 4 to 6 servings