Stovetop Beef Stew (with Guinness)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
6 servings
-
Calories
317 kcal
-
Course
Main Course
-
Cuisine
Irish
Stovetop Beef Stew (with Guinness)
Description
This stovetop beef stew starts by seasoning sirloin steak pieces and searing them in vegetable oil to develop a golden crust. Tomato paste is added to the pan and whisked with Guinness beer, which is brought to a boil and reduced by half to concentrate flavor. A mixture of beef and chicken stock combined with flour thickens the base. Root vegetables like carrots and potatoes, as well as pearl onions, are added and simmered until just tender.
The browned beef is returned to the pot with its juices, and peas are added last to retain their texture. The stew simmers briefly to cook the beef to medium doneness. A cornstarch slurry can be added if needed to thicken further. The result is a stew with deep, malty notes from the Guinness, balanced by the tomato and robust broth, and a variety of textures from tender meat to soft vegetables.
This stew pairs well with crusty bread or Irish soda bread to soak up the flavorful sauce, making it a filling and layered dish ideal for cooler days.
Ingredients
- 1.5 pound sirloin steak cut into chunks
- ½ teaspoons salt
- ½ teaspoons black pepper cracked
- 2 tablespoons vegetable oil
- 3 carrot cut into ¼ inch coins
- 1 pound potato peeled and cut into 1 inch chunks
- 12 ounces Guinness beer or other stout beer
- 3 tablespoons tomato paste
- 1 cup beef stock
- 2 cups chicken stock
- 2 tablespoons all-purpose flour
- 1 cup pearl onions
- 1 cup pea
OPTIONAL - IF NEEDED
- 1 tablespoon cornstarch
Instructions
- Season the beef with salt and pepper.
- Heat the oil in a large, deep skillet over medium-high heat.
- Brown the meat, turning often to brown all sides.
- Remove to a plate, and set aside.
- Add the tomato paste to the skillet and whisk in the Guinness.
- Crank the heat up to high, and continue whisking to scrape up all the brown bits from the pan.
- Boil, and allow to reduce by about half.
- Whisk together the broth and flour until the flour is dissolved.
- Add the mixture to the skillet, stirring constantly until it comes to a boil.
- Add the prepared carrots, potatoes, and onions, return to a boil, and then lower the heat to medium, cover, and simmer vigorously for about 10 minutes. Vegetables should be almost tender.
- Return the browned beef and any juices to the pan.
- Season with salt and pepper, then add the peas.
- Simmer until the meat is cooked to medium, about 2-3 minutes.
OPTIONAL - IF NEEDED TO THICKEN
- Remove some of the liquid and make a slurry with the cornstarch, and whisk back into the stew until boiling and thickened.
- Remove from heat and allow to cool slightly, and serve.
- Devour.
Notes
- Use tender sirloin rather than tougher stew meat to suit short cooking time.
- Green beans or frozen peas and corn can replace fresh peas if preferred.
- Serve with a crusty bread or traditional Irish Soda Bread to complement the stew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 69mg | 23% |
| Sodium | 787mg | 33% |
| Potassium | 1029mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 5400IU | 108% |
| Vitamin C | 27.7mg | 31% |
| Calcium | 81mg | 8% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
