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Guinness™ Beef Stew

Macheesmo Recipe by
(5 reviews)
Guinness™ Beef Stew
  • Prep Time 30 min
  • Total Time 2 hr 0 min
  • Servings 6
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Guinness™ Beef Stew

Rich, hearty Guinness™ beef stew, slow-simmered with classic root veggies.

Ingredients

2
pounds chuck roast, cubed
2
tablespoons all-purpose flour
2
tablespoons olive oil
2
large carrots, chopped into 1-inch pieces
2
parsnips, chopped into 1-inch pieces
1
white onion, chopped
2
cloves garlic
1
pound new potatoes, halved
1
can (14.5 ounces) Muir Glen™ Fire Roasted Diced Tomatoes
2
bottles (11.2 ounces each) Guinness™ Extra Stout
1
cup Progresso™ beef-flavored broth
2
tablespoons brown sugar
1
tablespoon chili powder
3-4 sprigs fresh thyme
Salt and pepper
Sour cream, for garnish
Chopped scallions, for garnish

Directions

  • 1 Cut chuck roast into 1-inch cubes and try to remove any large pieces of fat. Toss cubed beef in flour and season with a pinch of salt and pepper.
  • 2 Heat olive oil in a large sturdy pot over medium heat. Once the oil is shimmering, add the beef and cook for 6-8 minutes until seared on all sides.
  • 3 Add carrots, parsnips, onions, garlic and new potatoes to pan and stir all ingredients together. Let cook for a few minutes to combine flavors.
  • 4 Add tomatoes, Guinness™, beef broth, brown sugar and chili powder and bring to a slight simmer.
  • 5 Turn heat down to low and simmer, partially covered, for at least an hour (but up to 2 hours) until beef is very tender.
  • 6 Season with salt and pepper to taste and serve garnished with sour cream and scallions.
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See Step By Step

Step By Step  

Guinness™ Beef Stew

As prepared by Macheesmo,

A classic and simple beef stew simmered in Stout beer.

 

When I think of comfort food at its best, I think of a good beef stew. A good stew will take humble ingredients and make them better than their parts. The steps are easy, but it does need to simmer for a while to make the beef nice and tender. It’s not a recipe to rush!

Simmering the ingredients in Guinness™ adds a real complexity to the finished stew. It’ll have flavors of coffee and chocolate, but not in an overpowering way. It’s a guaranteed dinnertime winner, especially in colder months.

To start this stew, cube about two pounds of beef chuck roast and try to remove any large pieces of fat from the beef. Then toss the cubes in a little flour and season them with salt and pepper.

Guinness Beef Stew

Heat olive oil in a large pot over medium heat, and add the beef so it can brown.

 

Guinness Beef Stew

Once the beef has browned on all sides, add in the carrots, parsnips, onions, and garlic. I call it my root veggie mix! It’s always good in a stew like this.

 

Guinness Beef Stew

Finally, add the potatoes (halved), tomatoes, chili powder, brown sugar and all that beer!

 

Ideally the liquid in the stew should just barely cover all the ingredients. You’ll probably need to add a cup or two of beef stock to really cover everything. You could also use water—there are plenty of other flavors going on in this stew.

 

Guinness Beef Stew

Add a few sprigs of fresh thyme and bring this whole masterpiece to a simmer.

 

Guinness Beef Stew

Simmer the stew for at least an hour, but up to two hours, until the beef is really tender. Be sure to season the stew with plenty of salt and pepper.

 

When you’re ready to serve, top with sour cream and chopped fresh scallions.
See Recipe
Tips  

This can easily be made in a slow cooker by browning the beef in a skillet and then transferring the beef along with all other ingredients to a slow cooker. Cook on low for 6-8 hours.

Nutrition Information 
No nutrition information available for this recipe
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