I currently live in Charlotte, NC and after spending 7 years as a personal chef and caterer, I am now happy to share my love of cooking with friends and family. My heart is in the kitchen, but my soul is in the stars!

The Weather Outside Is Frightful

So head into the kitchen where the beef stew is delightful!

Nothing hits the spot on a cold and dreary winter day like hearty beef stew.  Inspired by Paula Deen's "Old-Time Beef Stew," our rendition has the rich toasted flavor of Guinness beer and stick-to-your-ribs potatoes.

Start the fire and curl up on the couch while this is simmering because this is comfort food to the extreme.  Enjoy ya'll!

Guinness Beef Stew

2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
2 tablespoon Worcestershire sauce
4 cloves garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1-1/2 teaspoon salt
2 teaspoon sugar
1 teaspoon pepper
1 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 potatoes, peeled and cubed
1 pint Guinness beer
1/2 cup beef broth
2 tablespoons cornstarch
fresh parsley for garnish


Brown meat in hot oil in a large Dutch oven. Add water, beer, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1-1/2 hours. Remove bay leaves and garlic clove. Add carrots, potatoes, celery and broth. Cover and cook 30 to 40 minutes longer. To thicken stew, remove 1 cup hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture and remaining liquid to pot. Stir and cook until bubbly. Garnish with chopped fresh parsley.

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