Beefy, Beer-y Beef and Guinness Stew

Beefy, Beer-y Beef and Guinness Stew

Beef and Guinness Stew

A rich, Irish-style stew with the unmistakable flavor of Guinness.

Total Time 3 hours 20 minutes
Servings 8 servings
Author Judit Lipoczi

Ingredients

  • 3 tbsp canola oil
  • 1/4 cup flour all-purpose
  • 2 lb boneless chuck roast timmed and cut into 1-inch cubes
  • 1 tsp salt
  • 5 cups onion chopped
  • 1 tbsp tomato sauce
  • 4 cups fat-free, lower-sodium beef broth
  • 1 bottle Guiness Stout
  • 1 tbsp raisins
  • 1 tsp caraway seeds
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 cups diagonal slices parsnip
  • 1 cup turnip cubed, peeled
  • 2 tbsp fresh flat-leaf parsley finely chopped

Instructions

  1. Heat 1 1/2 tablespoons of oil in a Dutch oven on medium-high. Flour the bottom of a shallow dish. Sprinkle the beef with 1/2 teaspoon salt, and dredge it in flour. Then add half of the beef to the pan, and cook for about 5 minutes, turning it over to brown on all sides. Take the beef out of the pan with a slotted spoon. Repeat this procedure with the remaining 1 1/2 tablespoons oil and beef.

  2. Add the onion to the pan, and cook until tender, about 5 minutes, while stirring occasionally. Stir in tomato paste and cook for 1 minute, stirring frequently. Stir in broth and beer, scraping the pan to loosen any browned bits. Put the meat back in the pan. Stir in the remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper, and bring the whole thing to a boil. Cover, reduce the heat, and let it simmer 1 hour, stirring occasionally. Uncover and bring it to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, turn the heat down to low, and resume simmering for 30 minutes, stirring occasionally. Uncover and bring it back to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.

 

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