Beef and Guinness Stew
A hearty beef stew with carrots, onions and egg noodles. Perfect for holiday celebrations, casual weekend dinners and more. Serve as an alternative to corned beef and cabbage for St. Patrick's Day.
Recipe - HIGHLAND BRIDGE
Beef and Guinness Stew
0
Servings5
0Ingredients
1 - 2 pound boneless beef chuck roast, cut into 1-inch pieces
2 tablespoons Flour
1 1/2 teaspoons Kosher salt, divided
3/4 teaspoon black pepper, divided
3 tablespoons vegetable oil
3 cups chopped onions
2 teaspoons minced garlic
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 - 12-ounce bottle Guinness Extra Stout Beer
1/3 cup tomato puree
1 1/2 cups baby-cut carrots
1 cup frozen pearl onions, thawed
cooked egg noodles
chopped fresh parsley
Directions
- Preheat oven to 325 F.
- Toss beef with flour, ½ teaspoon salt and ¼ teaspoon pepper.
- In Dutch oven, heat oil over medium-high heat. Brown meat on all sides; remove.
- Add chopped onion to Dutch oven; cook until translucent (about 3 minutes).
- Return browned meat to pan. Stir in garlic, thyme, rosemary and bay leaf; cook for 30 seconds.
- Stir in Guinness, tomato puree and remaining salt and pepper. Bring to a boil.
- Bake, covered, 2 hours. Remove cover; stir in carrots and pearl onions.
- Continue baking, covered, until meat and carrots are tender (about 30 minutes).
- Remove bay leaf; discard. Serve stew over noodles; sprinkle with parsley.
TIP: For a non-alcoholic version, substitute beef broth or Guinness Non-Alcoholic Draught Beer for the Guinness Extra Stout.
0 minutes
Prep Time
0 minutes
Cook Time
5
Servings
Directions
- Preheat oven to 325 F.
- Toss beef with flour, ½ teaspoon salt and ¼ teaspoon pepper.
- In Dutch oven, heat oil over medium-high heat. Brown meat on all sides; remove.
- Add chopped onion to Dutch oven; cook until translucent (about 3 minutes).
- Return browned meat to pan. Stir in garlic, thyme, rosemary and bay leaf; cook for 30 seconds.
- Stir in Guinness, tomato puree and remaining salt and pepper. Bring to a boil.
- Bake, covered, 2 hours. Remove cover; stir in carrots and pearl onions.
- Continue baking, covered, until meat and carrots are tender (about 30 minutes).
- Remove bay leaf; discard. Serve stew over noodles; sprinkle with parsley.
TIP: For a non-alcoholic version, substitute beef broth or Guinness Non-Alcoholic Draught Beer for the Guinness Extra Stout.