Beef and Guinness Stew | CTB

Beef & Guinness Stew | Beef, carrots, turnips, and parsnip simmered to perfection in an onion and beer sauce that is out of this world

This stew is my salute to St. Patrick’s Day and one of my favorite beers; and my farewell winter dish.  Dear winter, I longed for you in the deepest part of Summer, but it’s over now and I know only have eyes for sunshine and pool days.  It happens. I’ll be back… until then this hearty, wintry, soul & bone warming dish is swoon & spoon worthy!

Beef & Guinness Stew | Beef, carrots, turnips, and parsnip simmered to perfection in an onion and beer sauce that is out of this world

I’d honestly make it on a hot day; it is truly that good!! The beef is perfectly fork tender, the veggies have the perfect amount of bite, and the gravy is a cross between regular Plain Jane stew & French Onion Soup – aka perfect.  Keep in mind this is a slow Sunday kinda supper.  It spends three long rotations cooking away on the stove, but it is worth every single second of hands-on labor and cook time!

Beef & Guinness Stew | Beef, carrots, turnips, and parsnip simmered to perfection in an onion and beer sauce that is out of this world

So cheers to the Irish who make one of my favorite beers and to my new project, which has me making fabulous recipes like this!  It will definitely be a repeat for years to come!

Beef & Guinness Stew | Beef, carrots, turnips, and parsnip simmered to perfection in an onion and beer sauce that is out of this world

BEEF & GUINNESS STEW
   makes 8 (1 cup) servings

  • 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)
  • 1 Tablespoon tomato paste
  • 2 cloves garlic, minced – optional
  • 4 cups (32 ounces) beef broth
  • 1 (11.2-ounce) bottle Guinness Stout
  • 2 Tablespoon raisins
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon black pepper
  • 1 1/2 cups (1/2-inch thick) slices carrot (about 8-ounces)
  • 1 1/2 cups (1/2-inch thick) slices parsnip (about 8-ounces)
  • 1 cup (1/2-inch thick) cubed turnip (about 8-ounces)
  • 2 Tablespoons finely chopped fresh flat-leaf parsley, for serving

Directions: 

Beef & Guinness Stew | Beef, carrots, turnips, and parsnip simmered to perfection in an onion and beer sauce that is out of this world

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.

Beef & Guinness Stew | Beef, carrots, turnips, and parsnip simmered to perfection in an onion and beer sauce that is out of this world

Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste and garlic; 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.

Beef & Guinness Stew | Beef, carrots, turnips, and parsnip simmered to perfection in an onion and beer sauce that is out of this world

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.

Beef & Guinness Stew | Beef, carrots, turnips, and parsnip simmered to perfection in an onion and beer sauce that is out of this world

Sprinkle with parsley. Serve, preferably with this fabulous bread: Raisin-Walnut Rye Bread, which really compliments the rich and savory flavors of the stew.  Also, if you dread, loathe, shudder even at the thought of Guinness – don’t write this recipe off!!! It makes a deeply flavorful sauce that even Guinness nay-sayers will love. {my husband being a personal testament to this!}

Raisin-Walnut Rye Bread | Cook the Book

And cheers to you, for whom I have a lovely Irish wish:

Wishing you a rainbow
For sunlight after showers—
Miles and miles of Irish smiles
For golden happy hours—
Shamrocks at your doorway
For luck and laughter too,
And a host of friends that never ends
Each day your whole life through!

Serve those friends this stew and they’ll be yours forever.

True story,

ApronClad

CTB Project Edition No. 2 – Page 390 of Cooking Light – The New Way to Cook Light

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