Beef & Guinness Stew

This Beef & Guinness Stew is a stick-to-your-ribs kind of meal that’s perfect for any day of the week. It’s hearty, flavorful, and full of protein and lots of vegetables. Typical stews are made with meat, potatoes, and sometimes onions and carrots too, and we’ve added cabbage for extra nutrients and bite. The stew is rounded out with Guinness (or another dry stout) and just a touch of Worcestershire sauce for added umami flavor.

Author: Cooking with Conks

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 2 hours 15 minutes

Total Time: 2 hours 30 minutes

Servings: 8 Servings

Calories: 437 kcal per serving

Ingredients

2 pounds - beef stew meat
2 - carrots
5 - Yukon gold potatoes
8 ounces - pearl onions
¼ heads - green cabbage
4 cups - beef broth
1 cup - Guinness beer
1 tbsp - Worcestershire sauce
1 tbsp - brown sugar
2 tablespoons - oil
2 tablespoons - flour
Sprig - few sprigs thyme
2 - bay leaves
2 ½ teaspoons - salt
1 tsp - pepper
Optional: cornstarch slurry
Chopped parsley

Instructions

In a bowl or zip top bag, toss beef with 2 tsp salt, 1 tsp pepper, and 2 tbsp flour.
Heat 1 tbsp oil in a large pot or Dutch oven over medium heat. Working in batches, brown the meat, cooking for a few minutes on each side (note: meat won’t be cooked through). Once browned, remove from pot and place on plate while browning next batch (may need to add 1 tbsp oil for each batch) until all the meat is browned, removed from the pot, and set aside.
In the same pot, add onions and carrots, ½ tsp of salt, and cook for 5-10 min or until starting to soften.
Add the meat back to the pot and then deglaze with the Guinness beer and beef broth.
Add the herbs, brown sugar, Worcestershire, and potatoes and cover the pot. *Note: cooking the potatoes this way will cause them to thicken the stew a little. If you’d rather have your potatoes less done, you can add them to the stew with the cabbage.*
Cook for an hour, then add cabbage.
Taste for seasoning, cover, and cook for another hour.
After 2 hours, it’s time to eat! If you want the stew thinner, add more broth. Thicker? Add the cornstarch slurry, which will cause the stew to thicken up once it comes to a boil.
Garnish the stew with fresh parsley and serve with crusty bread, if desired.

Nutrition