I’ve been wanting to try a new stew recipe for some time as my old recipe was very outdated. One of the ingredients was wine which gave it a rather strong flavor and the recipe was too similar to my Beef Bourguignon. Well I did when I ran across this recipe in Cook’s Country Test Kitchen and instead of wine they used Guinness Draught.
Guinness Beef Stew, Updated
- 3-4 lb. boneless chuck-eye roast, trimmed and cut into 1-1/2 inch pieces
- flour to coat the beef pieces
- salt and pepper to taste
- 3 tbsp. vegetable oil (or use bacon grease – set the bacon aside)
- 2 large onions, chopped fine
- 1-2 tbsp. tomato paste
- 2-3 garlic cloves, minced
- 1/4 cup flour
- 3 cups low sodium chicken broth (maybe more)
- 1-1/4 cup Guinness Draught, divided – do not use extra stout
- 1-1/2 tbsp. dark brown sugar, packed
- 1-1/2 tsp. fresh thyme leaves (dried is fine but use 3/4 tsp.)
- 1-2 tsp. soy sauce (I only used 1 but 2 tsp. would have been better)
- 1-1/2 lbs. Yukon Gold potatoes, unpeeled and cut into 1-inch pieces
- 1 lb. carrots, cut into 1-1/2-inch pieces at an angle, unpeeled as they will be absorbed by the sauce, meat and other veggies – just give them a good scrub
- celery, cut into pieces at an angle(optional – I added)
- fresh parsley, minced
- dumpling noodles (optional)
Preheat oven to 325°F. Coat beef in flour seasoned with salt and pepper. Heat oil (or fry some bacon and use that grease) in a large Dutch oven over medium-high heat and brown the beef, probably in two batches so as not to crowd the meat; set aside. Cook the onions in oil or bacon grease for about 10 minutes or so.
Add tomato paste and garlic and cook for about 2 minutes. Stir in flour and cook for 1 minute. Whisk in the broth, 3/4 cup Guinness, sugar, thyme and soy sauce. Bring to a simmer and cook until slightly thickened, about 5 minutes. Add the beef cubes and stir well. Cook, uncovered, for 2 hours, stirring halfway through cooking.
Increase the oven temperature to 350 degrees and add the potatoes and carrots and cook, covered for about an hour. Add celery (optional) and cook for another hour. Once the veggies are done add minced parsley and 1/2 cup Guinness. Check for seasonings and serve over dumpling noodles, rice or just by itself.
I think it tastes better the next day!
Serves 6-8
http://cookingwithauntjuju.com/2015/11/24/guinness-beef-stew/
Hearty and will warm you right up! Have a great weekend.
Thanks Cheryl – hope you had a nice weekend.
Hello Judi, yes we did-Thank you! Have any snow?
Yes, about 6 inches!!!
Oh my, Suzanne told me NYC is expecting some flurries today too?!
Love the idea of using beer instead of wine. I’ll definitely be giving this a try! Happy FF!
Personally, I like the flavor of beer better so my new recipe for stew is this one. It’s very good and I hope you try it.
This stew looks perfect for this time of year! I have not tried Guinness in stew, though I have tried it in chili. Sounds delicious, and a great excuse to buy some Guinness. 🙂
I made this last November and really loved it – the beer gives it some great flavor. I will have to try adding it to my stew recipes.
Oh just up my alley for a cold night Judi. Love Guinness stew, you’ve reminded me to do just that this next week as I have some Guinness waiting to be used and I know my husband will thank me, beef stew has got to be his favorite, and Guinness is his fav drink too. Great recipe. Enjoy your weekend.
Thanks Loretta – draught is better to use than extra stout. I have used extra stout in cupcakes and they were delicious. Apparently there is a difference in the bitterness between the two beers when they are cooked.
This stew looks so comforting and the meat so tender. The perfect antidote for the winter season Judi! 🙂
I highly recommend it Linda – it has replaced my old stew recipe 🙂
Oooh how perfect for the cold, snowy weather we are ‘enjoying’ 😀 Looks so very comforting! Happy FF and happy weekend 😀
We are certainly getting our share of winter this week – it has finally arrived in Michigan with a roar! The stew is delicious with a great sauce 🙂
Aunt Juju, what a comforting dish you have here. It sounds so delicious, too. I don’t cook beef stew a lot because I hate the cooking time. But you showed me now that everything delicious is worth the wait. 😀 Happy FF101, Aunt Juju, and I hope you are enjoying the party. xx
Late to reply as a nephew had a medical emergency and is in ICU since Sat. Staph infection related to back surgery. When the weather is cold and snowy is a perfect time to stay inside and make stew or chili or soup! Happy Fiesta Friday 🙂
So sorry to hear that. I wish fast recovery for the nephew.
I couldn’t agree with you more about the cold days and stew. 🙂
What a perfect recipe for this snowy day we are having today!
Thanks – old man winter has struck my neck of the woods for sure 🙂
What did you think of this stew Judi? We love Guiness and the creaminess of it. I’m sure it made a delicious stew!
It helps to make a great sauce – first caramelizing the onions and all the goodies that go in it. It will be a favorite and I am not even going to include my 30 year old recipe. I like the beer instead of wine 🙂
I am sure you are right about the onions. That would deliver an amazing layer of flavor. I’ve made the wine version, and am going Guiness next time!
I’ve used Guinness once, and you’ve reminded me to make a beef stew with Guinness again. I remember my husband loved it! Looks so comforting
I’ve used it a couple of times now – in cupcakes that were so tasty! Stew is always good to have during the colder months of the year.
I absolutely love a good stew, and especially a stout one like this! I can’t wait to make one again … personally I’d use any type of stout, not sure why not the ‘extra’ one! As far as I know it’s just given an extra kick by using a different type of gas which allows you to serve it colder?
Why you ask – extra stout is more bitter when it is used in cooking. Draught is not as bitter – makes sense to me! I guess if you drink it, which I don’t, maybe there is not much of a difference.
Ooops. You saw through me rightaway …
Wow this really sounds hearty and delicious! Love the flavors!
Thanks Lynn – it’s a great recipe!
Yes I can imagine! It sounds so yummy
Looks great Judi, love using guiness when I cook, and this beef stew is definitely something I would love to eat.
Guinness really adds some great flavor – the caramelized onions helped too!
Mmm, Judi! Beef and beer, nothing better! “D
I will second that 🙂
This stew looks so comforting Aunt Juju…. Apt for the weather…
I love to serve it over dumplings (yolkless) for a heartier meal.
Guinness makes for the best stew! Thanks for bringing this to fiesta friday 101
I would have to agree with you Mr. Fitz – better than wine for sure!
100%!!! Try an ale also .. Never a lager!
Stew looks so comfy for this cold weather. Lovely clicks.
Thanks – stew always tastes good especially during the cold winter months.