Beef and Guinness Stew

Beef and Guinness Stew
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Beef and Guinness Stew
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Ingredients
  • 3 tbs canola oil divided
  • 1/4 cup AP flour
  • 2 lbs boneless chuck roast trimmed and cut into 1 inch cubes
  • 1 tsp sea salt divided
  • 5 cups onion powder chopped
  • 1 tbs Tomato Paste
  • 4 cups fat free low sodium beef broth
  • 1 bottle Guinness Stout 11.2oz
  • 1 tbs raisins
  • 1 tsp caraway seeds
  • 1/2 tsp black pepper
  • 1 1/2 cups diagonal sliced carrots 1/2 inch thick
  • 1 1/2 cups diagonal slices parsnips 1/2 inch thick
  • 1 cup peeled turnip cubed
  • 2 tbs flat leaf parsley finely chopped
Servings:
Units:
Ingredients
  • 3 tbs canola oil divided
  • 1/4 cup AP flour
  • 2 lbs boneless chuck roast trimmed and cut into 1 inch cubes
  • 1 tsp sea salt divided
  • 5 cups onion powder chopped
  • 1 tbs Tomato Paste
  • 4 cups fat free low sodium beef broth
  • 1 bottle Guinness Stout 11.2oz
  • 1 tbs raisins
  • 1 tsp caraway seeds
  • 1/2 tsp black pepper
  • 1 1/2 cups diagonal sliced carrots 1/2 inch thick
  • 1 1/2 cups diagonal slices parsnips 1/2 inch thick
  • 1 cup peeled turnip cubed
  • 2 tbs flat leaf parsley finely chopped
Servings:
Units:
Instructions
  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.
  3. Stir in tomato paste; cook 1 minute, stirring frequently.
  4. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan.
  5. tir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
  6. 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.
  7. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.
Recipe Notes

Nutrition Facts
Beef and Guinness Stew
Amount Per Serving
Calories 365 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Total Carbohydrates 19g 6%
Dietary Fiber 4g 16%
Protein 25g 50%
* Percent Daily Values are based on a 2000 calorie diet.

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