There’s a restaurant in town here called 3 Lyons Pub and they serve the best Irish food. They also make the best gravy and they use Guinness for the beer. If you aren’t familiar with Guinness it is an Irish dry stout beer that originated in the brewery of Arthur Guinness back in 1975. The base of the beef stew reminds me of the gravy that I had at the restaurant but it isn’t as thick. However, the potatoes make up for that. If you haven’t tried adding a bottle of Guinness to your beef stew then what are you waiting for? 😉 I did a couple of things differently in this recipe. Instead of wine, I used more Guinness. I didn’t want to go out and buy another bottle of wine. Wine is expensive and the beef stew meat was already expensive. I also added some flour to this to thicken it up a bit, and make it seem like it was gravy. I took some of the liquid out of the pan after it was done cooking, and added in some flour. Pretty sure the Pioneer Woman does something similar to this, and she calls it a slurry when you add flour to a liquid to thicken it up. You can do these similar changes if you wish, or just follow the recipe. It’s delicious!
How to make Guinness Beef Stew
To print the full recipe please see the recipe card below. Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside. Begin by peeling and deveining the shrimp and rinsing them under cold water. Season the shrimp with paprika and crushed red pepper. In a large skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly. In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Pour the wine into the pan if using. Stir and allow it to evaporate about 45 seconds. Pour in the marinara sauce and stir to combine. Reduce the heat to low. Pour in the cream. Mmmm. Stir well to combine; reduce the heat to simmer. And now for the fun part: remove the tails from the shrimp, chop the shrimp into medium-size pieces and add them to the sauce a long with the cooked pasta. Stir gently to combine.
Other Recipes to Try
25 Slow Cooker Recipes for Dinner Maple Bacon Corn Bread Muffins Knock you Naked Brownies Sweet Potato and Sausage Hash Baked Buffalo Chicken Taquitos Sour Cream Noodle Bake If you’ve tried this Guinness Beef Stew or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest. 5 from 1 reviews
