Slow-Braised Beef Guinness Stew | A Classic Irish Winter Dish Shared With Canadian Guests

Guinness stout

🥗Healthier: non-alcoholic stout

💰Cheaper: dark beer

Non-alcoholic stout maintains flavor without alcohol.

beef chuck

🥗Healthier: leaner cuts of beef

💰Cheaper: stew meat

Leaner cuts reduce fat content while still being flavorful.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth can provide a lighter flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often more affordable.

Dust the beef with corn starch to seal in juices and make it tender.

Heat oil in a pot and sear the beef in two batches until browned on all sides, then set aside.

Chop 4 small onions into small pieces and chop some garlic.

Add butter to the pot, then add onions and garlic, cooking until softened.

Chop mushrooms into medium-sized pieces and add them to the pot with the onions and garlic, covering to fry for about 2 minutes until softened.

Add the beef back to the pot along with spices: coriander, sweet paprika, thyme, bay leaves, and juniper berries.

Add prunes for sweetness and tang, then pour in beef stock and Guinness stout.

Stir everything together and add Worcestershire sauce, salt, and pepper.

Transfer the pot to the oven and cook for about 3 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens