There is nothing better on a cold winter (or spring!!) day than a hot, hearty bowl of stew and this version is OUT OF THIS WORLD! This stew has such a rich, well-developed flavor that I promise you, once you try this version you might never make it your old way again! I thought that red wine made my stew perfection but using the Guinness was even better, having it both cook with the stew and as a finishing touch at the end added two layers of flavor that was so delicious.
I came across this recipe in a new cookbook that I just bought which is put out by the Cook’s Country TV show entitled, The Complete Cook’s Country TV Show Cookbook: 10th Anniversary Edition , and it’s an AMAZING cookbook. There are so many incredible recipes from soups to breakfasts to desserts. Everything is clearly explained and well thought out, it’s definitely worth adding to your cookbook collection!
The original recipe calls for the use of chicken broth but I much prefer the richness of stock instead, I think it adds a much better flavor to the finished stew. What is interesting about this recipe is that they eliminate the step of searing and browning the meat before cooking. By cooking the stew uncovered in the oven it allows the meat to take on a flavorful browning and as the liquid in the stew reduces down the overall flavor becomes even more rich and concentrated. Great time-saving technique!
Lastly, I love to cook stews in my large enameled cast iron Dutch oven, it’s a great size at 6 qts and it retains heat well and cooks so beautifully. You can spend hundreds on a Dutch oven pot, especially ones made by Le Creuset®, Staub®, etc., but Lodge® puts out a really excellent product that costs pennies compared to other brands. I picked up this Lodge® Dutch oven on Amazon for only $45!! That’s a crazy deal! If you’re interested in getting one for yourself, just click here to order. Enjoy!
- 1 (3.5 – 4lb) boneless beef chuck-eye roast, pulled at seams and trimmed into 1.5″ pieces OR good quality pre-cut stew meat
- Kosher salt and pepper, to taste
- 3 tbs vegetable oil
- 2 onions, chopped finely
- 1 tbs tomato paste
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups chicken stock (I prefer Kitchen Basics brand)
- 1 1/4 cups Guinness Draught
- 1 1/2 tbs packed dark brown sugar
- 1 tsp minced fresh thyme
- 1 1/2 lbs Yukon Gold potatoes, unpeeled and cut into 1″ pieces
- 1 lb carrots, cut into 1″ pieces
- 2 tbs minced fresh parsley
Adjust oven rack to lower middle position and heat oven to 325ºF. Season the beef with Kosher salt and pepper. Heat oil in a Dutch oven over medium-high heat until shimmering. Add the onions and 1/4 tsp Kosher salt and cook, stirring occasionally, until well browned, about 8-10 minutes.
Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in the flour and cook for 1 minute. Whisk in chicken stock, 3/4 cup of Guinness, sugar and thyme, scrape up any browned bits. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to a simmer. Transfer to oven and cook, uncovered, for 90 minutes. Stir halfway through cooking.
Stir in the potatoes and carrots and continue cooking until the beef and vegetables are tender, about an hour. Stir halfway through cooking. Remove from oven and stir in the remaining 1/2 cup of Guinness and parsley. Adjust seasonings and serve hot.
**Tip – This stew goes really well with a warm loaf of my delicious Beer Bread .**