Guinness Beef Stew
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
1 hr 45 mins
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Servings
6 people
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Calories
743 kcal
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Course
Main Course
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Cuisine
Irish
Guinness Beef Stew
Description
The recipe starts with sautéing onions in olive oil for sweetness, then flour-dusted beef chunks are browned separately to develop a deep crust, ensuring robust flavor. The pot is deglazed with Guinness stout, which reduces to concentrate malty, slightly bitter notes. Returning the beef and onions to the pot with tomato paste, Worcestershire sauce, beef broth, bay leaf, and fresh thyme and rosemary provides a complex flavor foundation. The stew simmers covered for 90 minutes to tenderize the beef.
After initial simmering, the root vegetables—potatoes, carrots, and turnips—are added for further cooking uncovered, allowing the broth to thicken and vegetables to soften. Peas and Dijon mustard are stirred in during the last 10 minutes to add brightness and slight tang. The stew is seasoned to taste before serving, offering a comforting, hearty dish with Malt-rich flavors from the Guinness and fresh herbs enhancing the savory meat and vegetables.
Ingredients
- 5 Tablespoons olive oil divided
- 1 onion chopped, (about 2 cups, large
- 1 Tablespoon thyme chopped, fresh
- 1 Tablespoon rosemary chopped, fresh
- 2 1/2 lbs. beef cut into 1 inch cubes
- 1/4 cup flour
- 2 cups Guinness Stout
- 1 Tablespoons tomato paste
- 1 Tablespoon Worcestershire sauce
- 2 cups beef broth
- 1 bay leaf
- 2 cups potato cubed or halved, about 12 ounces, Yukon gold variety
- 2 cups carrot cut in 1" pieces, about 12 ounces
- 1 turnip peeled cut into 1" pieces
- 1/2 cup peas frozen
- 1 Tablespoon Dijon mustard whole-grain
- parsley fresh chopped
Instructions
- Heat 3 tablespoons of olive oil in a large Dutch oven over a medium-high heat. Add chopped onion and saute for 5 minutes or until translucent. Remove onions from pan. Season beef chunks with salt and pepper and toss with flour.
- Heat an 2 additional tablespoons of olive oil to Dutch oven. Working in batches, brown beef 6-7 pieces at a time. Do not crowd the beef or it won't brown. Transfer browned beef to a separate dish with the onions.
- Add beer to pot and bring to a boil, scraping or "deglazing" the pan to loosen all the browned bits of flour.
- Simmer until the beer is reduced by about 1/2, about 5 minutes.
- Add onions, browned beef, tomato paste, broth, worcestershire sauce and bay leaf; and simmer, covered for 1 hour and 30 minutes, stirring occasionally.
- Uncover and stir in potatoes, turnips and carrots.
- Simmer uncovered, for another 1 hour, or until meat and vegetables are tender.
- Stir in mustard and peas the last 10 minutes of cooking
- Season to taste with salt and pepper.
- Sprinkle with fresh chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 743 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 743kcal | 37% |
| Carbohydrates | 30g | 10% |
| Protein | 37g | 74% |
| Fat | 50g | 77% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 2g | 100% |
| Cholesterol | 134mg | 45% |
| Sodium | 559mg | 23% |
| Potassium | 1186mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 7333IU | 147% |
| Vitamin C | 31mg | 34% |
| Calcium | 88mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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