Guinness-Braised Beef Stew with Root Vegetables

Name: Guinness-Braised Beef Stew with Root Vegetables
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Cuisine: Soups and stews
Ingredients: 1000 g beef chuck, cut into 1.5-inch cubes; 3 tbsp all-purpose flour; 3 tbsp extra-virgin olive oil; 2 tbsp unsalted butter; 1 yellow onion, diced; 4 garlic cloves, minced; 3 tbsp tomato paste; 1,5 cup Guinness stout; 2 cup beef stock; 1 tbsp Worcestershire sauce; 3 carrots, cut in chunks; 2 parsnips, cut in chunks; 500 g Yukon Gold potatoes, quartered; 1 fresh thyme and parsley

Fork-tender chunks of beef braised low and slow in dark stout, yielding a glossy, deeply savoury gravy laced with carrots, potatoes, and fresh thyme.

Time: 170 min
Servings: 6
Level: Intermediate

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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6servings

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Instructions

9 steps · tick them off as you cook

Pat the beef cubes dry and season generously with salt and pepper; dredge lightly in flour.
Heat 2 tbsp of the olive oil in a Dutch oven over medium-high heat until shimmering, then sear the beef in batches for 3 minutes per side until deeply browned. Transfer to a plate.
3 minutes
Reduce heat to medium, add the remaining olive oil and the butter, then sweat the onion for 6 minutes until translucent.
6 minutes
Stir in garlic and tomato paste; cook 2 minutes until the paste turns brick-red and smells toasty.
2 minutes
Deglaze with the Guinness, scraping up every browned bit, and simmer for 3 minutes to burn off the alcohol.
3 minutes
Return the beef with any juices, then add beef stock, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer.
Cover and braise in a 325°F (160°C) oven for 1.5 hours until the beef is fork-tender.
1.5 hours
Add carrots, parsnips, and Yukon Gold potatoes; braise uncovered for 40 more minutes until vegetables are tender and the sauce has reduced to a glossy coat.
Discard bay leaves, adjust seasoning, and finish with chopped parsley before serving.

Chef's tip

Sear the beef in small batches — crowding the pan drops the temperature and steams the meat instead of building the fond that gives the stew its deep, restaurant-worthy colour.