Time in the kitchen has been short and sweet these days. I’ve been focusing on making large amounts of one thing, and then eating it for days. It’s the price I pay for being overworked and underpaid. But I don’t mind. Especially if it’s this fabulous Guinness Stew. I’d like to say I came up with this all on my own. I’m quite surprised I didn’t actually, since it includes all the components of my beef stew, with the addition of some other yummy ingredients that I should have been adding to my beef stew all along (like parsnips!!). It’s from Cooking Light magazine, and it’s to die for.
This is not a quick stew. All told it took me about 4 hours to make. But the house smelled divine all day, and the end result (especially the day after) was a warm and wonderful, hearty stew filled with delish root veggies, raisins, caraway seeds, and best of all, Guinness. The whole meal rounds out nicely with a my Grandma Murphy’s Irish Soda Bread, and, well, more Guinness.
- 2 tablespoons canola oil, divided
- 1 tablespoon butter, divided
- 1/4 cup all-purpose flour
- 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
- 1 teaspoon salt, divided
- 5 cups chopped onion (about 3 onions)
- 1 tablespoon tomato paste
- 4 cups fat-free, less-sodium beef broth
- 1 (11.2-ounce) bottle Guinness Draught
- 1 tablespoon raisins
- 1 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
- 1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
- 1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
- 2 tablespoons finely chopped fresh flat-leaf parsley
1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 1 1/2 teaspoons butter to pan. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and beef.
2. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.
May the road rise up to meet you – feet first!
~ Gal Foodie
Oh my goodness!!! This looks so good. My mouth is watering for this comforting food!!!!
This sounds so fabulous I’m making it for dinner tonight, I’ve a couple of buddies coming around this evening and I was wondering what I could whip up, this will be a warm wintery good meal with the wow factor, so thanks.
So glad this is going to be a meal you can share, Anna! It took me a minute to figure out where you might be that you would need some “wintery” comfort food… Australia! Of Course! Enjoy this yum stew, and my best to you and your dinner guests 😉
That is a delicious looking stew, I’ll have to give it a try when the weather gets a little chillier…and a bonus, I’ll have to buy some Guinness!