DIY Disney: Rose and Crown’s Guinness Stew

About twice a month, our resident Chef BigFatPanda puts together his amazing step-by-step, photo-filled posts where he and Chef Mickey show you their adventures in the kitchen cooking up Disney goodies! Today, Chef Big Fat Panda’s DIY Disney Recipes column brings us a hearty Fall favorite! Take it away, Chef!

Hello everyone out in Internetland! I hope this installment finds you doing well and feeling the weather changing. It’s getting a little nippy out there, so I felt it was a good time for something hearty! STEW!

Guinness Stew Ingredients

This recipe is from Epcot’s UK Pavilion’s Rose & Crown Pub and Dining Room. This “Guinness Stew,” if memory serves me correctly, was served at one of the past Food & Wine Festivals and can often be ordered in the Rose and Crown dining room. It is a very easy “one pot” recipe with surprising depth of flavor. I did find a few issues with it that I would like to amend, but ultimately it’s a winner!

As usual, the recipe’s instructions will be bolded for easy reference should you wish to print this out and skip my commentary. It’s just bad Karma to do that, and Halloween is coming up, so I wouldn’t. ;-)

You will need:

2 pounds sirloin cubes
1 ounce olive oil
1 dry bay leaf
8 ounces diced onions
4 ounces diced carrots
½ ounce chopped garlic
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
¼ teaspoon red chili flakes
8 ounces Guinness stout
1 quart beef broth

I was happy to see my local grocery store had Guinness, and I am told most should. I opted for Extra Stout Guinness as I felt it might make the stew all the richer. All the ingredients were very easy to find except for fresh Thyme and Red Chili Flakes. I substituted with ground Thyme and Red Pepper Flakes. The red pepper flakes, in retrospect, were not my best alternative and I should have used chili powder instead. So, you live and you learn. Heaven knows I had chili powder left over from Uncle Walt’s Chili!

1. Sear sirloin cubes in a large stock pot in a small amount of olive oil, add the bay leaf.

This is fairly straightforward. Once you have your meat cut into cubes, give them a good sear. Depending on the size of your pot, you may have to stir often in order to get to all pieces of the meat.

Searing the Meat

You want it browned, but not burned. The Bay Leaf should begin to smell nicely in your kitchen.

The recipe asks for Sirloin, which would likely be my choice, but can be quite expensive. If you get sticker shock from the price, look for Top Round, which also makes a great stew at about half the cost.

2. Once the meat has a good sear on it (browned), add the onions and carrots. Cook until the onions are translucent.

Added Veggies

Four ounces of carrots did not seem like enough, so I threw in a few extra. I also did not agree with dicing carrots, so I sliced baby carrots. It’s my past experience making my Mom’s stew that makes me go for big chunky pieces of everything, so in order to keep to the recipe I had to fight the instinct.

Veggies Added; Cooking the Onions 'til Translucent

3. Add the garlic, thyme, rosemary, and chili flakes. Cook for one minute and add the Guinness.

It may not look very appetizing at this point, but it will get there. I promise.

Added Guinness

4. Allow the Guinness to simmer for five minutes, then add the beef broth.

By the time you add the Beef Broth, everything should be covered in liquid. The smell should be getting everyone in the house hungry.

Covering Everything With Beef Stock

5. Simmer for 30 minutes. Liquid should reduce by at least 1/3.

6. Salt & Pepper to taste

And here is where I cry foul for a short moment. I make a mean stew using my slow cooker, and I cook it for no less than 5 hours, sometimes up to 7 hours.

30 minutes for a stew? Really?

I tasted it and did not feel 30 minutes was enough. Not just because I usually cook stew longer, but because the meat was not as tender as I wanted, nor were the vegetables at a consistency I felt comfortable serving. Even if I’d diced the carrots, they would still have been hard.

I think it’s also worth mentioning that before you can simmer for 30 minutes, you should bring the stew to a boil after adding the broth.

So, I let it simmer for 90 minutes. I thought it was great but needed to be thicker. There is a note accompanying this recipe that reads:

Cook’s note: To thicken stew if wanted, make a slurry of 1 ounce cornstarch and 2 ounces water and add to stew while at a simmer.

Can we all agree that the word “slurry” is very unappetizing? Sheesh! :)

I definitely recommend doing as they suggest by at least double to get some thickness into the broth. It still was nowhere as thick as my own stew, but I enjoyed what it was.

Guinness Stew and Bread

This is really hearty and tasty. The Guinness is definitely something I might actually add to my own stew in the future. I certainly missed my larger carrots and I really missed POTATOES! Oh Potatoes, where have you gone? So, I baked up some French Bread and dipped away.

This was so easy to make, and perfect as the weather begins to chill. It’s comforting. I like it.

Who said there is a Hidden Mickey in the pictures? Where? ;)

I would love to hear your comments. You should see me refreshing the screen now just waiting for you to talk with me :) Once again, thank you for letting me into your kitchen and keep wishing on those stars! Big Hugs!

Chef BigFatPanda

Thanks again, John! Remember, all, you can watch for Chef BigFatPanda’s column posts right here! Who knows what he’ll make for us next time!


  1. TRAVELNUT1974 says

    agree a stew should normally take 90mins to 2hours to cook down and thicken up.

    after bringing to boil on stove i would rather stick it in the oven on low for 2-3 hours and forget about it!

    i wouldnt use Sirloin but a casserole steak (sometimes called spalebone here in scotland – not sure what its called in US)

    serve with some fluffy mashed potatoes and it will be great as a winter warmer!

  2. ShawnRI says

    I will definitely be trying this! I completely agree with you on the time and thickness. Some potatoes would definitely help with the thickness as well, I think.

  3. Neil says

    Glad to hear that it tasted good – to me it looks more like soup than stew. Not a bad thing, just my own observation and personal preference for stews over soups.

    Also, am I missing the hidden Mickey? I see one that appears unintentional in the image labeled “stock,” but I’m guessing there is supposed to be at least one that is intentional. Or are you just THAT good?

  4. Alan says

    Chef – This definitely seems like a restaurant version of stew, where they are willing to spend extra money on a more tender meat to save cooking time. I think a less tender cut but cooked longer bring a more meaty flavor to a stew or pot roast. Like you, I miss the potatoes but the mash idea from Travelnut sounds good. Most recipes interchange red pepper flakes and chili flakes and if you research them it is a bit confusing. They both add heat. This is one of the few recipes I’ve seen that puts the meat and veggies in the pot for the same amount of time. The Guinness sure produces a nice dark gravy.

  5. says

    Kim – Let me know how it turns out please

    Travelnut1974 – Yes, the oven would act as my slow cooker so I agree. I bet the Top Round is closer to your casserole steak. And yes, mashed potatoes would be nice.

    ShawnRI – I agree, love to hear your results

    Neil – As the recipe stands it is definitely more of a soup than a stew. My suggestions tried to stew it up but I didn’t want to just “make it my own” which is why it is not thicker as I would have liked. Keep looking and zoom in a bit as there is a clear intentional hidden Mickey :)

  6. says

    Alan – very good insight and I agree. The carrots just didn’t have time to soften simmering for 30 minutes. To me, a stew isn’t like a Chinese stir fry where I’d accept crisp vegetables. Yes, I would add some Guinness to my own stew – I liked it and it really complimented the beef. I would leave out the pepper or chili flakes. I’m just not a fan of that heat in my stew. Thank you Alan.

  7. Mark D. says

    If I had to guess, I would guess “casserole” steak would be what we call chuck. That is what I use in stew and chili.

    While I am admittedly not a huge stew fan, I am a huge fan of dipping good bread into just about any delicious sauce/gravy/soup….you name it.

    I might have to try this as I think I have all the ingredients in my house right now.

  8. says

    Speaking of soup – I am all cold/ Fluish right now and want some. Maybe we need a good Disney soup recipe next? Anyone know of any currently in the F&W Festival or favorites around Disney?

  9. Tina Rhodes says

    R&C is actually my husband and I”s favorite restaurant in DW. I have never tried this there but I am definitely going to fix it at home! I am with you 100% on the larger chunks and thicker broth. Also love me some potatoes!!! Thanks for the recipe and the extra info!!!

  10. Mykelogan says

    What about the Clam Chowder at lunch at the Liberty Tree Tavern? Fell in love with it last time I was there!

  11. says

    MMM….looks delicious on a crisp fall day. I wonder how it would taste after being cooked in a slow cooker all day?

    ….and I spot 3 Hidden Mickeys *o*

  12. says

    Tina – Thank you – If you try it with or without changes, let me know (pic maybe)

    Myke – Good idea. I don’t like seafood so I stay away from it but certainly might make it and share with friends.

  13. says

    Sounds like a good recipe. I’ve been wanting to try something like this for a while and I’ll definitely file it away for the winter.

    BTW, I found the hidden Mickey. Good one! Hehe.

  14. Rick says

    Wow, not a properly written recipe at all (not your fault!). Lots of stuff that could’ve been done to make the stew thicker (tomato paste, dusting the beef with flour, etc.). And I agree that the recipe should say to cook it longer. No matter if it’s more tender cut of beef, once you simmer it in a liquid and cook it past medium rare/medium, it will need extended stewing/braising time for the muscle fibers to break down properly and become tender again.

  15. says

    If its a “deliberate” Hidden Mickey, then I see 2—-well it’s the same one, but I see it twice (in two different pictures, but on the same “item”).
    For my count of “three” earlier, I also saw one in the “cooking everything with beef stock” picture—on the side of the pot, but it must be a reflection.

  16. Alan says

    Chef – They used to make a corn chowder on the old Tusker House menu. I usually don’t care for this soup but it always tasted good, sitting at the Dawa Bar with a couple of Safari Amber beers. I actually make a corn soup with just fresh corn, butter, cream, chicken broth and seasoning. Put it in the blender and it is like liquid corn on the cob.

  17. says

    NT3 – Thank you, let me know if you try it

    Dana – You certainly found it based on what I read :)

    Alan – I think we have a winner. I will look for that recipe as I’d LOVE to make a corn chowder!

  18. says

    Rick – I agree 100% – the more I cook some of these recipes, the more I realize that my expectations are based on my culture, background, upbringing and even locale. While many of us would consider this a soup more than a stew, some call it stew. If I did it again, I would keep my baby carrots whole, add potatoes, leave out the “peppery” heat (chili) and make it thicker for sure. Thanks so much for ur comments.

  19. says

    That looks so good and I don’t even like beer. I saw you at the meet up but I was too nervous to just walk up and say hello. Next time I will!

    Take care and thanks for the recipe.

  20. says

    Very good recipe as usual.

    The one thing that I remember from my cooking classes at the school was how we had to add the Bay Leaf to several dishes. It really makes it a bit more fun for me. I don’t completely understand the method behind it, but still cool.

    By the way, what’s the best thing to do with leftovers? Do stews freeze very well because I know most people won’t eat it in one sitting.

  21. says

    Chris – You should have definitely said Hello as I would have liked to meet you :)

    Josh – stew and soups made with stock (no dairy) can be kept frozen for up to a year. Cream type soups for about 6 months. I would portion out any remainder into freezer safe containers. That way, you can reheat just what you need at a time.

  22. Dana (aka DragynAlly) says

    Darn the luck I read this while hungry! Guess I know what Sunday dinner will be this week. ;-)

  23. Audrey says

    I have made a version of this recipe for about 2yrs now. I use lamb cubes (more traditional) or pork (I don’t like beef in any form…bleh :) ) Substitute the beef broth with chicken for a lighter flavor. I don’t use chili flakes as I don’t want heat to distract from the flavor (just my preference…I’m a heat/spice wimp). I also crush the rosemary to give more flavor and stop the feeling I have eaten a stick. heh A bay leaf also enhances the aroma of the broth. Potatos are great in this but they do tend to make things starchy.

    I agree on slow cooking this stew is awesome!

  24. John says

    As a side note: Guiness Stout makes the stew “stout” also. . . I’m getting regular Guiness next time to cut the bitterness. (and I floured the meat before I seared it)


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