Wild Mushroom & Sage Guinness Beef Stew


  • 1 lb chuck shoulder-thinly sliced and cubed
  • Vermont Maple Sea Salt & Applewood Pepper –to taste
  • 1onion -diced
  • 2cloves garlic -minced
  • ¼ Cup flour
  • 1(12 ounce) bottle Guinness beer
  • 2 Cups beef stock
  • 2 large carrots, diced
  • 1 lb Yukon gold potatoes, diced
  • 2 Tbsptomato paste
  • 1bay leaf
  • ½ tsp thyme
  • 3-4 Tbsp Wild Mushroom and Sage Olive Oil
  • 1 Tbsp Bada Bing Seasoning


  1. Heat skillet to medium. Pour 1-2 Tbsp Wild Mushroom & Sage Olive Oil into skillet. Carefully add beef. Season with Vermont Maple Sea Salt & Applewood Pepper. Cook, turning occasionally, until all sides are browned. Set aside and cover/rest.
  2. Keep skillet at medium. Add ½ - 1 Tbsp Wild Mushroom & Sage Olive Oil. Stir in onion and sauté a few minutes. Add Garlic and sauté another minute. Add carrots and potatoes-cook for a few minutes. Next, add the flour and stir until evenly coated and lightly browned, about one minute.
  3. Gradually stir in the Guinness, using a wooden spoon to scrape the bottom of the skillet to incorporate all the yummy brown bits.
  4. Add in stock, tomato paste, bay leaf, thyme, and Bada Bing Seasoning. Bring to a boil, and then simmer for several minutes.
  5. Taste and add more Vermont Maple Sea Salt & Applewood Pepperas needed. Garnish with parsley.