Beef stew of any kind is always a winner in my house! So with St. Patrick’s Day right around the corner, I thought I’d give Guinness Beef Stew a try. Even if you’re not a fan of the famous dark Irish beer, you’ll still love this stew! The Guinness Draught beer makes the stew rich and chocolatey without giving it an overly beer-y(is that a word?) taste. It’s really delicious! The recipe calls for 2 ounces of bittersweet chocolate to round out the flavor…it sounds a little weird but you can’t even tell it’s there.
Instead of using the slow cooker, I cooked the stew in the oven. First, I browned the beef in two batches in my dutch oven, set the browned beef aside in a separate bowl, then browned the onions in the dutch oven. I then added the broth, Guinness and the rest of the ingredients to the dutch oven, covered it with the lid, and baked the stew in a preheated 350° oven for 3 hours. When the stew was finished cooking, I removed it from the oven and placed it on a burner set at medium-high heat. I then added the flour/beer mixture and stirred it into the simmering stew, letting it continue to simmer for about 10 minutes. Garnish with parsley and enjoy!
Guinness Beef Stew
-recipe from Cook’s Country Magazine
Test Kitchen Discoveries
-When we enhanced the beer’s complex coffee/chocolate flavors by adding bittersweet chocolate to the slow cooker, our testers raved about the beefy, stout flavor.
-We added the Guinness in two stages to get the best of its flavor—at the beginning for a base flavor and at the end for a fresh kick.
-SHOP CAREFULLY: When cooking, choose the mellower Guinness Draught rather than Guinness Extra Stout. Straight from the bottle, both beers have their merits. But after nine hours in the slow cooker, Guinness Draught was the clear winner. Tasters noticed the “clean, toasted taste” of the stew made with Guinness Draught, while the stew made with Guinness Extra Stout, although still acceptable, was noted for having a slightly “tannic, bitter” aftertaste.
-Make sure to buy large chunks of stew meat. Trim meat of excess fat, as necessary, and cut into 1-1/2 inch pieces. Be gentle when stirring in the flour in step 3—the fork-tender beef will fall apart if stirred too aggressively.
Serves 6 to 8.
4 pounds boneless beef chuck stew meat
2 tablespoons vegetable oil
2 onions, chopped
4 cups low-sodium chicken broth
1 1/2 cups Guinness Draught (not Guinness Extra Stout)
1 tablespoon light brown sugar
1 teaspoon dried thyme
1 ounce bittersweet chocolate , chopped
2 bay leaves
5 carrots, peeled and cut into 1-inch chunks
1 pound parsnips, peeled and cut into 1-inch chunks
1 1/2 pounds baby red potatoes, scrubbed
1/4 cup all-purpose flour
2 tablespoons minced fresh parsley leaves
1. Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 teaspoons oil and remaining beef.
2. Add remaining 2 teaspoons oil, onions, and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme, chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.
3. Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours). Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper, and discard bay leaf. Serve.
Make Ahead: You can prepare the recipe through step 2 the night before the ingredients go into the slow cooker. Refrigerate the browned beef and the onion mixture in separate containers. In the morning, transfer the beef and the onion mixture to the slow cooker and proceed with step 3.