Day 8: { Guinness Beef Stew}

Today was cold. I live in Canada so it’s cold for a good portion of the year. It doesn’t help that I’m pretty much always freezing. So sometimes you need a meal that heats your whole body up ( even if it’s only temporary). A couple weeks ago I made this stew and it was so good.

As a kid I used to cry when we had beef stew ( not a joke), I think it may have been my severe dislike for cooked vegetables as a kid. Good news is I no longer cry when I have beef stew I love it.

A few recommendations for you when purchasing your beef for the stew try to get the higher grade of beef. This will make a difference because you want the beef to become more tender over time. So splurge on the meat okay?

Anyways this stew is a little bit sweet from the combination and brown sugar and Guinness. It is so awesome. Shout out to Anna Bowes for giving me the great idea for Guinness stew 😉



Guinness Beef Stew


1 (3½ to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed and cut into 1½-inch pieces
3 tablespoons vegetable oil
2 yellow onions, chopped fine
¼ teaspoon salt
1 tablespoon tomato paste
2 garlic cloves, minced
¼ cup all-purpose flour
3 cups chicken stock
1 (12-ounce) bottle Guinness Draught, divided
4½ teaspoons dark brown sugar
1 teaspoon minced fresh thyme
1½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley


1. Adjust an oven rack to the lower-middle position and preheat to 325 degrees F.

2. Season the beef with salt and freshly ground pepper.

3. Heat the oil in a dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.

4. Add the tomato paste and garlic and cook for 2 minutes. Stir in the flour and cook for an additional 1 minute.

5. Whisk in the chicken stock, ¾ cup of the Guinness, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.

6. Transfer the pot to the oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.

7. Stir in the potatoes and carrots and continue cooking until the beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste and serve.

Adapted from :

Thanks for reading,



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