Beef & Guinness Stew

15 195 312
Ingredients Minutes Calories
Prep Cook Servings
15 min 3 h 8
Beef & Guinness Stew
Health Rating


1/4 cup All-purpose white flour
4 cup Beef broth (stock), low-sodium
908 gm Beef, chuck, blade, lean (boneless, trimmed, cut into 1-inch cubes)
1 bottle (341ml) Beer, Guinness Stout
1/2 tsp Black pepper
3 tbsp Canola oil (divided)
1 tsp Caraway seed
1 1/2 cup sliced Carrots (diagonal slices)
2 tbsp Parsley, Italian, fresh (finely chopped)
1 1/2 cup Parsnip (diagonal slices)
1 tbsp Raisins, seedless (sultana)
1 tsp Salt (divided)
1 tbsp Tomato paste, canned
1 cup Turnip (1/2-inch thick cubes)
3 medium Yellow onion (chopped)


Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef.

Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally.

Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.


Nutrition Facts

Per Portion

Calories 312
Calories from fat 122
Calories from saturated fat 33
Total Fat 13.5 g
Saturated Fat 3.6 g
Trans Fat 0.4 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 7.2 g
Cholesterol 65 mg
Sodium 459 mg
Potassium 711 mg
Total Carbohydrate 17.2 g
Dietary Fiber 2.8 g
Sugars 6.8 g
Protein 26.4 g

Dietary servings

Per Portion

Grain 0.2
Meat 1.3
Vegetables 1.4

Energy sources