Description
A rich, slow-cooked Irish stew featuring tender beef chuck, root vegetables, and a velvety gravy made with Guinness Draught.
Ingredients
Scale
- 3 lbs Beef Chuck Roast, cubed
- 14.9 oz Guinness Draught
- 4 slices thick-cut bacon, diced
- 2 large yellow onions, chopped
- 4 cloves garlic, minced
- 3 carrots, sliced
- 3 parsnips, sliced
- 1 lb Yukon Gold potatoes, cubed
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1/4 cup all-purpose flour
- Fresh thyme, rosemary, and bay leaf
Instructions
- Dredge beef in flour and sear in rendered bacon fat until browned.
- Sauté onions, garlic, and tomato paste in the same pot.
- Deglaze the pot with Guinness, scraping up the browned bits.
- Add beef, bacon, broth, and herbs; simmer covered for 90 minutes.
- Add potatoes, carrots, and parsnips; simmer for another 60 minutes until tender.
Notes
Rich in protein, high in iron from the stout and beef, and packed with vitamins from root vegetables.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
Nutrition
- Calories: 455 kcal