A hearty and flavorful stew made with beef chuck roast, carrots, parsnips, and Guinness beer, perfect for a comforting meal.
210 minutes
A hearty and flavorful stew made with beef chuck roast, carrots, parsnips, and Guinness beer, perfect for a comforting meal.
Unflavored Powdered Gelatin
tablespoons
Vegetable Oil, divided
tablespoons
Beef Chuck Roast, cut into 3 steaks
0 lb
to taste
to taste
Carrots, half peeled and split lengthwise, half cut into large dice
0 lb
Parsnips, half peeled and split lengthwise, half cut into large dice
0 oz
Yellow Onions, half peeled and split in half through the root, half cut into large dice
0 lb
Garlic, lightly crushed
cloves
Espresso, or strong brewed coffee
cups
Bittersweet Chocolate
0 oz
Guinness Draught Beer
0 oz
Bouquet Garnis, about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine
each
tablespoons
tablespoons
tablespoons
tablespoons
Small Waxy Potatoes
0 oz
Flat Leaf Parsley, minced
to taste
1. Preheat Oven
Begin by preheating your oven to 300°F (150°C). This ensures it's ready for the beef stew when the time comes.
2. Prepare Gelatin Mixture
In a medium bowl, pour 1 cup of chicken stock and sprinkle the 4 packets of unflavored powdered gelatin over it. Set this mixture aside to allow the gelatin to fully dissolve, which will help create a rich texture in your stew.
3. Brown the Beef
Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Season the 3 pounds of beef chuck roast steaks generously with kosher salt and freshly ground black pepper. Once the oil is hot, brown the beef on two sides until a deep, golden crust forms, approximately 10 minutes. This browning process enhances the flavor of the beef through the Maillard reaction.
4. Sauté Vegetables
Next, add the split carrots, split parsnips, halved onions, and lightly crushed garlic cloves to the Dutch oven. Sauté these vegetables for about 4 minutes, allowing them to brown slightly, which will add depth and complexity to the stew.
5. Add Liquids and Aromatics
Scrape the gelatin mixture into the pot, followed by 1/4 cup of espresso or strong brewed coffee, 1 ounce of bittersweet chocolate, the 2 cans of Guinness Draught beer, and the bouquet garnis. Additionally, stir in 1 tablespoon each of Asian fish sauce, soy sauce, and Worcestershire sauce. Bring this mixture to a simmer, ensuring all ingredients are well-combined.
6. Add Beef and Flour
Cut your browned beef into large chunks and toss them with 2 tablespoons of all-purpose flour to coat evenly. This flour coating will help thicken the stew as it cooks. Add the beef chunks to the simmering pot, stirring to combine everything.
7. Cook Stew in Oven
Transfer the Dutch oven to your preheated oven, leaving the lid partially open. Cook the stew for 1 hour, stirring every 30 minutes to ensure even cooking.
8. Add Potatoes
After an hour, add the 8 ounces of small waxy potatoes to the stew. Continue cooking for an additional 30 minutes.
9. Sauté Diced Vegetables
Meanwhile, heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the diced carrots, parsnips, and onions, cooking them for about 5 minutes until they are lightly browned. This step prevents the vegetables from becoming mushy in the stew.
10. Combine and Finish Cooking
Remove the Dutch oven from the oven and discard the bouquet garnis. Skim off any excess fat from the surface of the stew with a ladle. Add the sautéed diced vegetables to the stew and return the pot to the oven. Cover and cook for another 45 minutes, removing the lid for the last 25 minutes to allow the stew to thicken slightly.
11. Season and Serve
Before serving, skim any remaining fat from the surface and season the stew with additional salt and pepper to taste. Garnish with minced flat-leaf parsley leaves and tender stems.
Use lamb for Irish Lamb Stew, chicken thighs for Chicken and Stout Stew, or vegetables for Vegetarian Stout Stew.
Swap Guinness for red wine, white wine, or hard cider in different versions.
Add well-browned mushrooms to the stew.
Use parsnips, turnips, or sweet potatoes instead of some potatoes.
Try using a Belgian ale for a sweeter, fruitier flavor, or a smoky porter for a deeper profile.
Start with the best quality beef you can find, preferably chuck roast known for its marbling which translates to flavor and tenderness after a long braise. Fresh, organic potatoes and vegetables will also make a difference in the overall taste of your stew.
A low and slow cook is key to breaking down the tough fibers in the beef and allowing the flavors to meld. Consider using a Dutch oven and maintaining a gentle simmer, either on the stovetop or in a low-temperature oven.
Don't rush the browning process of the beef; this is crucial for developing depth of flavor. Make sure the beef is patted dry and seasoned well before searing it in a hot pan to achieve a rich, caramelized crust.
Stews generally taste better the next day after the flavors have had time to meld and mature. If you can, make your stew a day ahead and reheat it gently before serving.
After browning the beef, use the Guinness to deglaze the pan, scraping up all the browned bits (fond) from the bottom. This step not only cleans your pan but also incorporates complex flavors into your stew.
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