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Beef and Guinness Stew

5 from 2 votes
Course All Recipes, Dinner, Soup/Stew/Chili
Cuisine All, Beef
Servings 8
Calories 365 kcal


  • 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


  • 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.
  • 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.
  • 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.
  • 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.



Calories: 365kcalCarbohydrates: 19gProtein: 25gFat: 19gFiber: 4g
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