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Cozy Guinness Beef Stew with Root Veggies – Easy Family Meal

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A rich and hearty beef stew made with Guinness stout and root vegetables, perfect for a comforting family dinner. This one-pot meal is budget-friendly, easy to make, and tastes even better the next day.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1 can (14.9 oz) Guinness Draught Stout
  • 4 cups low sodium beef broth
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 3 parsnips, peeled and cut into 1-inch chunks
  • 2 medium yellow onions, diced
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil, divided
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep your beef (10 minutes): Pat the chuck roast cubes dry with paper towels. In a small bowl, mix the flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss the beef cubes in the flour mixture until evenly coated. Shake off any excess flour. Let the coated beef sit on a plate while you heat your pot.
  2. Sear the beef in batches (15 minutes): Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat until it shimmers. Working in batches, add the beef cubes in a single layer. Let them brown undisturbed for 3-4 minutes per side. Use tongs to flip each piece. Transfer browned beef to a clean plate. Repeat with remaining beef, adding more oil if needed.
  3. Sauté the aromatics (8 minutes): Reduce heat to medium. Add the remaining 1 tablespoon of olive oil. Toss in the diced onions and cook, stirring occasionally, until soft and translucent — about 5 minutes. Add the minced garlic and cook for 1 minute more, stirring constantly.
  4. Build the flavor base (5 minutes): Stir in the tomato paste and cook for 2 minutes, stirring constantly. Pour in the Guinness, scraping up all the browned bits from the bottom with a wooden spoon. Let the beer bubble and reduce for 2 minutes.
  5. Add the liquids and beef (5 minutes): Pour in the beef broth and Worcestershire sauce. Stir to combine. Return the browned beef and any accumulated juices to the pot. Add the thyme sprigs and bay leaves. Bring everything to a gentle simmer.
  6. Simmer low and slow (1.5 hours): Reduce heat to low, cover the pot with the lid slightly ajar, and let it simmer gently. Check every 30 minutes, giving it a stir. After 1 hour, taste the broth and adjust salt if needed.
  7. Add the root vegetables (45 minutes): After the initial 1.5 hours, add the carrots and parsnips. Stir them in gently. Re-cover and continue simmering for another 40-45 minutes, or until the vegetables are tender and the beef is fall-apart tender. If the stew is too thin, remove the lid and let it simmer uncovered for 10 more minutes.
  8. Finish and serve (5 minutes): Remove the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish with fresh parsley, and serve immediately with crusty bread.

Notes

Let the beer sit open for about 10 minutes before using to let some carbonation settle. For a gluten-free version, substitute 2 tablespoons of cornstarch mixed with 3 tablespoons of cold water, added at the end. The stew tastes even better the next day.

Nutrition

Keywords: Guinness beef stew, Irish stew, beef stew with stout, root vegetable stew, one-pot meal, comfort food, family dinner

Find it online: https://ovenmila.com/cozy-guinness-beef-stew-with-root-veggies-easy-family-meal/