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Beef Stew Braised With Guinness

A mouthwateringly tender stew of beef, carrots, turnip and potatoes in a rich gravy. Perfect for cold winter nights.

Ingredients

Scale
  • 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
  • ½ c all-purpose flour
  • 1 (22 oz.) bottle of Guinness (or other stout)
  • 2 c beef broth, preferably homemade
  • 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

Optional

  • 1 sheet frozen puff pastry (about 9 oz.), thawed overnight in the refrigerator

Instructions

  1. Preheat the oven to 325°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.

Notes

Optional

  • 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.
  • Author: Helen Kain

Nutrition

  • Serving Size: 8