Beef & Guinness Stew

Name: Beef & Guinness Stew
Cuisine: European, British
Ingredients: 1/2 pound diced bacon; 3 pound beef chuck, cubed; 2 onions, finely diced; 2 cups finely diced cremini mushrooms; 2 celery stalks, finely diced; 4 garlic cloves, minced; 2 tablespoons tomato paste; 3 tablespoons flour; 1X can Guinness Draught; 4 cups beef broth; 3 sprigs thyme, rosemary, and parsley, tied with twine; 2 bay leaves; 1 tablespoons worcestershire sauce; 3 carrots, peeled and cut into 1/2-inch pieces; 1 pound baby potatoes; 2 tablespoons minced flat-leaf parsley; Sea salt and cracked black pepper

5 steps

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Updated at: Sun, 14 Jan 2024 19:39:12 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories950.6 kcal (48%)

Total Fat61.5 g (88%)

Carbs33.2 g (13%)

Sugars5.5 g (6%)

Protein59.3 g (119%)

Sodium1418.6 mg (71%)

Fiber3.8 g (13%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat a large pot over medium-heat, and add the bacon. Cook until crispy and browned, then remove with a slotted spoon.

Step 2

Season the beef well with salt and pepper, then add to the pot and brown on all sides. Again, remove with a slotted spoon or tongs. Add onions, mushrooms, celery, and a good pinch of salt, and cook until softened and translucent, about 6-8 minutes

Step 3

Add garlic and tomato paste and cook for 2 minutes, stirring, then stir in the flour and coat the veggies well.

Step 4

Add the Guinness Draught to deglaze the pan (and add beautiful notes of Irish-flavoured deliciousness), then add stock, your herbs, Worcestershire, and a good pinch of salt and pepper, then cover and cook for about 2 hours over medium heat, stirring every now and then. Add the carrots and potatoes, then continue cooking until the veggies are fork tender and the beef is fall-apart perfect.

Step 5

Plate up, then top with cracked black pepper and flat-leaf parsley.