Beef and Guinness Stew

Beef and Guinness Stew

Cooking Light Executive Food Editor, Ann Taylor Pittman, promises “This meaty stew is so good, I sopped up every drop of the gravy-like broth with bread.” We recommend fresh H&F Bread Co. Yeast Rolls!

Beef & Guinness soup Cooking Light H&F Bread Co Atlanta Bakery This hearty beef stew is made  with  lean boneless chuck that's  cooked  with carrots, parsnips  and turnips and  flavored with  dark beer. Simmering it  in a  Dutch oven for about 2 hours  makes the meat and vegetables  fork  tender and delicious.


 Yield: 8 servings  (serving  size:  about  1 cup)
 Total time: 3 Hours, 18 Minutes




3 tablespoons olive oil, divided
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
5 cups chopped onion (about 3 onions)
1 tablespoon tomato paste
4 cups fat-free, lower-sodium beef broth
1 (11.2-ounce) bottle Guinness Stout
1 tablespoon raisins
1 teaspoon caraway seeds
1/2 teaspoon black pepper
1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
2 tablespoons finely chopped fresh flat-leaf parsley


1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef.

2. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.

Don't forget the yeast rolls!

H&F Bread Co. yeast rolls Atlanta bakery

Recipe from Cooking Light - Margaret M. Johnson

Photo: Jonny Valiant; Styling: Pam  Morris

For nutritional info, click here

Leave a comment

Comments will be approved before showing up.