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  • Best Guinness Beef Stew

    1 vote
    Best Guinness Beef Stew
    Prep: 30 min Cook: 4.5 hours Servings: 6
    by Pamela Boyd Shields
    5 recipes
    >
    Celebrate the upcoming St Patrick's Day and Irish all year long with this great and east stew!

    Ingredients

    • 2 tablespoons vegetable or 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

    Directions

    1. Heat 1 tablespoon oil in a skillet over medium-high heat. Add 1 1/2 teaspoons butter to pan.
    2. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour.
    3. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon.
    4. Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and beef.
    5. Add onion to pan; cook 5 minutes or until tender, stirring occasionally.
    6. Stir in tomato paste; cook 1 minute, stirring frequently.
    7. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan.
    8. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil.
    9. Put all of this in a crockpot on med, for 4 hours, stirring occasionally.
    10. Add carrot, parsnip, and turnip after 1 hour.
    11. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally.
    12. Serve when done & sprinkle with parsley.
    13. Nutritional information:
    14. Calories: 365, Fat: 19.4g (sat 6.8g, mono 8.6g, poly 1.7g),
    15. Protein: 25.3g, Carbohydrate: 18.8g, Fiber: 3.6g
    16. Cholesterol: 62mg
    17. Iron: 2.6mg, Sodium: 454mg, Calcium: 52mg

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    Comments

    • Pamela Boyd Shields
      Pamela Boyd Shields
      So good for a winter recipe...

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