09 January 2020

Guinness Beef Stew

Guinness Beef Stew (with Dumplings, in these photos, or over Mashed Potatoes) / www.delightfulrepast.com

Beef stew is the perfect wintertime comfort food meal. Well-browned organic grass-fed beef gives it a depth of flavor that requires nothing more than the simplest ingredients to make a soul-satisfying stew.

This Guinness Beef Stew is a departure from my usual beef stews made with red wine. Even if I were a total teetotaler, abstainer from alcohol, I would use it in my cooking. A lot of my recipes call for wine, spirits or beer.

Though the alcohol is burned off in the cooking, if you prefer not to use alcohol at all just use some lower sodium chicken broth instead. For those who have allergy/sensitivity concerns, Guinness does not contain wheat but is made with barley.

Of course, you can put potatoes in this, just like my Beef Stew, but I decided to skip the potatoes this time and serve it over Mashed Potatoes. And I ended up making Dumplings as well—one of our guests was in need of serious comfort. Triple comfort food!

And I went old-school and cooked this on the stovetop this fine wintry day, but you can easily adapt it to slow cooker, (Slow Cooker Beef Stew) or pressure cooker (Pressure Cooker/Instant Pot Beef Stew).

Are you into wintertime comfort food?

Guinness Beef Stew (with Dumplings, in these photos, or over Mashed Potatoes) / www.delightfulrepast.com

Guinness Beef Stew


(Serves 6 to 8)

3 tablespoons extra virgin olive oil, divided
3 pounds (1.36 kg) lean beef chuck, cut into 1.5-inch pieces
3/4 teaspoon salt
3/4 teaspoon coarsely ground black pepper
3 teaspoons Worcestershire sauce, optional
1 medium (about 12 ounces/340 grams) yellow onion, quartered and sliced
2 tablespoons (1 ounce/28 grams) unsalted butter

2 tablespoons unbleached all-purpose flour
1 1/2 cups (12 fluid ounces/355 ml) water
1/4 cup (2 fluid ounces/59 ml) organic ketchup
1 14.9-ounce can (14.9 fluid ounces/440 ml) Guinness stout
3/4 teaspoon thyme leaves
3/4 teaspoon marjoram
1/2 teaspoon celery seed
1 pound (16 ounces/454 grams) organic “baby” carrots, halved OR about 5 medium carrots (1 pound), peeled, cut into 1-inch slices

1 In 5.5-quart Dutch oven (I use a Le Creuset 5.5-quart enameled cast-iron French oven), heat 1 tablespoon extra virgin olive oil over medium-high heat. You will brown the beef in 3 batches.

2 Dry the beef cubes a batch at a time with paper towels, add to hot oil and brown very well in single layer, sprinkling with 1/4 teaspoon each salt and pepper and 1 teaspoon Worcestershire sauce. Transfer browned beef to large bowl. Repeat 2 times, adding remaining oil only as needed.

3 Add another teaspoon of olive oil if needed, and cook sliced onion, sprinkled with 1/4 teaspoon each salt and pepper, over medium heat for 10 minutes. Add to browned beef in bowl. (BTW, this is my favorite kitchen timer ever.) 

4 In 2-cup glass measure, measure the water and whisk in the ketchup. ketchup (I know, I know, but I promise it adds a certain something and doesn't taste at all ketchup-y). AND adding it to the measured water measures IT without dirtying another measuring cup! 

5 Over medium heat, heat butter and whisk in flour, cooking about 3 to 5 minutes. Whisk in the water/ketchup mixture. Simmer, stirring frequently, until thickened, scraping up the brown bits, deglazing the pan. Add browned beef and onions to Dutch oven.

6 Stir in the Guinness, thyme, marjoram, and celery seed. Bring to boil; reduce heat, cover and simmer 1 hour and 15 minutes. 

Note: And, since you have a while before you need to prepare the carrots, you can read my stew-related story, Life Lesson in a Flame-Colored Pot.

7 Stir in carrots, cover (lid slightly ajar) and simmer another 1 hour and 15 minutes, if making ahead (then reheat and simmer for 30 minutes before serving); or 1 hour and 45 minutes, if serving now. 

8 During last 10 minutes, thicken with a mixture of 1 tablespoon flour and 1/4 cup water; taste and adjust seasoning. Serve over mashed potatoes.


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Jean

46 comments:

Irene said...

Yummy!

Jean | DelightfulRepast.com said...

Thank you, Irene!

Thomas "Sully" Sullivan said...

“‘Tis the season to be jolly,” so wintertime comfort foods for me are whatever replaces calories fastest. Usually skinny ski twice a day pretty much from November to April here in Mini-snowda, so second tier foods after electrolytes and quick energy stuff include things like corn fritters w/pecans and sausage, tomato cheese on toast, spaghetti and cinnamon rolls and old-fashioned oatmeal with fruit. Fish, chicken, shrimp with various conglomerations of rice are third tier. Beef stew slides right in there at 73rd tier, but of course yours looks good enough to break into the top 10! Wonder how it would taste with some pineapple chunks or pecans…

Jean | DelightfulRepast.com said...

Sully, your diet would kill me fast! Of course, I don't burn the number of calories you do. Tomato and cheese on toast and chicken with rice, I can enjoy; but spaghetti and cinnamon rolls together is just not going to happen around here! :D

Unknown said...

My sweetie loves a good beef stew, and this looks heavenly, Jean! And yes, I always prefer it served over mashed potatoes, that's the only way!

Jean | DelightfulRepast.com said...

Thanks, Debbie. I'm sold on the mashed potato base, that's for sure! AND the dumplings - why not go all out!

Pauline Wiles said...

I agree, this is perfect winter-time comfort food! My husband would adore this. I don't cook with alcohol often - although I've absolutely no objection to it - I should look out for more recipes like this.

Denise at Forest Manor said...

Hi Jean,

This recipe looks delicious!! I've followed your blog for some time now; I always enjoy reading and pinning your lovely recipes. Thank you for your visit last week and for your kind comments on my fall post.

There used to be an Irish Restaurant here in town called the "Celtic Cafe." The owner was an Irish immigrant, and we loved her cooking. I got the Guinness Stew at her restaurant a few times -- it was quite tasty. :) I made Guinness Stew in March of 2018 for St. Patrick's Day, and we thought it turned out well. I also left potatoes out of the stew and served ours over mashed potatoes. I'm not a fan of potatoes cooked in beef stew, but I adore mashed potatoes.

My recipe called for brown sugar, and your ketchup probably replaces some of that sugar in mine. Yours looks yummy. :D Thanks for sharing, Jean, and have a great weekend!!

Hugs,

Denise

Jeanie said...

I can actually make this BEFORE I get a new oven! And it sounds delicious and really wonderful for cold winter days. This one is definitely a keeper!

Jean | DelightfulRepast.com said...

Pauline, thank you. My husband loves it. You should definitely give it a go!

Jean | DelightfulRepast.com said...

Denise, thank you so much. You just made my day! And we certainly are in agreement about mashed potatoes--my all-time favorite food!

Jean | DelightfulRepast.com said...

Thanks, Jeanie. Let me know how you like it! Life will be easier when you get your full kitchen back, I know!

TONY said...

A sort of Irish Stew Jean. Although Irish Stew uses lamb, the Guinness helps it qualify as Irish. I will probably be told off for that, anywY. I do like a stew cooked with beer. A strong bitter or, as in your case a ,”drop of the black stuff.” I am slightly worried about Sully’s take on ,”Welsh Rarebit,” though. Your stew looks and sounds very tasty ,Jean. All the best Tony.

Phil in the Kitchen said...

Delish. That's definitely my kind of winter comfort food (although for some reason the weather's turned unseasonably warm around here). Interesting use of ketchup in the recipe and I'm sure it really does add to the flavour. In the past when I've been too purist and not used other ingredients to round out the taste, I've found that Guinness can give a slightly bitter note to the finished dish. I don't care how kind the weather might be, I'm craving a dumpling or three in a comforting stew.

ellen b. said...

Comfort food at it's best!

The Joy of Home with Martha Ellen said...

We love beef stew in the winter, Jean. Your recipe sounds so delish, I must give it a try for our dinner soon.

Hmm...What Do You Think? said...

Looks good with those mashed potatoes! Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 8. Pinned.

Jean | DelightfulRepast.com said...

Thanks, Tony. And I do like "a drop of the black stuff" in my stew or in my glass! Newcastle Brown Ale as well. Hope your year is off to a good start.

Jean | DelightfulRepast.com said...

Phil, thank you. And it's never too warm a day to have a dish of stew and a dumpling or three! I think you're right, that the Guinness can leave a hint of bitterness without the addition of something to round it out. And that is precisely why I use the ketchup, not enough to give the stew the flavor of ketchup, but just enough to balance the Guinness and bring the flavors together.

Jean | DelightfulRepast.com said...

Ellen, thanks. We love our comfort food, don't we?

Jean | DelightfulRepast.com said...

Thank you, Martha. I hope you will. It's just such a comforting meal.

Jean | DelightfulRepast.com said...

Thank you, "Hmm." Comments and Pins are much appreciated!

Richard Sheppard said...

Yum, yum, yum! This sounds so good and with all the cold wet weather, this is perfect. Sometime this coming week, I'll make this one too! Over the past couple of weeks, I've made your cabbage soup, the onion chicken recipe you posted, Tikka Massala, and of course, eggnog!

Angie's Recipes said...

This is such a perfect winter warmer! I would love some :-))

Jean | DelightfulRepast.com said...

Richard, that's wonderful to hear! I hope the stew will become a "regular" on your menu like the cabbage soup.

Jean | DelightfulRepast.com said...

Thanks, Angie. It would be perfect with some of your breads made with specialty grains.

Tamago said...

What a great comfort food. I've seen regular beer used for cooking but never come across a dish with Guinness. It sounds so good!

Gerlinde de Broekert said...

This looks very good Jean. I have to try it . I could serve this stew with my German potato dumplings.

Jean | DelightfulRepast.com said...

Thank you, Tamago. It really is amazing with the Guinness. Hope you'll try it soon.

Jean | DelightfulRepast.com said...

Gerlinde, that sounds wonderful! My stew with your German potato dumplings is something I want to make very soon!

handmade by amalia said...

This looks amazing, Jean. I like Guinness in and out of dishes :-)
Amalia
xo

kitty@ Kitty's Kozy Kitchen said...

Mmmmmm comfort food at its best, Jean! There’s no reason to wait until St Patrick’s Day to enjoy this yummy meal. I’m sure your friends loved it.

Jean | DelightfulRepast.com said...

Thanks, Amalia. I do too!

Jean | DelightfulRepast.com said...

Thanks so much, Kitty. Right--no need to wait!

Anonymous said...

I've never had dumplings with beef stew before. Think I'm going to like it! Thanks, Nina

Jean | DelightfulRepast.com said...

Thank you, Nina. I hope you'll try it soon.

Cocoa and Lavender said...

What a perfect recipe for which to use some of my homemade Worcestershire sauce! Not to mention that bottle of Guinness that’s been in the refrigerator for a couple of months… (I just don’t drink beer…) it’s been very chilly here in Tucson lately, and this is just the kind of food we need.

Jean | DelightfulRepast.com said...

Thank you, David! I was just thinking about your homemade Worcestershire sauce! My garlic allergy/sensitivity is getting so bad that even my Lea & Perrins that didn't bother me before is now bothering me, so I may be making your recipe soon. Hope you guys love the stew!

Kitchen Riffs said...

Mmmm, this looks good! I make a similar dish sometimes -- Guinness is really good in a stew like this. Lovely recipe -- thanks.

Jean | DelightfulRepast.com said...

Thanks, John! Guinness is definitely a great cooking beer, even for those who don't like to drink it.

Lowcarb team member said...

Your recipe here bought back memories of my Dear Gran.
She loved her Guinness and she loved her stews, always with dumplings :)
I'm sure I can smell the aroma wafting from the kitchen …

All the best Jan

Jean | DelightfulRepast.com said...

Aaww, Jan, I love grandmother stories! Thanks for sharing that memory with me.

Jeff the Chef said...

I've had this before and it is so good. Now you've got me craving it.

Jean | DelightfulRepast.com said...

Thank you, Jeff. Hope you'll make it soon. Freeze a portion or two to have on hand when you get a craving!

April J Harris said...

This is pure comfort food! I love cooking with Guinness, Jean, and your recipe looks so good. My husband would love the dumplings too. I'm featuring this post at the Hearth and Soul Link Party this week. Thank you so much for sharing it!

Jean | DelightfulRepast.com said...

April, thanks so much, AND for featuring this post at #HearthAndSoul!

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