Hearty Guinness Beef Stew
  • 2 Tbsp. olive oil
  • 2 Tbsp. salted Irish Butter
  • 4 Tbsp. all purpose flour (or more as needed)
  • 2 lb. boneless beef chuck, cut into 1 in. cubes
  • 4 medium onions, chopped
  • 1 Tbsp. tomato paste
  • 4 Cups beef stock
  • 1 bottle or can of Guinness draught
  • 2 shots of espresso or any strong coffee
  • 2 tsp. caraway seeds
  • 2 Tbsp. raisins
  • 2 bay leaves
  • salt and pepper to taste
  • 5-6 large carrots, peeled and thickly sliced
  • 4-5 parsnips, peeled and thickly sliced
  • 2-3 turnips, peeled and thickly sliced
  • 2 Tbsp. fresh thyme
  1. In a large Dutch oven over medium heat, heat the oil and butter.
  2. Dredge the beef in flour and working in batches, cook for about 5 minutes or until all the meat is browned. With a slotted spoon, remove the meat and reserve.
  3. Add the onions to the pan and cook for 3-5 minutes, stirring occasionally or until soft. Stir in the tomato paste and then the beef broth, Guinness and espresso scraping up the browned bits from the bottom of the pan. Return meat to pan and stir in the caraway seeds, raisins and bay leaves. Season with salt and pepper and bring to a boil.
  4. Cover, reduce heat and simmer for 1 hour, stirring occasionally. Uncover and bring to a boil. Cook for 20 minutes or until the stew is thickened.
  5. Add carrots, parsnips, turnips and thyme. Cover, reduce heat to low and simmer for 30 minutes, stirring occasionally..
Recipe by LoveFeast Table at http://lovefeasttable.com/blog/hearty-guinness-beef-stew/