Guinness Stew

A dark, rich stew with so much flavor. Good for the tummy and warms the soul.

Photo by Cathie S.

PREP TIME

--

minutes

TOTAL TIME

180

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

180

minutes

SERVINGS

--

servings

Ingredients

  • 3

    Tbls vegetable oil

  • 3

    lbs boneless beef chuck, cut into 1 inch pieces

  • 2

    medium onions, chopped

  • 2

    stalks of celery, chopped

  • 3

    Tbls all purpose flour

  • 1

    Tbl garlic, minced

  • 1

    Tbl tomato paste

  • 2

    tsp fresh thyme, chopped

  • 1 1/2

    tsp salt

  • 1/2

    tsp black pepper

  • 1

    bottle (about 11 oz) Guinness drought

  • 1

    C reduced-sodium beef broth

  • 3

    carrots, peeled and cut into 1 inch pieces

  • 4

    small turnips, (3/4 lb) peeled and cut into 1 inch pieces

  • 4

    medium Yukon old potatoes, (1 lb), peeled and cut into 1 inch pieces

  • 1/4

    C fresh parsley, chopped fine

Directions

Preheat oven to 350 degrees Heat 2 Tbls oil in a Dutch oven over medium-high heat. Add beef in two batches; cook about 10 minutes per batch or until browned on all sides. Remove beef to large plate, set aside. Add remaining 1 tablespoon oil to dutch oven; heat over medium heat. Add onions and celery; cook about 10 minutes or until onions are softened and translucent. Add flour, garlic tomato paste, thyme, salt and pepper; cook and stir one minute. Add Guinness; use wooden spoon to scrape up browned bits from bottom of pan. Return beef to the pan; stir in broth. Cove and bake in oven 1 hour. Stir in carrots, turnips and potatoes; cover and bake about 1 hour 20 minutes or until beef and vegetables are tender. Stir in parsley.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: