Maybe it was a visit from our Irish friends that were here for a month on sabbatical. Maybe it was the cold, crisp fall weather outside. Whatever it was, I was inspired to make a big vat of Hearty Guinness Beef Stew.
I don’t know about you, but nothing says fall meal to me like dark, rich stew with a side of crusty, warm bread slathered with creamy, slightly salted butter.
I know, right? You want a bowl right now, don’t you?
Every good stew starts with a slew of onions. (In my humble opinion.)
But, then again, what would Beef Stew be without the beef? Dredge those ruby, red cubes…
in a bit o’ flour. Dropping them into a sizzling, seasoned pan for the makings of delicious goodness.
While the broth is bubbling, chop and dice turnips, parsnips and carrots.
Adding these babies to the pot will never disappoint. A couple of hours later, an aroma will fill your house that will bring your neighbors a knockin’ on your door. They’ll just casually ask what you’ve been up to, all the while trying to get a glimpse into your kitchen. They’ll know something special is being cooked up. So special in fact, that once they enjoy a bowl or two, you’ll realize your Hearty Guinness Beef Stew is all gone and you never even thought to get a picture of the final product.
- 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
- In a large Dutch oven over medium heat, heat the oil and butter.
- 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.
- 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.
- 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.
- Add carrots, parsnips, turnips and thyme. Cover, reduce heat to low and simmer for 30 minutes, stirring occasionally..
*This recipe was adapted from the Beef and Guinness Stew recipe found in Flavors of Ireland cookbook. The book was given to us from Kerrygold.