Guinness Beef Stew
Tender beef in a savory broth topped with a crunchy cheesy baguette. This comfort food even has a crock pot option!
Servings 6 Servings
Calories 350kcal
Ingredients
For the Stew
- 1 ½ Pounds Beef Stew Meat Cut Into Bite Size Pieces
- 2 Tablespoons Flour
- 2 Sweet Onions Sliced
- 1 Bottle Guinness Draught
- ¾ Teaspoon Herbs de Provence
- ¼ Teaspoon Onion Powder
- ¼ Teaspoon Garlic Powder
- 3 Cloves Garlic Minced
- 2 Large Potatoes Peeled and Diced
- ½ Head Cabbage Shredded
- 4 Cups Low Sodium Beef Stock
- 1 Tablespoon Parsley Roughly Chopped
For the Garlic Bread Topper
- 1 Whole French Baguette Sliced
- 2 Tablespoons Butter Melted
- 1 Garlic Clove
- ½ Cup Shredded Mozzarella Cheese
Instructions
For the Stew
- In a large bowl, combine beef with flour. Season generously with salt and black pepper. Toss until well coated.
- In a large stock pot heat a few tablespoons of canola oil over medium high heat. Cook beef a few minutes on each side until browned.
- Set aside,
- In the same pot, add another tablespoon of oil. Cook onions for 10-15 minutes or until golden brown.
- Pour in Guinness. Reduce for 5-7 minutes or until slightly thickened.
- Add in onion/garlic powder, herbs de Provence, and garlic. Stir until incorporated.
- Add in beef, potatoes, and cabbage. Stir until just combined.
- Pour in beef stock.
- Simmer with a lid slightly askew for around 1 ½ hours.
- You could also pour everything into the crockpot for 3-4 hours on high or 7-8 hours on low.
For the Topper
- Preheat oven to 400 degrees F.
- Brush baguette with butter and season with salt. Bake for 8-10 minutes or until crusty.
- Rub with garlic clove and sprinkle with cheese. Broil for 2-3 minutes or until melted.
- Top stew with garlic toast crouton and fresh parsley if desired.
Notes
Ingredient Notes and Shopping Tips
- Beef Stew Meat: Beef stew meat is beef that’s cut into small chunks, usually cubes. Stew meat can be made from many different cuts of beef, like sirloin or chuck. It tends to be tough so it is best cooked low and slow. This makes it tender, and it will practically fall apart in your mouth. Look for marbling (ie. fat) in the meat as well. This will melt as it cooks making your beef super tender. Stew meat is available at nearly every butcher shop, as well as grocery stores with an in-house meat counter. Its price depends on the cut. The more common the cut, the cheaper the price.
- Guinness Beer: Guinness Draught is a smooth, creamy beer that has a rich, malty flavor. It has a dark hue and a smooth finish and is great to drink and cook with.
- Herbs de Provence: This blend of spices is common to France’s Provence region. The exact blend varies depending on the source, but its staples are thyme, rosemary, basil, savory, and marjoram. Some mixtures include bay leaf, tarragon, oregano, and fennel. If you don't have it on hand, use Italian or House Seasoning.
- Potatoes: I like using Yukon Gold in this recipe as they hold up well and don't become mushy.
- Beef Stock: Use low sodium if possible to avoid an overly salty broth. Then you can add salt to your family's tastes.
- Brown Beef: Don't skip this step. It adds so much rich flavor.
- Beer: The beer cooks off, but if you're not comfortable using it additional stock could be used instead. Nonalcoholic beer is also an option worth considering.
- Dry Beef: Pat beef dry to help the flour stick better, and to get a good sear.
- Even Cuts: Cut your beef and then later your veggies in similar size pieces so they cook at the same rate.
- Deglaze: Scrape the brown bits of beef up after pouring in your beer they'll add SO much flavor.
Nutrition
Calories: 350kcal | Carbohydrates: 26g | Protein: 34g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 503mg | Potassium: 1248mg | Fiber: 4g | Sugar: 8g | Vitamin A: 310IU | Vitamin C: 42.6mg | Calcium: 160mg | Iron: 6.1mg