Guinness Beef Stew with vegetables is slow cooked for a hearty meal.
This recipe for Guinness Beef Stew is one of my husband’s favorites. It’s a whole meal in a pot! Big chunks of beef, potatoes, carrots and turnips are the perfect comfort food on a cold night. I’m not a beer drinker, but I love cooking with it. This recipe was adapted from Cooking Light many years ago. (This post was originally published on October 1, 2011 and has been updated to contain nutritional information. As an Amazon Affiliate, I may earn a small commission on qualifying purchases.)
The original recipe, calls for the use of lamb. But since lamb is pretty pricey, I switched it to beef. I also added some frozen peas at the end, because I love extra vegetables. Turnips are not as commonly used in the US, and I’d wager that most Americans have not tried them. But they are a traditional ingredient. Next time you’re in your local grocery store, look for them with the root vegetables. Feel free to omit them and increase the other vegetables, or not.
How to cook Guinness Beef Stew
- Make sure your stew meat is cut into bite-sized pieces about 1 to 1 1/2″ cubes. You want pieces that will withstand slow cooking, whether in a slow-cooker or on the stove top.
- Don’t skimp on space in your frying pan! Make sure you give your meat plenty of room to brown. If the pieces are too close, they will give off moisture, which inhibits browing.
- Make sure your vegetables are uniform. I like to aim for a 1″ thickness, allowing them to cook to tender, without making them mushy.
How to make Guinness Stew in the slow-cooker
I love to use my slow-cooker. It’s a great time saver. But if I’m going to be home, or it’s the weekend, I love to use my dutch oven, like this one. This stew cooks in about 2 1/2 hours on the stove top or 6-8 hours in the slow cooker on low.
If you decide to use the slow-cooker, follow the recipe through step 4, then transfer the ingredients to a slow-cooker. Cook for 6 hours, then remove the lid and add the carrots, potatoes and turnips. Replace lid and continue to cook an additional 2 hours. Since the slow-cooker retains liquid, cooking in this method will result in a thinner stew.
If your stew is too thin
Is your stew to thin? In a traditional beef stew, the beef is dredged in flour before browning. This aids in thickening the stew. I prefer to omit flour in recipes where I can. This tends to result in a thinner stew. To compensate, I’ve reduced the amount of beef broth. If you feel the stew is too thin you can thicken it without using flour. To thicken, stir 3 tablespoons cornstarch into 1/4 cup cold water or beef broth and stir into stew. Cook for an additional 5 minutes.
- 5 Tablespoons Olive oil divided
- 1 large onion chopped, (about 2 cups)
- 1 Tablespoon fresh thyme chopped
- 1 Tablespoon fresh rosemary chopped
- 2 1/2 lbs. beef cut into 1 inch cubes
- 2 cups Guinness Stout
- 1 Tablespoons tomato paste
- 1 Tablespoon Worcestershire sauce
- 2 cups beef broth
- 1 bay leaf
- 2 cups Yukon gold potatoes cubed or halved, about 12 ounces
- 2 cups Carrots cut in 1" pieces, about 12 ounces
- 1 Turnip peeled cut into 1" pieces
- 1/2 cup frozen peas
- 1 Tablespoon whole-grain Dijon mustard
- fresh chopped parsley
Heat 3 tablespoons of olive oil in a large Dutch oven over a medium-high heat. Add chopped onion and saute for 5 minutes or until translucent. Remove onions from pan. Season beef chunks with salt and pepper.
Heat an 2 additional tablespoons of olive oil to Dutch oven. Working in batches, brown beef 6-7 pieces at a time. Do not crowd the beef or it won't brown. Transfer browned beef to a separate dish with the onions.
- Add beer to pot and bring to a boil, scraping or "deglazing" the pan to loosen all the browned bits of flour.
Simmer until the beer is reduced by about 1/2, about 5 minutes.
Add onions, browned beef, tomato paste, broth, worcestershire sauce and bay leaf; and simmer, covered for 1 hour and 30 minutes, stirring occasionally.
- Uncover and stir in potatoes, turnips and carrots.
Simmer uncovered, for another 1 hour, or until meat and vegetables are tender.
Stir in mustard and peas the last 10 minutes of cooking
Season to taste with salt and pepper.
- Sprinkle with fresh chopped parsley.
* Don’t you just hate it when a recipe calls for ONE tablespoon of tomato paste? You just spent $0.80 for a little can. What to do with the rest of the can? Measure out 1 tablespoon portions on a sheet of parchment or waxed paper. Freeze until firm. Put the frozen portions into a Ziplock bag, then pop it into the freezer for future use.
Here are a few of the items used in this post. (I receive a small percentage of sales at no additional cost to you which helps maintain my website. Thank you for your support!)