Beef and Guinness Stew with Skillet Bread
In addition to raindrops on roses and whiskers on kittens, cooking happens to be one of my favorite things. I love preparing delicious dishes for family and friends. And this recipe is one of the best things I’ve made in a long, long time. It’s a hearty Irish stew featuring rustic chunks of vegetables and rich, flavorful chunks of beef. The broth combines beef stock, Guinness Extra Stout and a couple of surprise ingredients: caraway seeds and raisins. It’s DEE-LISH. If you plan to make just one Irish-inspired meal this week (or any time of year!), Beef and Guinness Stew is a winner.
I served our stew with 30-Minute Honey Whole Wheat Skillet bread from here. It’s amazing — and amazingly simple. Averie’s recipe may change the way I bake bread for the rest of my life!
To make the stew (printable recipe at the end of this post), you will need 2 lbs. of beef. I used top blade (also known as flat iron) steaks, cut into bite-sized chunks. Add 2 tablespoons of canola oil to a cast iron skillet and turn heat to high. Add beef and cook in batches until meat is browned on all sides, about five minutes per batch. Use a slotted spoon and transfer beef to a Dutch oven or stock pot.
Slice 4 onions and saute until just beginning to brown. Sprinkle with flour and stir to coat the onions.
Transfer onions to the Dutch oven with the beef.
Then add to the Dutch oven: 8 cups beef stock, 1 cup Guinness Extra Stout, eight carrots roughly chopped, four stalks celery roughly chopped, four red potatoes chopped with skins still on, 1 teaspoon caraway seeds, 2 Tablespoons raisins, 1/4 cup vegetable or tomato juice, salt and pepper.
Bring to a slow boil and continue simmering for 60 minutes. Then add two cans water chestnuts, drained.
Add 3-4 sprigs fresh, chopped parsley.
Simmer for another 30 minutes or until thickened. Adjust seasonings if necessary. I baked the bread during this last 30-minute simmer. Serve in bowls with crusty rolls, Irish Soda Bread or the Honey Wheat Skillet Bread (link above).
I hope you enjoy this recipe as much as we did.
And may the hinges of our friendship never grow rusty!
- 2 tablespoons canola oil
- 2 lbs. top blade or stew beef, cubed
- 3 large onions, sliced
- ¼ cup all-purpose flour
- 8 carrots, peeled and rough chopped
- 4 red-skinned potatoes, diced
- 4 stalks celery, rough chopped
- 8 cups unsalted beef stock
- 1 cup Guinness Extra Stout
- 1 teaspoon caraway seeds
- 2 tablespoons raisins
- ¼ cup vegetable or tomato juice
- Kosher salt and cracked black pepper
- 2 cans water chestnuts, drained
- 2 tablespoons fresh parsley, chopped
- Heat 2 tablespoons canola oil in a cast iron skillet on high heat. Add the beef and cook in batches until browned, about five minutes. Transfer beef with a slotted spoon to a Dutch oven or stock pot.
- In the same skillet, saute onions until just beginning to brown. Add flour and stir to coat the onions. Transfer to the Dutch oven.
- Add remaining ingredients except water chestnuts and parsley. Bring to a slow boil and simmer for 60 minutes or longer.
- Add water chestnuts and parsley. Adjust seasonings if necessary.
- Simmer for another 30 minutes or until broth is reduced and stew has thickened.