Guinness Beef Stew
Thick, hearty, and oh so Irish. This dish has everything you love in a beef stew with a unique flavor brought out by the Guinness stout.
- 2 lbs of beef, cut into 1-inch cubes
- 2 cups of flour
- 4 tbsp (1/2 stick) of butter
- 1/4 cup of canola oil
- 4 medium-sized yellow onions, chopped
- 2 cups of beef stock
- 1 tall can (14.9 oz) of Guinness stout beer
- 5 carrots, peeled and cut into chunks
- 4 parsnips, peeled and cut into chunks
- 1 turnip, peeled and cut into chunks
- Salt and pepper to taste
- Pat the beef dry with paper towels.
- Season the beef with salt and pepper, then dredge in the flour.
- In a Dutch Oven or stockpot melt the butter with the oil on medium heat.
- Working in small batches, brown the meat on all sides in the oil/butter mixture for 5-6 minutes. Set aside.
- Place the onion into the remaining butter/oil/beef drippings and cook until soft.
- Return the beef to the pot with the onions.
- Add in the beef stock and Guinness beer. Stir.
- Turn your heat up to high and bring the pot to a boil, then reduce the heat to medium-low.
- Simmer the mixture for an hour until the beef is nearly tender.
- Add in the carrots, parsnips, and turnip.
- Continue to cook the stew until the vegetables are tender and the liquid has thickened.
Patting the beef dry with towels will ensure a nice browning, as opposed to a pot full of liquid with steamed beef.
If at the end of simmering the vegetables your liquid isn't thick enough, use some cornstarch (or flour) mixed in cold water to thicken.
Best way to serve the stew is with potatoes. Boiled or mashed is the traditional, but I used slightly-roasted ones in my serving. You could also try this stew with rice or pasta.
A heary slice of Irish Soda Bread is a wonderful addition to scoop up sauce.