Savory Guinness Beef Stew
Indulge in the rich flavors of our Savory Guinness Beef Stew, a delightful twist on a classic comfort food. This hearty dish combines tender chunks of beef chuck roast with an array of wholesome vegetables, all simmered to perfection in a robust Guinness stout broth. Ideal for cozy family dinners or gatherings with friends, this stew not only warms the heart but also fills the belly. The complex flavors from the stout and the fragrant herbs combine beautifully, creating a meal that is sure to impress. Serve it hot with a side of crusty bread or a dollop of creamy sour cream for an added touch of luxury. Enjoy making and sharing this delicious recipe that celebrates the spirit of traditional Irish cooking!
N/A
Servings
533
Calories
13
Ingredients
Ingredients
Boneless beef chuck roast
2 lbs (Cut into cubes)
Butter
2 tablespoons (For browning the beef)
Olive oil
2 tablespoons (For browning the beef and onions)
Onion
1 large (Peeled and cut into 12 wedges)
Unbleached all-purpose flour
2 tablespoons (For thickening)
Guinness stout
440 ml (For depth of flavor)
Beef or chicken broth
1 1/2 cups (For simmering)
Turnip
1 medium (Peeled and cut into large cubes)
Carrots
4 (Peeled and cut into chunks)
Potatoes
4 (Peeled and cut into large cubes)
Diced prune
1/2 cup (For sweetness)
Flat leaf parsley
1/2 cup (Chopped, optional for garnish)
Salt and pepper
To taste (For seasoning)
Instructions
1
Preheat your oven to 165 °C (325 °F), ensuring the rack is positioned in the middle.
2
In a large saucepan or Dutch oven, melt the butter and olive oil over medium-high heat. Once hot, add the beef cubes, season with salt and pepper, and brown them well on all sides. Once browned, transfer the meat to a plate and set aside.
3
In the same pot, add the onion wedges and sauté until they become translucent and slightly caramelized. If necessary, add a bit more olive oil to the pan.
4
Sprinkle the flour over the onions, stirring to create a roux, then carefully pour in the Guinness stout. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot as you stir.
5
Return the browned beef to the pot, then pour in the broth (either beef or chicken), followed by the turnips and carrots. Stir to combine and season with additional salt and pepper.
6
Cover the pot tightly and place it in the preheated oven to bake for 2 hours, allowing the flavors to meld beautifully.
7
After 2 hours, add the potatoes and diced prunes to the pot, stirring gently to incorporate them into the stew. Cover again and return to the oven for an additional hour or until the potatoes are tender and the beef is fork-tender.
8
Once cooked, remove from the oven, stir in chopped flat leaf parsley if desired, and adjust seasoning to taste. Serve hot with crusty bread or a dollop of sour cream, if you like.
Nutrition Information
23 g
Fat
33 g
Protein
5 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Guinness Beef Stew?
It is a hearty dish combining tender chunks of beef chuck roast with wholesome vegetables, simmered in a robust Guinness stout broth.
What cut of beef is best for this recipe?
The recipe calls for 2 lbs of boneless beef chuck roast cut into cubes.
What temperature should I preheat my oven to?
You should preheat your oven to 165 degrees Celsius or 325 degrees Fahrenheit.
How long does the stew need to cook in total?
The total oven cooking time is approximately 3 hours: 2 hours for the meat and root vegetables, plus 1 additional hour after adding potatoes and prunes.
What type of beer is used in this stew?
This recipe specifically uses 440 ml of Guinness stout for depth of flavor.
Can I use chicken broth instead of beef broth?
Yes, the recipe allows for either 1.5 cups of beef or chicken broth.
Which vegetables are included in the stew?
The stew features onion wedges, a medium turnip, four carrots, and four potatoes.
Why are prunes added to the recipe?
Diced prunes are added to provide a subtle sweetness that balances the rich, robust flavors of the stout.
What is the calorie count per serving?
Each serving contains approximately 533 calories.
How much protein is in this dish?
There are 33 grams of protein per serving.
Is there any fiber in the Guinness Beef Stew?
Yes, each serving provides 5 grams of fiber.
What fats are used for browning the beef?
The recipe uses a combination of 2 tablespoons of butter and 2 tablespoons of olive oil.
How do I thicken the stew?
The stew is thickened by sprinkling 2 tablespoons of unbleached all-purpose flour over the sautéed onions to create a roux before adding the liquids.
What is the recommended garnish?
You can stir in or top the stew with 1/2 cup of chopped flat leaf parsley.
What should I serve with this stew?
It is delicious served with crusty bread or a dollop of creamy sour cream.
How should the onions be prepared?
One large onion should be peeled and cut into 12 wedges.
When do I add the potatoes to the pot?
Potatoes should be added after the first 2 hours of baking in the oven.
How large should the vegetable pieces be?
The turnip and potatoes should be cut into large cubes, and the carrots should be cut into chunks.
What type of cookware is recommended?
A large saucepan or a Dutch oven with a tight-fitting lid is ideal for this recipe.
How do I brown the beef?
Season the beef cubes with salt and pepper, then brown them well on all sides in hot butter and oil over medium-high heat.
What if I don't have a Dutch oven?
You can use any oven-safe large pot as long as it has a tight-fitting lid to keep the moisture in.
Is this recipe considered traditional?
Yes, it is a twist on a classic comfort food that celebrates the spirit of traditional Irish cooking.
How many carrots are needed?
The recipe requires 4 carrots, peeled and cut into chunks.
Do I need to deglaze the pan?
Yes, when you add the Guinness, you should scrape up any browned bits from the bottom of the pot as you stir.
What is the fat content per serving?
There are 23 grams of fat per serving.
Can I omit the salt?
The recipe suggests salt and pepper to taste for seasoning, so you can adjust it to your preference.
How do I know when the beef is done?
The beef is ready when it is fork-tender after the full 3-hour cooking process.
Should the potatoes be peeled?
Yes, the instructions specify that the 4 potatoes should be peeled and cut into large cubes.
Can I make this on the stove?
While the recipe instructions are for the oven, it can be adapted for the stovetop by simmering on low heat for a similar duration.
What type of flour is best?
The recipe calls for unbleached all-purpose flour.