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Cozy Guinness Beef Stew with Root Veggies

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A rich and hearty beef stew made with Guinness stout and root vegetables, perfect for cold weather comfort. The beef is melt-in-your-mouth tender, and the broth is velvety and deeply flavorful.

Ingredients

  • Beef chuck, 2 lbs (900g), cut into 1.5-inch cubes
  • Guinness Draught, 1 can (14.9 oz / 440ml)
  • Carrots, 3 large (about 300g), peeled and cut into 1-inch chunks
  • Parsnips, 2 large (about 200g), peeled and cut into 1-inch chunks
  • Yellow onion, 1 large (about 200g), diced
  • Celery, 2 stalks (about 80g), diced
  • Garlic, 4 cloves, minced
  • Tomato paste, 2 tablespoons (30g)
  • Beef broth, 3 cups (710ml)
  • All-purpose flour, 3 tablespoons (24g)
  • Olive oil, 2 tablespoons (30ml)
  • Fresh thyme, 4 sprigs
  • Bay leaves, 2
  • Salt and black pepper, to taste
  • Potatoes, 2 medium (about 400g), peeled and cut into 1.5-inch chunks

Instructions

  1. Preheat your oven to 325°F (160°C). Position the rack in the lower third of the oven.
  2. Pat the beef cubes dry with paper towels. Season generously with salt and pepper on all sides.
  3. Place the flour in a shallow bowl or dish. Dredge the beef cubes in the flour, shaking off any excess. Set aside on a plate.
  4. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. Add half the beef cubes in a single layer and sear for 3-4 minutes per side until deeply browned. Transfer to a plate. Repeat with the remaining oil and beef.
  5. Reduce the heat to medium. Add the diced onion, celery, and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until the onions are translucent and starting to soften.
  6. Add the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the paste darkens slightly and becomes fragrant.
  7. Pour in the Guinness. Use your wooden spoon to scrape the bottom of the pot thoroughly. Let the beer come to a boil, then reduce the heat to a simmer. Cook for 5 minutes.
  8. Return the browned beef to the pot, along with any accumulated juices. Add the beef broth, thyme sprigs, and bay leaves. Stir gently. The liquid should just barely cover the beef.
  9. Bring the stew to a gentle simmer on the stovetop. Cover the pot with the lid and transfer it to the preheated oven. Cook for 1 hour and 30 minutes.
  10. After 1 hour and 30 minutes, carefully remove the pot from the oven. Add the carrots, parsnips, and potatoes. Stir gently to submerge the vegetables. Return the covered pot to the oven for another 45 minutes to 1 hour.
  11. Test for doneness: the beef should be fork-tender and the vegetables soft but not mushy. If needed, return to the oven for another 15-20 minutes.
  12. Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper.
  13. Let the stew rest for 10-15 minutes before serving.

Notes

For a gluten-free version, use a 1-to-1 gluten-free flour blend or cornstarch (mix 2 tablespoons with 2 tablespoons cold water and stir in at the end). For a lower-carb version, replace potatoes with additional parsnips or turnips. The stew is even better the next day; make it ahead and reheat gently.

Nutrition

Keywords: Guinness beef stew, Irish stew, beef stew with stout, root vegetable stew, comfort food, winter stew

Find it online: https://cookluma.com/cozy-guinness-beef-stew-with-root-veggies/