Although the temps seem to have been on a roller coaster (mostly uphill) across the south this fall, we like to pretend we have cooler weather to warrant the classic fall/winter recipes we have up our sleeves.  Case in point…this Guinness Stew we decided to make for a football-watchin’ crowd a couple of weeks ago…when it was 75 and sunny!  It was belleicious anyway…just sayin’. We served it alongside this kale and quinoa salad, courtesy of a dear belle-friend.  An-delicious (that’s Irish for very delicious!)

We found the original recipe from Clodagh McKenna via the Today show, but made some tweaks (as we do) to make it ours.

The Belles’ Boozy Guinness Stew

2 T butter

1 T olive oil

12 slices bacon, cut into 1″ bits

12 shallots, peeled but left whole

2 1/2 lb cubed stewing beef

2 lb mixed mushrooms, sliced (we used shiitake and baby bella)

1 qt Guinnesss

1 bouquet garni (we used bay leaf, thyme and tarragon)

Kosher salt and freshly ground pepper

We like to gather ingredients and do the prep so that all goes smoothly

 The assembly of the bouquet garni. (We actually only used 2 of those bay leaves)

Now for the cookin’…

Start by melting butter in a large dutch oven or cast iron skillet.  Add a swirl of olive oil and heat.  Add bacon and brown

Add shallots and allow to cook with bacon for a couple of minutes.  Transfer bacon and shallots to another dish

Sear beef, seasoned with salt and pepper, in the same dutch oven (scraping up the bacon bits for flavor).  After a quick 2 minute sear, remove beef…

…and add mushrooms.  Sauté 1-2 minutes.  (We added a bit of olive oil to the shrooms after a bit)

Add bacon, shallots, and beef back to mushrooms (if using dutch oven).  Otherwise, place all in a covered casserole, pouring pan juices on top.  Add the bouquet garni.

Now for the booze…

Drop in the bouquet garni and add the Guinness…

Ready for the oven!!

Cover and place in the oven at 325 degrees for 2 hours.

Ready for the table…belleicious!!

***Slow cooker tip #1…if you can start earlier in the day, pop all of this in your slow cooker and cook on low for 8 hours…or high for 4.

***Slow cooker tip #2…you could even do this one day, allow to cool, pop in the fridge, and slow cook it for a couple of hours on low the next day.  Voila!  A belle-ringin’ dinner on a busy day!

And here’s the recipe all-together (screenshot-able perhaps)…

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The Belles’ Boozy Guinness Stew