The Pioneer Woman Tasty Kitchen
Profile Photo

Guinness Beef Stew

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This recipe makes for a great weeknight meal, even if you’re gone all day at work, because the prep can be done the night before and it takes all day to cook (on it’s own). I love the addition of Guinness and bittersweet chocolate. It makes an amazingly rich, dark sauce. I know it will be a hit with whomever you make it for.

Ingredients

  • 3 pounds Boneless Beef Chuck, Cut Into Cubes
  • 3 Tablespoons Canola Oil, Divided
  • 2 whole Small Onions, Chopped
  • 4 cups Low Sodium Chicken Broth
  • 1-¾ cup Guinness Draught, Divided
  • 1 Tablespoon Light Brown Sugar
  • 1 teaspoon Dried Thyme
  • 1 ounce, weight Bittersweet Chocolate, Chopped
  • 2 whole Bay Leaves
  • 5 whole Carrots, Peeled & Cut Into 1" Chunks
  • 1 pound Parsnips, Peeled & Cut Into 1" Chunks
  • 1 pound Baby Red Potatoes, Scrubbed & Halved
  • ¼ cups Flour
  • 2 Tablespoons Chopped Flat Leaf Parsley

Preparation

Pat the beef dry with paper towels. Season with a generous sprinkle of kosher salt and freshly ground pepper. Heat 2 tablespoons of canola oil in a large, heavy skillet over medium-high heat. Cook the beef in batches, until browned on all sides, about 8 minutes total. Transfer to a slow cooker. Continue until all the beef is browned and add more oil to the skillet, if necessary.

Add the remaining tablespoon of oil to the same skillet and add in the onions. Cook until softened and beginning to brown, about 5 minutes. Add in the chicken broth, 1 1/2 cups Guinness, light brown sugar, thyme, chocolate, and bay leaves. Bring to a boil and using a wooden spoon, scrape up any brown bits from the bottom of the skillet. Transfer to the slow cooker.

Add the carrots, parsnips and potatoes to the slow cooker. Cook on low heat for 9 to 10 hours, or on high for 6 to 7 hours.

At the end of the cooking time, turn the slow cooker up to high. Whisk the flour and remaining 1/4 cup of Guinness until smooth. Then stir the mixture into the stew. Cover and cook for an additional 15 minutes, or until the sauce thickens. Stir in the parsley, discard the bay leaves, and season with salt and pepper.

You can brown the beef and prepare the onion mixture the night before and add that to the slow cooker in the morning, if desired.

(Adapted from Cooks Country magazine, February 2007)

10 Comments

You must be logged in to post a comment.

Profile photo of Erynn

Erynn on 3.9.2023

My wife made this and accidently oversalted the meat and thus the whole stew, but we can still tell it’s amazing! We’ll definitely be making it again.

Profile photo of wallajohnson

wallajohnson on 10.17.2010

So good…got many compliments at the church potluck today!

Profile photo of luluwithers

luluwithers on 9.20.2010

my husband will be in heaven. parsnips are his favorite

Profile photo of salgal

salgal on 2.5.2010

I made this last night using turnips instead of parsnips and my kids and husband practically licked the crockpot clean. What a delicious, rich sauce! Since it uses a little more than a bottle of Guinness, I made Guinness chocolate cupcakes with the leftover stout to complete the night!

Profile photo of jackiestaylor

jackiestaylor on 1.4.2010

I made this for supper, delicious!

2 Reviews

You must be logged in to post a review.

Profile photo of christined

christined on 9.30.2010

Wonderful. The flavors are amazing. A new favorite for me as well. Thanks so much for sharing!

Profile photo of macgirl

macgirl on 5.22.2010

This is my new favorite! The flavors are amazing. I usually add a bit more salt (I know. . . bad bad), and pair it with the Jalapeno Cheddar Biscuit triangles from TK. Mmmm, good.

Related Recipes

Crab and Corn Chowder
Profile Photo by Krystle in Soups
This rich and creamy soup is packed with fresh corn and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Vegetable Beef Soup
Profile Photo by Beth Pierce in Soups
Beef Vegetable Soup is made with tender chunks of slow simmered...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Mussels with Coconut Curry Lime Broth
Profile Photo by Vanessa LaBranche in Soups
Quick mussels recipe with a spicy broth using habanero peppers and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cold Zucchini Soup
Profile Photo by Magali Mutombo in Soups
A perfect cold soup for the summer. An alternative to gazpacho...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Easy Gazpacho
Profile Photo by Beth Pierce in Soups
This Spanish Gazpacho recipe is bursting with the flavors of sun-ripened...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy