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Guinness™ Beef Stew

10 Ratings

6 Comments

Prep 30 min
Total 2 hr 0 min
Servings 6

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

Macheesmo

August 16, 2016

Ingredients

pounds chuck roast, cubed

tablespoons all-purpose flour

tablespoons olive oil

large carrots, chopped into 1-inch pieces

parsnips, chopped into 1-inch pieces

white onion, chopped

cloves garlic

pound new potatoes, halved

can (14.5 ounces) Muir Glen™ Fire Roasted Diced Tomatoes

bottles (11.2 ounces each) Guinness™ Extra Stout

cup Progresso™ beef-flavored broth

tablespoons brown sugar

tablespoon chili powder

3-4 sprigs fresh thyme

Salt and pepper

Sour cream, for garnish

Chopped scallions, for garnish

Steps

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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.

Expert 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

Nutrition Facts

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 32%
Saturated Fat 7g 35% Trans Fat 1/2g
Cholesterol: 80mg; 27%
Sodium: 370mg; 15%
Potassium: 950mg; 27%
Total Carbohydrate: 35g; 12%
Dietary Fiber 5g 20% Sugars 10g
Protein: 31g

% Daily Value*:

Vitamin A: 90%; 90%
Vitamin C: 15%; 15%
Calcium: 8%; 8%
Iron: 20%; 20%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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.

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

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.

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.

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

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.