Winter Sucks, Guinness Stew Helps

Guinness stout

🥗Healthier: non-alcoholic stout

💰Cheaper: dark beer

Non-alcoholic stout offers similar flavor without alcohol.

beef chuck

🥗Healthier: lean beef

💰Cheaper: stewing beef

Stewing beef is often less expensive and can be leaner.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth provides a lighter option, while chicken broth is usually cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Slice 2 onions and set aside.

Cut 3 carrots into 2-inch chunks.

Finely chop 2 celery stalks.

Slice beef chuck into 1-inch pieces.

Heat a Dutch oven over medium-high heat.

Add 2 tablespoons of olive oil to the pot.

Add the fatty pieces of beef to the pot and brown on all sides in batches, avoiding overcrowding.

Once browned, remove beef and set aside; add the chopped vegetables to the pot.

Cook the vegetables for about 5 minutes until they start to soften.

Add 2 tablespoons of flour to the vegetables and mix well, cooking for a couple of minutes to thicken.

Pour in a full can of Guinness and add 2 tablespoons of Dijon mustard and 2 tablespoons of black currant jelly.

Add 2 tablespoons of tomato paste to the pot and mix well, bringing the mixture to a boil while scraping the bottom of the pot.

Once boiling, add the browned beef back into the pot along with a couple sprigs of thyme and 4 bay leaves.

Season with salt and freshly cracked black pepper.

Cover the pot and reduce heat to low, allowing it to simmer gently for 2 hours.

After 2 hours, check the tenderness of the beef and potatoes; they should fall apart easily.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens