Hearty Guinness braised beef stew chock full of tender root vegetables – a rich and satisfying one-pot meal!
A storm is a-brewing in the northeast. As I write this we are on track to get a pile of snow just in time for the weekend. This means I need to have all necessary supplies on hand…sleds in the garage, cocoa and marshmallows in the cupboard, wood stacked by the fireplace, a fabulous bottle of red and a big pot of beef stew. I did say necessary.
There are times when I enjoy a good snowstorm. It’s definitely not in March or on a Monday morning, but on a Friday or Saturday night in January? Okay. There’s something romantic about it. Something cozy. If you ask me if I like snow in July, I’d grab you by the shoulders and shake you. In July I’m all sun and surf. But as much I’ve complained over the years about the weather hurdles we have to overcome in the northeast, I’m always ready for the next season.
When we lived in California years ago, the thing that surprised me most was how much I missed the seasons. I thought I would be thrilled to never don a hat and mittens or need a winter coat. Turns out I never felt completely at home there, especially during the winter. Don’t get me wrong, I love the bay area. But I guess I’m truly an east-coaster at heart.
So as this east coast girl prepares for the first noreaster of the season, I’m a teeny bit excited. I’m looking forward to grabbing the boys and the sleds and hitting the hills. I know after about a million trips up and down the hill we’ll all have worked up a solid appetite. And I can think of nothing more satisfying on a snowy day than a big pot of hearty beef stew.
This beef stew is the ultimate one-pot meal. It has tender chunks of melt-in-your mouth beef simmered slowly with slices of carrots, parsnips and potatoes in a rich Guinness sauce. A dash of soy sauce and a handful of bittersweet chocolate give depth to the flavor and are a perfect compliment to the dark stout beer. Ladle it into bowls and serve it with a chewy, rustic loaf of bread and a full-bodied bottle of red and all I can say is LET. IT. SNOW!
- 2 Tbsp canola or vegetable oil
- 1/3 cup all-purpose flour seasoned with salt and pepper
- 2 pounds beef chuck in 2-inch cubes
- 1 large onion diced
- 2 cloves garlic minced
- 2 Tbsp tomato paste
- 2 - 12 oz bottles Guinness beer
- 1 cup beef stock
- 2 Tbsp soy sauce
- 2 Tbsp Worcestershire sauce
- 1 Tbsp light brown sugar
- 1 oz bittersweet chocolate chopped
- Kosher salt and freshly ground black pepper
- 3 large carrots peels and cut into 1-inch slices
- 3 large parsnips peels and cut into 1-inch slices
- 1 pound baby potatoes washed and quartered
- 2 tsp fresh thyme minced
- 1/4 cup parsley minced and divided
Heat oil over med/high heat in a dutch oven.
Toss beef cubes with seasoned flour and brown in batches in the dutch oven, taking care not to overcrowd the pot. Set browned beef aside on plate.
Add onion and saute until softened, about 4 minutes.
Add minced garlic and saute 2 minutes, then stir in tomato paste and cook 1 minute.
Stir in beer, stock, soy sauce, Worcestershire sauce, brown sugar and chocolate and season well with salt and pepper.
Bring to a boil and reduce to a simmer and add in browned beef and any juices. Cover and simmer for 1 1/2 hours.
Add carrots, parsnips, potatoes, thyme and half the parsley and cover. Simmer for an additional hour.
Season to taste and stir in remaining parsley. Ladle into bowls and serve.