Hearty Guinness Beef Stew with Root Vegetables
Warm up with this rich and flavorful Hearty Guinness Beef Stew, a comforting classic perfect for chilly evenings. Infused with the robust flavors of Guinness stout and complemented by tender cuts of beef and hearty root vegetables, this stew is a celebration of Irish culinary tradition. Slow-cooked to perfection, the savory broth is enhanced with aromatic herbs and spices, creating a dish that is not only deeply satisfying but also ideal for sharing with family and friends. This stew can easily be prepared in advance, making it a convenient option for gatherings and busy weeknights alike.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Olive oil
1/4 cup (for sautéing)
Beef (diced)
1 1/4 lbs (cut into 1-inch cubes)
Garlic cloves
6 large (minced)
Beef stock
6 cups (low-sodium preferred)
Guinness stout
1 cup (at room temperature)
Red wine
1 cup (dry red wine)
Tomato paste
2 tablespoons (for flavor)
Sugar
1 tablespoon (to balance acidity)
Worcestershire sauce
1 tablespoon (for depth of flavor)
Bay leaves
2 (for seasoning)
Butter
2 tablespoons (for sautéing vegetables)
Potatoes
3 lbs (peeled, cut into 1/2-inch pieces)
Onion
1 large (chopped)
Carrots
2 cups (sliced)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Instructions
1
In a large, heavy pot, heat the olive oil over medium-high heat. Add the diced beef in batches, ensuring not to crowd the pot, and sauté until browned on all sides, about 5 minutes.
2
Stir in the minced garlic and sauté for an additional minute until fragrant.
3
Pour in the beef stock, Guinness stout, and red wine. Stir in the tomato paste, sugar, Worcestershire sauce, and add the bay leaves. Mix well to combine.
4
Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it simmer for 1 hour, stirring occasionally to prevent sticking.
5
While the stew simmers, melt the butter in another large pot over medium heat. Add the peeled and diced potatoes, chopped onion, and carrot slices. Sauté the vegetables until golden and slightly caramelized, about 20 minutes. Set aside once done.
6
After 1 hour of simmering, add the sautéed vegetables to the beef stew. Stir gently and let it simmer uncovered for an additional 40 minutes, or until the beef and vegetables are very tender.
7
Taste and adjust seasoning with salt and pepper as desired. Discard the bay leaves, then tilt the pot to spoon off excess fat from the surface.
8
Transfer the stew to a warm serving bowl or individual bowls. Enjoy with crusty bread or a side salad. This stew can be prepared up to 2 days in advance—cool it slightly, refrigerate uncovered until fully chilled, then cover and store in the fridge. When ready to serve, bring back to a simmer.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Guinness Beef Stew with Root Vegetables?
It is a rich and flavorful classic dish that features tender beef, hearty root vegetables, and a savory broth infused with Guinness stout.
What cut of beef is used in this stew?
The recipe calls for 1 1/4 lbs of beef diced into 1-inch cubes.
How much Guinness stout is required?
The recipe uses 1 cup of Guinness stout, and it is recommended to have it at room temperature.
Is there wine in this beef stew?
Yes, the recipe includes 1 cup of dry red wine to add depth to the flavor.
What vegetables are included in the recipe?
The stew contains 3 lbs of potatoes, 1 large onion, and 2 cups of sliced carrots.
How many garlic cloves should I use?
The recipe requires 6 large minced garlic cloves.
How much beef stock is needed for the broth?
You will need 6 cups of beef stock, with low-sodium preferred.
Why is sugar added to the stew?
One tablespoon of sugar is added to help balance the acidity of the tomato paste and red wine.
What role does Worcestershire sauce play?
It is used to provide an extra layer of depth and savory flavor to the stew.
How long should I brown the beef?
The beef should be sautéed in batches for about 5 minutes until browned on all sides.
How long does the stew simmer initially?
After adding the liquids and seasonings, the stew should simmer covered for 1 hour.
Why are the root vegetables sautéed separately?
Sautéing the potatoes, onions, and carrots in butter for 20 minutes allows them to become golden and slightly caramelized before being added to the stew.
How long do the vegetables cook once added to the stew?
Once added, the stew simmers uncovered for an additional 40 minutes until everything is tender.
Can I make this stew in advance?
Yes, it can be prepared up to 2 days in advance and stored in the refrigerator.
How should I store leftovers?
Cool the stew slightly, refrigerate uncovered until fully chilled, then cover and store in the fridge.
What is the best way to reheat the stew?
When ready to serve, simply bring the stew back to a simmer on the stovetop.
How do I remove excess fat from the stew?
You can tilt the pot and use a spoon to skim off any excess fat from the surface before serving.
What type of potatoes are used?
The recipe specifies 3 lbs of potatoes, peeled and cut into 1/2-inch pieces.
Are the bay leaves left in the stew?
No, you should discard the two bay leaves before transferring the stew to serving bowls.
What kind of pot is recommended?
A large, heavy pot is recommended for heating the oil and cooking the stew.
How much olive oil is needed?
The recipe calls for 1/4 cup of olive oil for sautéing the beef.
How much butter is used?
Two tablespoons of butter are used to sauté the root vegetables.
Is the stew simmered covered or uncovered?
It is simmered covered for the first hour and uncovered for the final 40 minutes.
What serving suggestions are recommended?
The stew is best enjoyed with crusty bread or a side salad.
How much tomato paste is in the recipe?
The recipe includes 2 tablespoons of tomato paste for flavor.
Can I adjust the seasoning?
Yes, you should taste and adjust the seasoning with salt and pepper as desired at the end of cooking.
What type of onion should I use?
The recipe calls for 1 large onion, chopped.
How many carrots are needed?
You will need 2 cups of sliced carrots.
Does the recipe use dried or fresh herbs?
It uses bay leaves and aromatic seasonings like Worcestershire sauce and garlic.
Is the beef sautéed all at once?
No, the beef should be added in batches to ensure the pot is not crowded and the meat browns properly.