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Guinness Beef Stew with Winter Roots
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Dutch oven
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, sliced into rounds
  • 2 parsnips, sliced into rounds
  • 3 medium potatoes, cut into 1-inch cubes
  • 3 cloves garlic, minced
  • 1 bottle (12 oz) Guinness stout
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour

Instructions
 

  • Pat the beef dry and season with salt and pepper. Heat the olive oil in a large pot over medium-high heat, then brown the beef in batches until all sides are seared. Remove the beef and set aside.
  • Lower the heat to medium and add the onion to the pot. Cook for 3 minutes until it softens, then stir in the garlic for 30 seconds.
  • Add the carrots, parsnips, and potatoes. Cook for 2 minutes while stirring.
  • Sprinkle the flour over the vegetables and stir for 1 minute to coat everything. Pour in the Guinness and scrape the bottom of the pot to loosen any browned bits.
  • Stir in the beef broth, tomato paste, thyme, and bay leaves. Return the beef to the pot and bring the mixture to a simmer.
  • Cover the pot, reduce heat to low, and cook for 1 hour and 45 minutes until the beef is tender and the vegetables are soft. Remove the bay leaves before serving.

Notes

If the stew thickens too much while simmering, add a splash of extra broth. The parsnips add natural sweetness that balances the stout, so taste before adding more salt at the end. Leftovers reheat well on the stove with a little water stirred in to loosen the texture.
Course: Main Course
Cuisine: Irish
Equipment: Dutch oven, Cutting board, Knife