Beef and Guinness Stew




For a non-alcoholic version of this hearty stew, substitute beef broth for the stout.


  1. Preheat oven to 325 F.
  2. Toss beef with flour, ½ teaspoon salt and ¼ teaspoon pepper. In Dutch oven, heat oil over medium-high heat. Brown meat on all sides; remove. Add chopped onion to Dutch oven; cook until translucent (about 3 minutes). Return browned meat to pan. Stir in garlic, thyme, rosemary and bay leaf; cook for 30 seconds. Stir in Guinness, tomato puree and remaining salt and pepper. Bring to a boil.
  3. Bake, covered, 2 hours. Remove cover; stir in carrots and pearl onions. Continue baking, covered, until meat and carrots are tender (about 30 minutes). Remove bay leaf; discard. Serve stew over noodles; sprinkle with parsley.

Chef’s tip

FoodE Tip: If you prefer, 2 pounds beef stew meat can be substituted for the beef chuck roast.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.