Gorey's Guinness Beef Stew


2 pounds beef (I like to use a well-marbled chuck roast), cut into 1-inch cubes
2 bay leaves
1 tablespoon dried thyme
1 teaspoon dried rosemary
2 cloves garlic, crushed
2 tablespoons fresh parsley, chopped fine (or 1 tbsp. dried)
2 tablespoons butter
1 cup onion, in large dice
1/4 cup flour
1 quart hot beef broth (stock or consomme is also good)
2 teaspoons Kosher salt (+ a sprinkle)
2 teaspoons freshly-ground black pepper (+ a sprinkle)
1/2 cup carrots, peeled & in large dice
1/4 cup celery, diced
1 cup turnips, peeled & in large dice
1 cup parsnips, peeled & in large dice
dash of Worcestershire sauce


Season the beef with a sprinkling of salt and pepper.
In a large, deep stewpot or Dutch oven over medium-high heat, combine the oil and butter and heat until slightly bubbly. Add the beef in one (not too tightly-packed) layer and brown each cube well on all sides. You may need to do this in batches.
When all beef is browned, remove it and set aside. Add the onions to the pot and saute them until golden and slightly caramelized. Sprinkle the onions with the flour and stir to combine well. Heat this mixture, stirring constantly for about one minute to cook the flour and create a thickening base for your sauce.
Return the beef to the pot, add the beer, hot broth, herbs, Worcestershire sauce, tomatoes, salt and pepper. Bring to a low boil, then reduce the heat to a slow simmer. Cook for about 45 minutes, stirring occasionally.
When the 45 minutes has passed, add the remaining ingredients. Continue to cook on a low simmer for an hour or until the meat and vegetables are tender.




Melissa Peterman's picture

I'm bookmarking this recipe right now! Delish!


Lovely, easy and perfect for a cold night. Pair it with a green salad and oven-warmed crusty bread. Red wine or more Guinness on the side would also be nice.


6.0 to 8 people


Thursday, December 10, 2009 - 2:34am


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