Filed Under: 30 minutes or more, Beef, Dinner, Food, Potatoes, Vegetables

Beef and Guinness Irish Stew

Make this stew the night before a jam-packed evening so all you have to do is warm it up. Serve with crusty bread for a perfect meal on a cold day.

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January 27th, 2012

By Paula Bowman

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Tip: For those weeks when every evening is booked up, prep this meal in the morning. Complete steps 1 to 3, then pour stew into the slow cooker. Dinner will be ready when you walk through the door.
Servings
Serves 4-6
Prep Time
Prep time: 20 minutes. Prep to table time: 2 hours, mostly unattended.
Ingredients
  • 2 ½ lb stewing beef, cut into 2-inch cubes
  • ¼ cup all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp fresh cracked black pepper
  • ¼ cup olive oil
  • 1 cup diced (¼-inch thick) red onion
  • 4 carrots, peeled and chopped into 1-inch pieces
  • 2 red potatoes, cut into 1-inch pieces
  • 2 cloves garlic, sliced
  • 1 ½ cup beef stock
  • 1 ½ cup Guinness or other dark beer
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tsp thyme leaves, chopped
  • 3 tbsp chopped parsley for garnish, optional
    • Directions
  • 1.

    Preheat oven to 350°F.

  • 2.

    Place the beef in a large bowl and sprinkle with the flour, salt and pepper, turning to cover completely. Heat olive oil over medium-high heat in a large, heavy-bottomed pot or Dutch oven. Sear ¼ of the beef at a time being careful not to crowd the pan. Turn the beef cubes so they are uniformly brown on all sides; be sure to control heat so beef and drippings do not burn. Remove the first batch to a baking sheet; continue to cook remaining batches until all beef is seared and set aside.

  • 3.

    Turn the heat down to medium and add onion, carrots, potatoes and garlic to the same pot. Cook, stirring occasionally, until the onion begins to soften, about 2 minutes. Add the beef back to the pot along with the stock, Guinness, tomato paste, Worcestershire sauce and thyme, stirring to combine.

  • 4.

    Bring the pot to a boil and then cover the casserole pot and bake in the oven for 1 ¼ to 1 ½ hours until the beef is tender. Cool and refrigerate in pot overnight.

  • 5.

    The next evening, reheat, stir in parsley and serve in warm bowls.

    • Nutrients Per Serving
    436 calories, 17 g fat, 53 mg calcium, 684 mg sodium, 27 g carbohydrates, 3 g fibre, 40 g protein. Excellent source of vitamins A, B1, B2, B3, B6 and B12, magnesium, iron and zinc.
    Beef and Guinness Irish Stew
    Photography by Carlo Mendoza
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