Savory Guinness Braised Beef Stew
This hearty Guinness Braised Beef Stew is a beloved family dish, perfect for warming up on chilly nights. The rich and robust flavors of Guinness meld beautifully with tender diced beef, aromatic vegetables, and silky gravy. This stew is slow-cooked to allow the flavors to develop and the meat to become melt-in-your-mouth tender. For those who prefer a sweeter touch, a splash of molasses can be added to balance the bitterness of the stout, making it a versatile dish enjoyed by all. Serve it with crusty bread or creamy mashed potatoes for the ultimate comfort meal.
4
Servings
300
Calories
12
Ingredients
Ingredients
Vegetable Oil
2 teaspoons (none)
Lean Rump Steak
450 g (diced)
Garlic Cloves
2 (crushed)
Onion
1 large (chopped)
Brown Sugar
4 teaspoons (none)
Carrots
2 (thickly sliced)
Bay Leaves
3 (none)
Water
375 ml (none)
Plain Flour
40 g (none)
Beef Bouillon Cubes
2 (none)
Guinness Stout
150 ml (none)
Pitted Prunes
100 g (none)
Instructions
1
Preheat your oven to 180°C (350°F).
2
In a large frying pan, heat the vegetable oil over medium-high heat. Add the diced beef and brown it on all sides. Once browned, transfer the beef to a large oven-proof casserole dish.
3
In the same frying pan, add the crushed garlic and chopped onion. Sauté until the onion is soft and translucent, about 5 minutes.
4
Stir in the brown sugar and continue to cook for a few more minutes until caramelized. Remove the mixture and add it to the casserole dish with the beef.
5
Add the thickly sliced carrots and bay leaves to the casserole dish, combining them with the meat and onion mixture.
6
Dissolve the beef bouillon cubes and plain flour in the water, then pour this mixture into the frying pan along with the Guinness. Heat over medium heat, stirring continuously until it comes to a boil and thickens slightly.
7
Pour the rich Guinness sauce over the beef and vegetables in the casserole dish, stirring gently to combine all ingredients evenly.
8
Cover the casserole dish with a lid or foil and place it in the preheated oven. Bake for 1 hour.
9
After 1 hour, add the pitted prunes to the casserole and continue to cook for an additional 30 minutes or until the beef is tender.
10
Serve hot, ideally accompanied by crusty bread or creamy mashed potatoes.
Nutrition Information
12 g
Fat
20 g
Carbs
28 g
Protein
2 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Guinness Braised Beef Stew?
It is a hearty, slow-cooked dish featuring lean beef, Guinness stout, aromatic vegetables, and a rich gravy.
What cut of beef is used in this recipe?
The recipe calls for 450g of lean rump steak, diced into pieces.
How much Guinness stout is required?
You will need 150 ml of Guinness stout for this stew.
What temperature should the oven be set to?
Preheat your oven to 180°C (350°F).
How many servings does this stew recipe provide?
This recipe makes 4 servings.
Why are prunes added to the beef stew?
Pitted prunes add a subtle sweetness and help balance the bitterness of the Guinness stout.
Can I substitute brown sugar with something else?
Yes, a splash of molasses can be added to provide a sweeter touch if preferred.
How long does the stew bake in the oven?
The total baking time is 1 hour and 30 minutes (1 hour initially, then 30 more minutes after adding prunes).
What is the calorie count per serving?
Each serving contains approximately 300 calories.
What should I serve with Guinness Braised Beef Stew?
It is best served with crusty bread or creamy mashed potatoes for a comfort meal.
How much protein is in one serving?
Each serving provides 28 grams of protein.
What aromatics are used in the base of the stew?
The recipe uses 2 crushed garlic cloves and 1 large chopped onion.
How do you thicken the stew gravy?
The gravy is thickened using 40g of plain flour dissolved in water and beef bouillon.
What type of oil is used for browning the meat?
2 teaspoons of vegetable oil are used to brown the beef.
How many carrots are included in the recipe?
The recipe requires 2 thickly sliced carrots.
When do I add the prunes to the dish?
Add the prunes after the stew has already baked for one hour.
Is the beef browned before baking?
Yes, the diced beef should be browned on all sides in a frying pan before transferring to the casserole dish.
How much fat is in a serving of this stew?
There are 12 grams of fat per serving.
What is the carbohydrate content per serving?
There are 20 grams of carbohydrates per serving.
How many beef bouillon cubes are needed?
The recipe calls for 2 beef bouillon cubes.
Are there any herbs used for flavoring?
Yes, 3 bay leaves are added to the casserole dish for aromatic flavor.
How much water is used for the sauce?
The recipe uses 375 ml of water.
How long should I sauté the onions and garlic?
Sauté them for about 5 minutes until the onion is soft and translucent.
Do I need to cover the stew while it bakes?
Yes, cover the casserole dish with a lid or foil before placing it in the oven.
How much fiber is in each serving?
Each serving contains 2 grams of fiber.
What is the preparation method for the carrots?
The carrots should be thickly sliced.
What makes this a 'slow-cooked' style dish?
The extended baking time allows the flavors to develop and the meat to become tender.
Is the brown sugar caramelized?
Yes, the sugar is stirred into the onion mixture and cooked for a few minutes until caramelized.
What type of cooking vessel is recommended?
A large oven-proof casserole dish is recommended for baking.
What is the weight of prunes used?
The recipe uses 100g of pitted prunes.