Instructions
- Step 1: Cube beef Trim the beef of any fat or gristle and cut it into 2-inch cubes. Heat one tablespoon of the oil in a Dutch oven over medium-high heat. Add 1 1/2 teaspoons of the butter to the pan.
- Step 2: Dredge and brown beef Place the flour in a shallow dish. Sprinkle the beef with 1/2 teaspoon of the salt and dredge the beef in the flour. Add half the beef to the pan and cook it for five minutes, turning it to brown it on all sides. Remove the beef with a slotted spoon onto a plate and set aside.
- Step 3: Finish browning beef Add the remaining 1 tablespoon of oil, 1 1/2 teaspoons butter, and the other half of the beef to the pan and cook until browned on all sides. Remove the beef with a slotted spoon to the plate.
- Step 4: Add onion, broth, and beer Add the onion and garlic to the pan and cook five minutes or until tender. Stir in the tomato paste and cook for one minute, stirring frequently. Add the broth and beer, scraping the pan to loosen any brown bits.
- TIP: Use low-sodium beef broth for a healthier stew.
- Step 5: Return meat Return the meat to the pan. Stir in the remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper and bring it to a boil. Cover, reduce the heat, and simmer for one hour, stirring occasionally.
- Step 6: Add vegetables Uncover the pan and bring the stew to a boil. Cook 50 minutes, stirring occasionally. Add the carrots, parsnips, and turnips. Cover the pan, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
- TIP: Check the tenderness of the vegetables by poking them with a fork.
- Step 7: Finish Uncover the pan, bring the stew to a boil, and cook for 10 minutes or until the vegetables are tender. Garnish the stew with the parsley and serve. Toast to your delicious stew with the remaining Guinness!
- FACT: The Guinness Storehouse in Dublin is modeled on a giant pint glass, reaching from the ground floor to The Gravity Bar on the seventh floor. If filled, this giant pint would hold approximately 14.3 million pints of Guinness.
You Will Need
- 2 lbs. stewing beef
- 2 tbsp. canola oil
- 1 tbsp. butter
- 1/4 c. all-purpose flour
- 1 tsp. salt
- 2 large onions
- coarsely chopped
- 1 garlic clove
- crushed
- 1 tbsp. tomato paste
- 4 c. beef broth
- 1 bottle Guinness Draught
- 1 tbsp. raisins
- 1 tsp. caraway seeds
- 1/2 tsp. black pepper
- 1 1/2 c. sliced carrot
- 1 1/2 c. sliced parsnips
- 1 c. cubed peeled turnip
- 2 tbsp. finely chopped flat-leaf parsely
- Low-sodium beef broth (optional)
