Guinness Beef Stew Recipe

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Ingredients:

Serving

there is a lot of fat and gristle to trim away from a chuck roast, so don''tsp be surprised if you trim off up to 1 1/2 lb. we prefer the flavor of guinness draught in this stew (with guinness extra stout a close second), but you can substitute another brand of stout or a dark ale, such as rogue chocolate stout or newcastle brown ale.
1 boneless beef chuck roast (3 to 3 1/2 lb), trimmed and cut into 1 1/2-inch chunks
salt and ground black pepper
3 tbsp vegetable oil
2 medium onions , minced
1 tbsp tomato paste
2 medium garlic cloves , minced or pressed through a garlic press (about 2 tsp)
3 tbsp unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 (12-oz) bottle (about 1 1/2 cups) guinness draught (see note )
1 tbsp minced fresh thyme leaves , or 1 tsp dried
2 bay leaves
1 tbsp dark brown sugar
1 1/2 lb red bliss potatoes (about 5 medium), scrubbed and cut into 1 1/2-inch chunks
1 lb carrots , parsnips
2 tbsp minced fresh parsley leaves

Directions:

1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the meat and cook, stirring occasionally, until well browned, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the browned beef to a medium bowl. Repeat with 1 more tablespoon oil and the remaining beef; transfer the meat to the bowl.
2. Add the remaining tablespoon oil to the pot and return to medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for about 1 minute.
3. Stir in the broth and 1 1/4 cups of the beer, scraping up any browned bits. Stir in the thyme, bay leaves, brown sugar, and browned beef with any accumulated juices. Bring to a simmer, cover, and transfer to the oven for 1 hour.
4. Stir the potatoes and carrots into the stew and continue to cook in the oven, covered, until the beef and vegetables are tender, about 1 hour. Discard the bay leaves, stir in the remaining 1/4 cup beer, and season with salt and pepper to taste. Stir in the parsley before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	710.99 Kcal (2977 kJ)
Calories from fat	425.67 Kcal
		% Daily Value*
Total Fat	47.3g	73%
Cholesterol	142.88mg	48%
Sodium	189.11mg	8%
Potassium	1272.56mg	27%
Total Carbs	31.72g	11%
Sugars	6.22g	25%
Dietary Fiber	4.31g	17%
Protein	38.52g	77%
Vitamin C	27mg	45%
Vitamin A	0.6mg	19%
Iron	91.4mg	508%
Calcium	72.6mg	7%

Amount Per 100 g
Calories	165.55 Kcal (693 kJ)
Calories from fat	99.12 Kcal
		% Daily Value*
Total Fat	11.01g	73%
Cholesterol	33.27mg	48%
Sodium	44.03mg	8%
Potassium	296.31mg	27%
Total Carbs	7.39g	11%
Sugars	1.45g	25%
Dietary Fiber	1g	17%
Protein	8.97g	77%
Vitamin C	6.3mg	45%
Vitamin A	0.1mg	19%
Iron	21.3mg	508%
Calcium	16.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

17.4

Points
19

PointsPlus

Good Points

saturated fat free,
low sodium

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