- 2 tablespoons butter
- 2 pounds beef roast (well marbled chuck, cut into 2-inch pieces)
- 2 cups chopped onion (about 1 large onion)
- 2 celery stalks (chopped)
- 2 tablespoons tomato paste
- 1 pint guinness (16 ounces, 475 ml, extra stout, make sure you use extra stout and not draught)
- 3 cups beef broth
- 2 carrots (large, peeled and cut into chunks)
- 4 parsnips (peeled and cut into chunks)
- 1/2 pound turnips (young, peeled and cut into chunks)
- 2 teaspoons dried thyme
- 4 tablespoons fresh parsley ( chopped, optional)
PER SERVING *
|Calories130Calories from Fat25|
|% DAILY VALUE*|
|Calories from Fat25|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Tamara S. 25 Mar
very good flavors. I like my stew a little thicker so i added cornstarch. Will definitely make this again
Jill 3 Feb
I am not the biggest beef stew person, but this was so amazingly good. Even my 2 pickiest eaters demolished it. I did add 2 beef bullion cubes to it, because the Guinness was slightly overpowering (and I love Guinness).
Jesse S. 18 Mar 2017
Great-tasting and hearty stew. Broth is more a soupy broth, which I like. The parsnips and bitterness of the Guinness are what make this a great recipe. I usually use potatoes in lieu of the turnips.
Dan D. 27 Feb 2017
Great flavor, but too runny for my taste. Take my review with a grain of salt, as this is my first attempt at a stew. I love thick broth and a hearty stew, but this one tends more towards a soup. The other reviewer added corn flour in the beginning to thicken it up. Additonally, i ended up doing 6 hours on high and 4 on low to get the carrots and potatoes to soften.
Tim D. 24 Apr 2016
Turned out really quite nice, packed a good hearty winter stew punch. I added corn flour at the start to give a thicker broth. A strong dish not for the salad worshipper