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It seems like the entire country has been battling freezing temperatures and horrible winter weather lately and MN has been no exception. On a cold day (freezing, subzero, arctic, or however you want to describe the weather we’ve had recently) something warm and cozy is all I want. Call it “winter warmer” food if you will. A hearty and flavorful Guinness Beef Stew is what I ultimately ended up making. Let me warn you, this recipe is not hard to make at all, but it does take a long time to make (aka it simmers for 2 hours) so you will need to plan ahead when making this stew.
It’s great for a “meat and potatoes” type of person because that’s exactly what it is. Plenty of beef chuck, potatoes, and carrots that are simmered in a Guinness infused broth. The meat and broth are perfectly seasoned, the meat is tender and falls apart in your mouth, the vegetables are soft and cooked through, and it smells like French Onion soup while simmering (IYKYK). It’s perfect for cold weather, filling, and makes great leftovers.
The recipe can be found here.
Start by dicing the onion and mincing the garlic. Set aside until ready to use. Trim the excess fat from the beef roast and slice into 2-inch cubes. Don’t remove too much of the fat because it will add to the flavor of both the meat and broth. Season the beef with salt and pepper.
Heat 2 Tbsp vegetable oil in a Dutch oven or large/deep pot over medium-high heat. Add the beef, working in batches, and cook until browned on the top and bottom, about 1-2 minutes per side. Remove the beef to a large bowl and repeat with the next batch. You don’t want to cook the beef completely through at this point because it’s going to continue to cook while simmering in the broth in a later step. You also don’t want to overcrowd the pan while searing the meat so that is why you are working in batches. Add additional oil to the pan as needed.
Reduce the heat to medium and add the onions. The pan will be quite hot so anticipate some sizzling! Cook until soft and translucent, about 2-3 minutes, stirring occasionally. Add the garlic and stir to combine. Cook until fragrant, about 30 seconds.
Add the flour and tomato paste and stir to coat the onions. Cook for about 1 minute.
Add the Guinness and stir to combine. Use a wooden spoon to scrape the bottom of the pan to remove and bits stuck to the bottom. Bring to a simmer and cook until reduced by half, about 2-3 minutes. Add the beef broth, Worcestershire, dried thyme, and bay leaf, and stir to combine. Add the beef and any juices from the bottom of the bowl and stir to combine. Bring to a boil then reduce the heat to simmer. Add a cover but keep it vented so it doesn’t boil over. Simmer for 1 ½ hours, stirring occasionally.
After the 1 ½ hours is up, wash and peel the carrots and slice into 1-inch pieces. Wash the potatoes and slice into quarters. Add to the stew and stir to combine.
Add the cover and keep it vented again, and simmer for an additional 30 minutes, stirring occasionally.
Once ready, ladle into bowls and garnish with freshly chopped parsley. Serve immediately, while hot, and enjoy!
Any leftovers should be cooled completely and stored in an airtight container in the fridge.
The recipe can be found here.
When I asked Andrew what he thought, his response was “it’s really good”. Then he finished the bite in his mouth and elaborated 😊 He said it’s savory, packed with meat and veggies, and the perfect winter cuisine. The meat absorbs a lot of flavors while simmering and is very tender. So, I’ll take that as a win!
Happy Cooking! And Stay Warm!
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