Meltingly tender chunks of beef with toothsome potatoes, turnips, carrots and peas in a deep, rich gravy. Yum! Just the ticket for cold winter nights. The Guinness provides a depth of flavour and colour that is unbeatable. It makes winter almost enjoyable!
This recipe is prepared in a cast iron dutch oven, and simmers in the oven for a couple of hours. If you prefer to use a slow cooker, follow the recipe to the point where it gets popped into the oven. Transfer the stew to your slow cooker at this point and finish it that way. But don’t neglect to brown the meat on the stovetop as per the recipe. It makes a world of difference in the flavour.
A mouthwateringly tender stew of beef, carrots, turnip and potatoes in a rich gravy. Perfect for cold winter nights.
- 2 tbsp olive oil
- 3 lbs boneless beef chuck, trimmed of excess fat, cut into 1” pieces
- 2 large yellow onions, coarsely diced
- 3 large cloves garlic, minced
- 3 large carrots, cut into 1” pieces
- 1/2 c all-purpose flour
- 1 (22 oz.) bottle Guinness (or other stout)
- 1 c beef broth, preferably home made
- 2 sprigs fresh thyme
- 2 large russet potatoes (about 1–1/2 lb), washed and cut into 1″ pieces
- 1 small turnip, cut into 1” pieces
- 1 c frozen petit peas
- Kosher salt and freshly ground black pepper
- 1 sheet frozen puff pastry (about 9 oz.), thawed overnight in the refrigerator
- Preheat the oven to 325°F.
- In a large Dutch oven (or another high-sided ovenproof pan), heat the oil over high heat. Working in batches, brown the beef in the Dutch oven, turning as necessary to ensure all sides are browned (about 4 minutes). Remove the beef from the pan and set to one side.
- Add the onions, carrots and garlic to the Dutch oven and sauté until they begin to soften (about 3-5 minutes), adding more oil if the pan looks dry.
- Sprinkle the flour over the vegetables and stir until all the vegetables are well-coated. Slowly add the Guinness, scraping up the brown bits from the bottom and sides of the pan. Add the beef stock.
- Return the beef to the Dutch oven along with any juices that have collected on the plate. Add the thyme. Bring the liquid to a simmer over high heat. Put the lid on the Dutch oven (if you’re using a pan without a lid, cover it with foil). Put the pan in the oven to cook until the meat is approaching fork-tender (about 2 hours). Add the potatoes and turnip to the pan and return to the oven until they are fork tender (about 20 minutes).
- Remove the pan from the oven and add the peas. Season to taste with salt & pepper. Let the stew cool in the braising liquid for a few minutes before serving.
- While the stew is cooling, increase the oven temperature to 400°F or 375° Convection.
- Sprinkle some flour on a cutting board and roll out the puff pastry. Cut into 8 rectangles and bake on a cookie sheet lined with parchment paper for 10 minutes, or until puffed and crisp. Serve with the stew.
- Serving Size: 8
I’m sharing this post with Between Naps on the Porch.