Hearty Guinness Beef Stew with Potatoes and Beets
Equipment
- Large Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 12 ounces Guinness stout
- 4 cups beef broth
- 3 medium potatoes, peeled and cubed
- 2 medium beets, peeled and cubed
- 2 carrots, sliced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Chopped fresh parsley for serving
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, working in batches if needed to avoid crowding.
- Lower the heat to medium and add the onion. Cook until the onion softens, then stir in the garlic and cook for one minute more.
- Pour in the Guinness stout and scrape the bottom of the pot to release any browned bits. Stir in the tomato paste and thyme.
- Add the beef broth, salt, and pepper. Bring the mixture to a simmer, then cover and cook for 45 minutes.
- Stir in the potatoes, beets, and carrots. Continue simmering uncovered for 30 to 40 minutes until the vegetables are tender and the beef is soft.
- Taste and adjust seasoning if needed. Ladle into bowls and top with chopped parsley before serving.
Notes
Simmer the stew a little longer if you want the beets to break down more and thicken the broth naturally. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Skip the carrots if you want a stronger beet flavor to come through.
Course: Soup
Cuisine: Irish
Equipment: Large Dutch oven, Sharp knife, Cutting board, Wooden spoon
Cuisine: Irish
Equipment: Large Dutch oven, Sharp knife, Cutting board, Wooden spoon