Beef and Guinness Stew with Root Vegetables

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups Guinness stout
• 2 cups beef broth
• 1 pound carrots, peeled and chopped
• 1 pound potatoes, peeled and cubed
• 8 ounces turnips, peeled and chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf

Steps

1. 1 Season beef with salt and pepper. Dredge in flour, shaking off excess.
2. 2 Heat olive oil in a large pot over medium-high heat. Brown beef in batches, transfer to a plate.
3. 3 In the same pot, sauté onion until softened. Add garlic and cook for 1 minute.
4. 4 Stir in tomato paste and cook for 2 minutes. Pour in Guinness and broth, scraping up any browned bits.
5. 5 Return beef to pot. Add carrots, potatoes, turnips, thyme, and bay leaf.
6. 6 Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, stirring occasionally.
7. 7 Remove bay leaf before serving.

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and knife
• Wooden spoon

Variations

• Add a splash of red wine for extra depth.
• Incorporate mushrooms for an earthy twist.

Substitutions

• Substitute beef broth with vegetable broth for a vegetarian version (use meaty mushrooms instead of beef).
• If Guinness isn't available, use another dark stout or porter.

Pairings

• Pairs well with a hoppy IPA or another dark beer.
• A glass of bold red wine complements the rich flavors.

Nutrition

Tips

• For deeper flavor, use a dark beer you enjoy drinking.
• This stew tastes even better the next day as flavors meld.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of crusty bread or over creamy mashed potatoes.
• A simple green salad on the side cuts the richness.

FAQ