Guinness Beef Stew

May 20, 2012 1 Comment

The combination of flavors from the Guinness, caraway seed, and raisins come together perfectly to create a rich, complex base for this stew. A great alternative to corned beef on St. Patrick’s Day!

Preparation Instructions

Place the flour in a pie plate or other shallow dish. Sprinkle half of the beef with 1/2 teaspoon salt and dredge it in the flour. Coat the bottom of a large Dutch oven with 2 tablespoons oil and place over medium-high heat. Add the flour-coated beef to pan. Cook and stir for a few minutes until nicely browned. Remove the beef to a plate with a slotted spoon. Repeat procedure with remaining 2 tablespoons oil and remaining beef.

Add chopped onion to pan and cook, stirring occasionally for about 5 minutes or until softened. Stir in the tomato paste and cook, stirring for a minute or two. Stir in the beef broth and beer.

Return the browned beef to the pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper. Increase heat and bring to a boil. Once boiling, cover, reduce heat, and simmer for 1 hour, stirring occasionally.

Uncover and bring back up to a boil. Cook 50 minutes, stirring occasionally. Add the vegetables (carrot, parsnip, and potatoes). Cover and simmer for 30 minutes over medium-low heat.

Uncover and bring to a boil. Cook for an additional 10 minutes, just until vegetables are tender. Garnish with finely chopped parsley.

(Recipe adapted from Margaret Johnson’s Beef and Guinness Stew, Cooking Light 2010.)



Guinness Beef Stew
Total Time: 30 minutes
    ingredient 1 ingredient 2 ingredient 3 ingredient 4 ingredient 5 ingredient 6
How To Make At Home:

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Last modified on Thu 9 January 2014 1:54 pm

Filed in: Stew Recipes

Comments (1)

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  1. Travis says:

    The thing I don’t like about Cooks Illustrated is that they test and write recipes under ideal conditions — i.e., a well-equipped kitchen with lots of help on prep. Most of us don’t have those luxuries, so we learn to adapt recipes to real-world (and often less-than-ideal) kitchens. I find Cooks Illustrated recipes to be too fussy, but there are always some good tips to take away from the articles.

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