Beef and Guinness Stew

by Rachel on March 16, 2010

I love beef stew but I haven’t ever made it before, and really, beef stew needs to be homemade to be good. In keeping with the whole fun with beer theme for St. Patrick’s Day, I turned to another Cooking Light recipe. And like the Guinness brownies, it did not disappoint!

Once again, you’ll need some booze for this recipe!


This is a slightly bastardized version of the original recipe. You know how I roll.


(Serves four)

1 tbsp butter, divided

1/8 cup flour

1 lb lean beef cut into cubes

1/2 tsp salt

2 cups chopped onion

1/2 tbsp tomato paste

2 cups fat-free reduced sodium beef broth

1 cup Guinness

1 tbsp raisins

1/4 tsp black pepper

1/2 cup sliced carrot

1/2 cup sliced parsnip

1/2 cup cubed and peeled turnip

1 tbsp finely chopped fresh flat-leaf parsley

This Is How We Do It

Sprinkle the beef with salt and put in plastic bag with flour; shake until the beef is well-coated.

Heat 1/2 tbsp butter in a large pan and add the beef. Cook for about five minutes, until it is brown on all sides. Then add the remaining 1/2 tbsp butter and the onions to the pan and cook until the onions are tender.

beef stew

Add the broth, Guinness, tomato paste, raisins, veggies, and black pepper.

Cover and cook on HIGH for one hour; then reduce to LOW and cook for another six hours. Then serve topped with the parsley!

Guinness stew

The parsley gives it a nice festive hint of color and adds freshness to the otherwise warm and savory soup.

beef stew

YUM! It’s got the classic taste of beef stew, but with some bite from the beer. I actually realized later on that even though I halved the recipe, I did not half the amount of Guinness in it…I used the original amount. Whoops! The directions above are correct, but if you want to get heavy handed with your Guinness, well…that works too!

I adapted the recipe for my slow cooker, but you can easily make it on the stove top as well. (Cook for an hour covered and then 50 minutes uncovered.) But since I was making it as my contribution to the Outside the Box Culinista Test, I thought I’d really take it all the way and make it a true “make ahead” meal. Julia said to me the other day, “Why don’t we make all our meals in the Crock Pot?” I concur! I’m so busy right now, but it was nice to know this was simmering all day, just waiting for me to have for dinner!


{ 3 comments… read them below or add one }

1 Jessica @ How Sweet March 16, 2010 at 6:39 pm

Stew with booze? I’m in.


2 Nikki March 17, 2010 at 9:44 am

Looks delicious! A must try!
I’m so excited to see you’re using Guinness in all these fantastic recipes! I made the brownies again cause they were just that amazing!
.-= Nikki´s last blog ..A born-again yogi =-.


3 Kim March 18, 2010 at 12:20 pm

I think the best part about Crock Pot cooking is the way it makes your entire house smell delicious.
.-= Kim´s last blog ..Eating in equilibrium =-.


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