Guinness Beef Stew

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Beef stew is a classic comfort food that so many of us grew up eating regularly, including me! This is am Irish inspired take on classic beef stew, with the addition of several root vegetables, Guinness (duh), caraway seeds and raisins. It sounds a bit weird but it was so flavorful and delicious. It’s easy to prep, and your crockpot does the majority of the work for you. Sounds good, right?

The root vegetables in the stew are carrots, parsnips and turnips. I’ve obviously had carrots before, but parsnips and turnips were new territory for me. I cut them up as stated in the recipe and threw them in the pot. In true beef stew fashion, everything ended up tasting like the broth (which in my mind, is a good thing) so I’m still not really sure what parsnips and turnips taste like!

The original recipe was from cooking light, so not surprisingly potatoes were not included (booooo). I don’t think beef stew is beef stew without potatoes, so I ended up cutting down the meat by 1/2 (it was still more than enough) and adding 4 cups of diced red potatoes. I’m glad I did! The potatoes absorb the liquid and become amazingly good. Add this one to your St. Patty’s Day line-up!

Guinness Beef Stew (makes 6-8 servings)

2 tablespoons canola oil
1/4 cup all-purpose flour
1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes (I bought pre-cut stew meat)
1 tsp salt
5 cups chopped onion (about 3 onions)
1 Tbs tomato paste
2 cups beef broth (low sodium if possible)
3/4 cup Guinness
1 Tbs raisins
1 tsp caraway seeds
1/2 tsp black pepper
1 1/2 cups (1/2-inch-thick) diagonal sliced carrots
1 1/2 cups (1/2-inch-thick) diagonal sliced parsnips
1 cup (1/2-inch) cubed peeled turnips
4 cups (1 inch) cubed red potatoes
2 Tbs finely chopped parsley, for garnish

Heat oil in a cast iron skillet over medium heat until shimmering. Pat beef dry and toss in flour. Add meat to the pan, sprinkle with salt and sear on all sides, about 5 minutes total. Remove beef from the pan and place in a crockpot. Without cleaning the pan, add onion and cook until softened, about 5 minutes. Turn off the heat and stir in tomato sauce. Add onions to the crockpot.

To the crockpot, add beef broth, Guinness, raisins, caraway seeds and black pepper. Cook on low for 8 hours, adding root vegetables after 6 hours.

Serve in bowls with a sprinkle of parsley.

Recipe from Cooking Light

Comments on “Guinness Beef Stew”

  1. Christine says:

    I’m looking for a beef stew recipe for this weekend. I was originally put off when you said it was from a cooking light book, but there doesn’t seem to be anything inherently light about it (since you added potatoes). It sounds delicious, and full of complex flavours. In other words, not my mom’s beef stew, which is a good thing. Thanks for sharing!

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