Guinness Beef Stew with Buttery Champ

After visiting The Original Public House located in Huntsville, Alabama several times over the past few weeks, I still couldn’t get enough of my favorite dish.  I decided to make my own Guinness Beef Stew with Buttery Champ.  My version was really good, but I’d still have to give the higher rating to The Original Public House’s.  If you haven’t been by there to eat yet, you’re missing out!  Make sure to stop by and grab some grub!  They are located at 3310 Memorial Parkway SW, Huntsville, AL 35801.  Check out more info on them at their Facebook page.


Guinness Beef Stew

adapted from

2 pounds stew meat, cut into 1 1/2-inch chunks
3 teaspoons of salt
1/4 cup olive oil
6 large garlic cloves, minced
3 cups beef stock or broth
2 cups water
2 cup of Guinness extra stout
1 cup of red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

  • Season the beef with salt and pepper. Heat the olive oil in a large pot over medium-high heat.  Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over and brown on another side.
  • Add garlic to the pot with the beef and sauté 30 seconds or until fragrant.  Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves.  Stir to combine.  Bring mixture to a simmer.  Reduce heat to the low, then cover and simmer for 1 hour, stirring occasionally.
  • While the pot of meat and stock is simmering, melt the butter in another pot over medium heat.  Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes.  Set aside until the beef stew in step 2 has simmered for one hour.
  • Add the onions, carrots, and the potatoes to the beef stew.  Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes.  Discard the bay leaves.  Tilt pan and spoon off any excess fat.  Transfer stew to serving bowl.  Add more salt and pepper to taste. Sprinkle with parsley and serve with buttery champ.

Buttery Champ

via Serious Eats

4 russet potatoes, peeled and cut into 2 inch pieces
1/4 cup butter
1/4 cup light cream
1 bunch scallions, thinly sliced
Kosher salt and cracked black pepper

  • Place the potatoes in a saucepan and cover with water. Bring to a simmer and cook until potatoes are soft and mashable, about 10 minutes.
  • Drain potatoes and place back in pot to dry, then add butter and cream and mash until you reach desired consistency. Fold in scallions and season to taste with salt and pepper; serve immediately.



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