Beef & Guinness Stew

With St. Patrick’s Day right around the corner, use some dark Guinness beer in a unique and flavorful way! This recipe take quite a long time on the stove, but the results are worth it! Tender, fall apart meat with great flavors.


3 Tbsp canola oil, divided
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1/2 tsp salt
5 cups chopped onion
1 tablespoon tomato paste
4 cups low-sodium beef broth
1 (11.2-ounce) bottle Guinness Stout
1 Tbsp raisins (optional)
1 tsp caraway seeds
1/2 tsp black pepper
1 1/2 cups (1/2-inch-thick) diagonally-sliced carrot
1 1/2 cups (1/2-inch-thick) diagonally-sliced parsnip
1 cup (1/2-inch) cubed peeled turnip
2 Tbsp finely chopped fresh flat-leaf parsley

1. Place flour in a shallow dish. Sprinkle beef with 1/2 tsp salt and dredge in the flour.
2. Heat 1 1/2 Tbsp oil in a large pot over medium-high heat. Add half of beef to pan and cook 5 minutes, turning to brown on all sides. Remove beef from pan and repeat with remaining oil and beef.
3. Add onion to pan. Cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste and cook an additional minute. Stir in broth and beef, scraping pan to loosen browned bits.
4. Return beef to pan. Stir in raisins, caraway seeds, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 hour – stirring occasionally.
5. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally.
6. Add carrots, parsnips, and turnips. Cover, reduce heat to low, and simmer 30 minutes – stirring occasionally. Uncover, bring to a boil, and cook 10 minutes or until vegetables are tender. Sprinkle with parsley and serve.

Yield: 8 servings (365 calories, 19.4 g total fat, 5.7 g saturated fat, 25.3 g protein, 18.8 g carbohydrate, 3.6 g fiber, 62 mg cholesterol)

Adapted from Cooking Light, March 2010


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Filed under Nourish the Body

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