Beef and Guinness Beef Stew: Hearty Beef Stew with Dark Beer and Root Vegetables

Here’s a recipe for Beef and Guinness Beef Stew: Hearty Beef Stew with Dark Beer and Root Vegetables, along with a picture:

Beef and Guinness Beef Stew: Hearty Beef Stew with Dark Beer and Root Vegetables

Servings: 6-8

Ingredients:

• 2 pounds beef stew meat (chuck or round)
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 1 large parsnip, peeled and chopped
• 1 large celery root, peeled and chopped
• 1 cup Guinness stout
• 2 cups beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 bay leaves

Instructions:

1. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
2. Add the chopped onion to the pot and cook until it’s softened and lightly browned, about 8 minutes. Add the garlic and cook for 1 minute.
3. Add the chopped carrots, potatoes, parsnip, and celery root to the pot. Cook for 5 minutes, stirring occasionally.
4. Add the Guinness stout to the pot, scraping up any browned bits from the bottom. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
5. Add the beef broth, thyme, salt, and pepper to the pot. Stir to combine, then return the beef to the pot.
6. Bring the stew to a boil, then cover the pot and transfer it to the oven. Braise the stew for 2 1/2 to 3 hours, or until the beef is tender and the vegetables are cooked through.
7. Remove the pot from the oven and remove the bay leaves. Serve the stew hot, garnished with fresh parsley or thyme.

Picture:

[Image description: A hearty, comforting beef stew in a large, brown Dutch oven. The stew is topped with a thick layer of brown gravy and surrounded by chunks of tender beef and root vegetables. A wooden spoon lies across the top of the pot, and a few sprigs of fresh parsley add a pop of color.]

Tips and Variations:

• For a richer stew, add 1/4 cup of all-purpose flour to the pot with the beef and cook for 1 minute, stirring constantly.
• If you prefer a thicker stew, add 1/4 cup of cornstarch or all-purpose flour to the pot during the last 30 minutes of cooking. Whisk the mixture into the stew and simmer for an additional 10-15 minutes, or until the stew has thickened to your liking.
• To make the stew in a slow cooker, brown the beef and cook the vegetables in a skillet, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 8-10 hours.
• For a vegetarian version of the stew, substitute the beef with an equal amount of mushrooms, bell peppers, or eggplant. Adjust the cooking time as needed.

Nutrition Information (per serving):

• Calories: 420
• Fat: 24g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 450mg
• Carbohydrates: 25g
• Fiber: 4g
• Sugar: 4g
• Protein: 35g

Cooking Time:

• 2 1/2 to 3 hours

Cooking Method:

• Braise

Special Diet:

• Gluten-free (Guinness stout is gluten-free)
• Can be adapted for vegetarian or vegan diets

I hope you enjoy this recipe! Let me know if you have any questions or if you’d like any variations or substitutions.