Thursday, October 6, 2011

Guiness Beef Stew

I have always wanted to make this recipe but just never got around to doing it. Luckily I had a somewhat lazy Sunday and was able to get the task done. Ran to a couple stores to get the ingredients and then to the liquor store for the Guinness. Now I do like many different types of beers dark and light and I have had Guinness before but it is not something I want to drink a 6 pack of. I was off to the liquor store in my neighborhood which has the option to buy 6 packs and you can mix and match so I wouldn't have to buy 6 Guinness so I  pulled up... Shoot liquor stores in Minnesota are closed on Sunday!! So, luckily North Dakota is just a hop over and was able to go there but had to buy a 6 pack? Oh well looks like I will be drinking some dark dark beer. Anyways I was able to get home and start on the delicious meal. It actually has very few ingredients but is a little time consuming to cut up the vegetables but here it goes! Oh and make sure you have plenty of time because it takes about 3 hours but the good thing is you can do things between.

 See Not very many Ingredients!!

 Guinness Beef Stew 
 Yields: 8 Servings ( About 1 cup)


  • 3 tablespoons canola oil, divided
  • 1/4 cup all-purpose flour
  • 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
  • 1 teaspoon salt, divided
  • 5 cups chopped onion (about 3 onions) or more if you really LOVE onions like me
  • 1 tablespoon tomato paste
  • 4 cups fat-free, lower-sodium beef broth
  • (11.2-ounce) bottle Guinness Stout
  • 1 tablespoon raisins ( didn't have so didn't put in)
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon black pepper
  • 1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
  • 1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
  • 1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
  • 2 tablespoons finely chopped fresh flat-leaf parsley


  • 1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef.
  • 2. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.
 Next time I might Substitute Potato for the Parsnips not really a big fan myself
Yummy Yummy Great Healthy Comfort food 

You can see all the delicious chunks of vegetables and meat

I also used this recipe to portion out the leftovers and freeze for a later date.

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