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Cozy Guinness Beef Stew Recipe with Root Vegetables

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A rich and hearty beef stew slow-cooked with Guinness stout and root vegetables, perfect for cozy nights and family dinners. This easy one-pot meal combines tender beef with the natural sweetness of carrots, parsnips, and potatoes for a comforting and flavorful dish.

Ingredients

Scale
  • 2 pounds (900g) beef chuck roast, cut into 1 ½-inch cubes
  • 1 ½ cups (360ml) Guinness stout
  • 2 cups (480ml) beef broth, homemade or low-sodium store-bought
  • 3 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 2 large russet or Yukon Gold potatoes, peeled and cut into chunks
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour (or gluten-free flour)
  • 2 tablespoons olive oil
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
  • 2 bay leaves
  • Salt and black pepper, to taste

Instructions

  1. Prep your ingredients: Cut the beef into roughly 1 ½-inch cubes, peel and chop carrots, parsnips, potatoes, and dice the onion. Mince the garlic cloves. This should take about 15 minutes.
  2. Dredge the beef: Place the flour in a shallow bowl. Toss the beef cubes in the flour, coating all sides evenly. Shake off excess.
  3. Brown the beef: Heat the olive oil over medium-high heat in your Dutch oven. Add the beef in batches and brown on all sides, about 5-7 minutes per batch. Remove browned beef and set aside.
  4. Sauté the aromatics: Lower heat to medium. Add diced onion and garlic to the pot and cook until softened and fragrant, about 3-4 minutes.
  5. Add tomato paste: Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
  6. Deglaze the pot: Pour in the Guinness stout slowly, scraping up any browned bits stuck to the bottom. Let it simmer gently for 3-4 minutes to reduce slightly.
  7. Return beef to pot: Add the browned beef back in along with beef broth, thyme, bay leaves, salt, and pepper. Stir to combine.
  8. Add root vegetables: Toss in the carrots, parsnips, and potatoes. Stir well.
  9. Simmer the stew: Bring to a gentle boil, then reduce heat to low. Cover and let simmer for about 1 ½ to 2 hours, stirring occasionally. Add broth or water if stew thickens too much.
  10. Final taste check: Remove bay leaves, adjust seasoning with salt and pepper if needed. For thicker stew, mix 1 tablespoon flour with 2 tablespoons cold water and stir in, cooking for another 5 minutes.

Notes

For gluten-free, use gluten-free flour or cornstarch to dredge and thicken. Avoid overcrowding the pan when browning beef to ensure a good crust. Simmer gently to keep meat tender. Pressure cooker can reduce cooking time to 45 minutes but brown beef first for best flavor. Leftovers taste better the next day. Store refrigerated up to 3 days or freeze up to 3 months.

Nutrition

Keywords: Guinness beef stew, beef stew recipe, root vegetables stew, Irish stew, comfort food, slow cooked beef, hearty stew

Find it online: https://tempotaste.com/cozy-guinness-beef-stew-recipe-with-root-vegetables-easy-and-delicious/