This hearty beef stew is made with lean boneless chuck that's cooked with carrots, parsnips and turnips and flavored with dark beer. Simmering it in a Dutch oven for about 2 hours makes the meat and vegetables fork tender and delicious.
This was the best beef stew I have ever made or eaten. If you read the reviews, the only negative, is that the liquid boils away too much. I did not have that problem, when using my enamel lined cast iron dutch oven. I doubled up on the vegetables because I like a lot of vegetables, but did not double up on the liquid part. I would recommend getting a chuck roast that is closer to three pounds. I got one that was 2 ¼ pounds, but by the time I trimmed the fat, as directed, I probably lost ½ a pound. I thought about using a different cut of beef, but I was concerned it would not be as tender. This was really, really excellent and easy to make.
I've been making this recipe for probably ten years and it's excellent. Everyone I've served it to loves it. I make it exactly as described but use carrots, parsnips and rutabagas - my preferred root vegetables. I do reserve a small amount of broth and mix with a little flour and add this at the end to thicken it a bit. It's a little time consuming to coat every piece of meat and brown it evenly but well worth it for the brown bits that give it the wonderful depth of flavor. Had it with Irish Soda Bread last St. Paddy's day and looking forward to having it again this year! Everyone's taste is of course different but I highly recommend making it per the recipe - chuck roast, raisins, Guinness, etc. - don't substitute or skip until you've at least tried it as written. And by no means should it be made in a crockpot - Dutch oven all the way.
Absolutely delicious. This is a different Guinness beef stew recipe than what I've used in the past, but it's even better than the others, and so simple to make. I think it's the addition of the parsnips and radishes that mellow out the bitterness of the Guinness Draught Stout beer. The beef and root veggies are so tender after about 2.5 hours of cooking. All the boiling made me nervous, but the results are fantastic. I left out the raisins because I didn't have any in the pantry.
Delicious. I have made this several times now, and enjoy it more each time. My family loves it and it definitely freezes well. I make it for my adult son, freeze it in individual servings and he can can it after work when he doesn't have time to make his normal grilled chicken. I follow the recipe with the exception of using less salt. The last time I added mushrooms but don't think they added anything so will probably not do so again. I haven't used guiness, as I don't usually have it, but the IPA I have used make this soup delicious. A definite keeper, thanks for sharing.
Delicious! But I didn't care for the raisins. Tasted odd to me, so I ended up removing after cooking.
Rosemary is a MUST for this stew. I highly recommend it.
This was a very solid stew, but I don't think it was quite as good as so many others felt. It seems like it could use some herbs to give it a little more depth, complexity, and flavor, perhaps some thyme or rosemary. That said, it is quite yummy. I used stew beef and roughly halved the recipe. I kept the same cook time, EXCEPT for the 50 minute uncovered part, which I shortened to around 25 minutes, basically covering it back up and adding the veggies when I felt the liquid had reduced down to the consistency I desired, then I cooked it covered for 40 minutes and the veggies were ready. If I do it again, I may simmer it, covered, for an extra 25 minutes before adding the veggies to allow more cooking time for the beef.
Really delicious, despite the fact that I changed two rather important things about the recipe -- I used a beer other than Guinness and cooked it in a crockpot. Since the crockpot kept all the moisture in (no evaporation like on the stove), I needed to thicken the juices with 1/4 c. cornstarch. We probably enjoyed more gravy as a result. I think only a bay leaf could improve the flavor. I think next time, I will just buy stew beef, not a roast and save some money as well as prep time.
Wife loved it. Took 30 min of boiling at end not 10 until vegetables were cooked. Added potatoes with the parsnip, turnip and carrots.
Think of creamy and tender beef along with veg. Once spoon full of this soup will nourish your soul. Use no shortcuts just make with love and spent some time. cook for time as instructed. At the end it would be food heaven. This soup deserves the five start six if I can. Fresh french bread with butter and bowl of this soup will take care of any hungry or bored person. My experience with stew is that once you have this you will never go back to other recipe. Eat well and enjoy. amit
This is a very tasty recipe. I put into a pie shell and it was just great!
Made to recipe, using 2lb from a brisket instead of chuck roast (brisket on super-sale leading up to Passover weekend), and only variation was to not boil the beef at any time. That meant a bit longer cooking time on simmer, but the results were great. Deeply flavorful, rich & sweet. (don't understand why this recipe ignores CL's "rule" on not boiling stews http://www.cookinglight.com/cooking-101/techniques/cooking-questions-tips-00400000064986/page6.html )
Aside from Julia Child's, this is the best beef stew I've ever had. And it's better the next day! I used imperial stout because Guinness doesn't taste "stouty" enough for me.
This was good. I'd say it makes more like 5 servings, not 8. I made the recipe as stated, except I used slightly fewer raisins and caraway seeds. I might skip them altogether next time. The parsnips were ok; they tasted a lot like carrots. I did not care for the turnips and would skip them in the future or just use potatoes. I had to cook the veggies uncovered about 25 (vs. the 10 minutes stated in the recipe).
I make this all the time. Instead of using just beef broth, try heating your broth and running it through a French press with some dark roast.coffe and unsweetened cocoa. Adds another layer to an already great dish. If you think it sounds strange you could.always try a chocolate coffee stout beer, like bison, instead of guineas.
We had this for supper club last night - having not seen the recipe before eating it, the sweetness of this stew was a suprise - is it the raisins? Only 1 T and they make an impact! Maybe the carrots and turnips add some sweet, too. It's good and such a hearty stew, perfect for cold weather dinners, served with crusty french bread! I'll make again!
Love this recipe! Everyone groans with pleasure when they eat it. My small change is to sear the stew meat at a higher temperature for a couple of minutes. I didn't find it too sweet, and love the fact there are no potatoes in it. I'd also suggest looking for the smallest parsnips you can find to avoid bitterness or woody insides. Off to make it again for dinner guests.
followed the recipe with the following changes. All who have tried it claim it may be the best stew ever. switch olive oil for canola add a package of chopped good quality smoked bacon in with the onions and rather than more oil cook in the bacon grease, cooked until most of the moisture was released from the onions and the bacon was done, about 15 minutes 3 oz of tomato paste and about 6 cloves of crushed garlic cooked together until fragrant added two bay leaves and 1 tsp of ground rosemary cooked for just below a boil for 45 min rather than a boil for 50 min had a little extra beef broth on hand as folks complained of the stew needing it or water, I did not. I will make this recipe over and over again during the cold fall and winter months!
This was excellent. My in-laws said it was the best stew they ever tasted! I substituted the rutabaga for potatoes. I thought the raisins weren't prominent enough but yet an off additionbut I will probably add more next time.
This was my first time making a stew like this. Please note that it is very sweet! The turnips add sweetness on their own. Next time I will leave out the raisins entirely and use the whole can of tomato paste. I added some bay leaves and thyme sprigs to help round out the sweet and I found that it helped to give the stew more depth. It was my first time eating parsnips and I found that I do not care for parsnips as they are slightly bitter tasting (must be an acquired taste). Next time I will replace the parsnips with potatoes and I will add quartered mushrooms. I cooked it in the slow cooker for 5 hours after starting it on the stove as directed. Serve with garlic toast and a tossed salad. I will definitely make again with these changes.
Made it, as always, per the recipe-with the exception of 1 change: 2 bottle of Guinness: 1 for the recipe, 1 for the cook!! I don't leave the raisins whole tho', finely chopping them so that they melt into the sauce. I have been making this recipe for 3 years and it is, hands down, the best stew recipe that I have had (or made). Definitely 'company' worthy as well...
I've made a number of Cooking Light stew recipes, and yet this is the best one I've tried so far! I think this will be the one I will use from now on! My husband isn't a fan of chopped tomatoes or potatoes in a stew, so he was very happy that this had neither. I served it to him and my in-laws, and everyone loved it! I had no trouble at all with the liquid boiling down. I kept it at a simmer or low boil for far longer than was called for, and I still had plenty of liquid - in fact, it just thickened and was even better! I can't wait to eat the left overs tomorrow. You can't go wrong with this one.
This is the first recipe in which I've cooked with turnips or parsnips and it got rave reviews. It is well worth the time put into it.
Great on a cold fall day!
This is a winner. I didn't change a thing and it was fabulous. The whole family loved it (hubby, 14 yr old daughter, 11 yr old son).
Just made as written for St. Patty's Day. You don't need to change a thing. Wow this is delicious!! I'm not a real lover of beef stew and this just hit the spot. The broth was so flavorful! Will definitely be making this again!
Although there is a lot of prep involved with this recipe, it is worth every minute of precooking time! I cut the recipe in half for two people, but the next time I will make it all for leftovers. Would not change anything in the recipe. I served hearty whole grain bread and nothing else with this great dish! We play cards and do dinner with another couple, and I plan to serve this next time.
I followed this recipe as is and it came out awesome! I will be making this one again!
Another FANTASTIC recipe by cooking light. Most beef stews come out pretty basic/bland tasting...not this recipe! Super easy to make if you have a few hours to let it cook. YUM!!
This recipe was outstanding. It was so hearty and filling, you wouldn't think it was a "light" recipe. I had never cooked with parnips or turnips before but they had a good flavor. I may try some golden potatoes next time though to mix it up. The meat came out sooo tender, even though I used extra lean beef. My husband really enjoyed it, and he usually is not a fan of soup. It reheats well and we have a lot of leftovers.
SO delicious, super easy, & really filling too. I've never cooked with a turnip before but I loved it! A great low-cal alternative to potato. I also substituted cumin for the caraway as I didn't want to buy the spice. Served it with seeded wheat sourdough bread. Definitely a keeper.
I normally dont like beef stews. I did like this one and I think the main reason was the vegetables. I loved the change. No mushy potatoes. My husband doesnt like beer or beer flavor but he still loved the stew.
My hubby asked for the leftovers next day (a first!). Time consuming, but otherwise easy and versitile - vary or up the veggies and still great. I loved the Guinness and caraway, but will reduce (but not omit) raisins. Neither of us has a remotely sweet tooth, and constant encounters with the raisin were not the best thing.
The meat came out tender and flavorful. We used Harp and a little Leinenkugel's Fireside Nut Brown beer, which is what we had on hand. Also added a few potatoes and a butternut squash. This will be a winter staple.
This is a great comfort food dish that isn't too complicated. I've made it a few times and it always tastes so good. I also have two finicky toddlers and they even like the stew! I add almost double the vegetables to make it more hearty, especially the carrots and turnips. This will be our Christmas Eve dinner this year!
A friend referred me to this site and everything we have made so far has been amazing!! The guiness in this recipe adds a subtle spin to your traditional stew recipe. The smell while it was cooking was nostalgic and well worth the wait! Adding potatoes is a nice touch
this is the best stew i have ever made. i added some potatoes and left out the raisins, because that is the family we are. everyone loved it!
Weather's getting cold and my husband said he wanted "stew". We NEVER have stew but anytime I'm looking for something new I always do a search on Cooking Light and this time I found this highly rated recipe. Made it as directed but lighter on the salt and I cubed the vegies and used rutabaga instead of turnip. We had it with crusty french bread. My husband kept repeating "this is really good - this is REALLY good. This will definitely become a regular winter meal for us.
This was so tasty and straightforward to make. It took time so best on a day-off or an evening with a few hours to spare. It was a hit and great for lunches during the week or even for having guests over when you are looking for something hearty to serve. yum!
Awesome! The second time around my family preferred the basics - just beef, carrots, and potatoes.
This stew was AMAZING. Make sure you use Guinness DRAUGHT, as there are different ones out there. I used whole 14oz can. Make sure everything is on LOW. One mistake I made was I bought pre-cut stew meat so it was different sizes. Some pieces were a little dry because they were much smaller. Next time will cut my own. Would make this again in a heartbeat. Great for special occasions. Best stew I have ever eaten, and I LOVE stew and make it all the time in the fall/winter. Served with popovers.
Best stew ever! I added potatoes. I cut down the 50 min. boil (before adding vegtables)by half with no negative effects. A green salad and the brown bread from the recipe in the story were great accompaniments. This is now in my "best" folder.
Agree w/ the raves. Caraway & raisins add an interesting flavour, with lots of depth. Don't overdo the salt. Next time I'll add other vegs: mushrooms, potatoes. And I'd probably cube the vegs. But there will definitely be a next time. Had no prob w/ evaporation. In fact, I almost wanted it to be thicker.
Wow! Lots of flavour, love the caraway. I'll make this again for sure.
Loved this recipe. I love anything I can cook for hours and then serve and have it falling apart. I would make this again.
Everyone loved this recipe! I will definitely make this again!
wonderful!!!! the best stew I have ever had. I passed this recipe onto some co-workers and they made it for their families. They say it is the best stew that have ever had, also!
We made this as is, and it was absolutely delicious! Didn't even miss the potatoes, will definitely make this one again!
I halved the recipe for the 2 of us and have lots of leftovers. This was amazing! Sweet tasting and we served with some hearty buns. Would be great to serve guests on a winter night.
I made this for some friends the Friday after St. Patty's Day. I make beef stew often, but I've never made Guinness beef stew. I was surprised by the bitter taste, but some of my guests said that was exactly what it was supposed to taste like. I made mine in the crock pot and beef and veggies came out tender. I probably won't make this again because I, personally, didn't love the flavor. But, according to my guests, it is a very good Irish stew recipe.
I AM a stew lover - and this one ranks with the best, even the venerable Julia! I made it for guests - all raved about it. The raisins combined with the Guinness provide a subtle hint of sweetness. I used a can of Guinness, so just put the whole thing in and adjusted the broth accordingly. I served it with a simple salad and the Irish soda bread included in the same Cooking Light article. Yummy! Sure beat corned beef & cabbage - it will be a new St Paddy's Day tradition in this British Columbia household! Thanks, Cooking Light!
I added potatoes and some butter nut squash I had to use up and I have to say it was an awesome stew a nice depth of flavor from the beer and the sweetness in it great combination.
I am not a big fan of beef, but this recipe was excellent. I used what I had on hand -- fingerling potatoes, shredded cabbage, celery and carrots. Freezes well.
Absolutely perfect blend of flavors. We put the beef and onion mixture in the crock pot in the morning, added the root vegetables early afternoon and everything ended up the perfect texture. We will definitely be making this again.
This recipe was fantastic! I have a 7 year old, 13 year old, and a husband that loves food :) I made the recipe as called for except for the type of beer used, I only had Kona coffee beer on hand, and it turned out excellent. Very rich flavor without being heavy. The caraway, raisins, and beer lent such a interesting deeply satisfying flavor. The meet melted like butter in my mouth! My family asked for this one to be a keeper. I didn't have any problems with the liquid, it cooked perfectly.
I made this dish for a get together last weekend. It was devine. If you cook it on too high a setting it will dry out. Cook it covered for the hour on low and then let it boil uncovered for the 50 minutes on low. If you let it cook any higher it will most definitely require more liquid. I would not change a thing about this, it was perfect the way it was.
Delicious! My husband won't stop talking about it and said it's the best stew he's ever had. I made the full recipe for St Patrick's Day and hoped to freeze half but it's already gone. I used stew meat and replaced turnips for potatoes and increased (almost to double original quantities of veggies). It was delicious and very easy. I, like other reviewers had quite a bit of broth evaporate once left to boil uncovered. I added about 1 cup water and kept it covered (simmered an additional 2 hrs or so than called for) and it came out great. I think I'll make it in the crock pot next time but will absolutely make this again!
I've made many beef stews, but this one stands out for its distinctive, slightly sweet flavor. I will definitely make this recipe for company some time. As always with stew recipes, I more or less doubled the quantity of vegetables, and I doubled the raisins as well. I also slightly increased the caraway seeds. The stew went well with brussell sprouts.
This was outstanding and perfect for St. Patrick's Day. I'm not sure why other reviewers had so much trouble with evaporation when most of the braising takes place with the lid on. If you struggle with thie, maybe you could weight down the lid? Not sure, but I had no problem with that at all. It was just super.
Wonderful stew--and I'm not always a stew fan. Substituted stew meat for the chuck roast and added red potatoes to the other veggies. Used baby carrrots (uncut) instead of big ones. Turned out so well--rave reviews from my friends! Also made the soda bread, which was a great addition.
Not five stars, but I'd make it again. It's worthy of St. Paddy's Day entertaining or any everyday meal. Subbed potatoes for turnips; only change, I'd advise simmering uncovered only as long as necessary to reduce liquid to one's preferred 'solution.' Then cover. The meat gets very tender in the time specified. The Guinness, raisins and caraway result in an appealing flavor.
I made this stew for our annual Saint Patrick's Day dinner party. It was a big hit! A number of guests returned for a second helping and I recieved numerous compliments. I was grateful I had doubled the recipe. The caraway seed gave the stew a unique flavor. I will definately make this again. I followed the recipe as written. Delicious! Thank you.
This was by far the BEST stew I have had. I'm not a big stew fan to begin with, however the flavors brought out by the Guinness Beer was fantastic! The meat was so tender and the choice of vegetables were a welcome change from the basic potato. I didn't change any of the recipe. Served over bow tie pasta to sop up the gravy! I WILL make this again! Delicious!
I liked to flavors and substituted other veggies that I had on hand. BUT, the one drawback I found was the extended cooking time took out too much of the liquid so I had to add water 3 times to keep it from burning on the bottom of my pan. First time was at the first 45 min. mark, second time was at the 70 minute mark (the boiling phase) and the last time was when I added the vegetables (about 120 min. mark.) Did anyone else have this problem???
I had the same issue as one of the prior reviewers - the stew quickly ran out of liquid after about the first hour of cooking. I added about a cup of chicken broth that I happened to have on hand (no more beef broth), and had to add more broth again near the end of the cooking process. I prefer the Beef Daube Provencal recipe, which results in melt-in-your mouth beef and uses wine instead of beer, but I might make this again for St. Patty's Day next year because of the Guiness.
Slow cooker worked GREAT! Browned reg stew meat on stove. Briefly cooked tomato paste and whole bottle of beer to pick up all the leftover bits of meat and then added it all to the slow cooker with veggies. Omitted beef broth, raisins and caraway seeds. Added cut up, peeled potatoes. Low for 8 hrs. Fantastic!
This stew was wonderful. I received rave reviews from my family. I'm planning on making it for a big St. Patrick's Day Party.
I am definitely no newbie to stew recipes. I was expecting good, but I was not expecting absolutely fabulous. Possibly best stew I have ever made. I agree with the reviewer who said they licked the bowl. Absolutely did that. Would make again, maybe with potato instead of parsnip.
This stew is awesome, the best recipe I have ever made from Cooking Light. I followed the directions except I subbed potatoes for the parnips. It was delicious.
Outstanding stew. made as directed except used stew meat & not chuck roast, and let it sit for about 2 hours on stove, after cooking, and reheated for company. Made wheat soda bread from same issue and was very good; almost as good as my Irish grandmother's recipe she brought from Ireland. Will make again
This was the best stew I have ever cooked. It took a while to make, but it was definitely worth it. I would absolutely make it again. To go with the stew, I made soda bread from the recipe in the same issue of Cooking Light. The only mistake I made was when I was eating it--a small bowl of this is really quite a lot. It's very filling!
I threw in some sliced muchrooms and little extra Guiness. Very tasty stew. Went really well with the soda bread from this issue as well.
My family loves stew, and this is one of the best...The Guinness is what makes it.The meat is so tender and the sauce so rich.I did not have parsnips so I substituted Yukon Gold potatoes and I used about half the onion.Besides that everything else remained the same. Oh so yummy, and yes I will make this again very soon.
I had never cooked with parsnips or turnips before. This stew, served with a fresh made sour dough bread is delicious! We have made this twice now. Cooking light has another recipe without turnips that is 5 stars as well! Best way to make is to prepare the ingredients and line them up. Clean as you go and it makes dinner fantastic!
This is a keeper. Savory and surprising flavors from the raisins and caraway seeds. Substituted another dark beer that we like. Served it with wheat bread and butter. Both of us licked the bowl clean!
This was by far the tastiest stew I have ever made. I substituted Baby Yukon Gold potatoes for the turnip, but left everything else the same. Served with a hearty loaf of whole wheat bread, this was the perfect recipe for a comfort food kind of day.
I thought this was a seriously great stew - maybe even the best I've ever made. I followed the recipe exactly. I found I needed to add a little bit of water when I added the vegetables for the last 40 minutes of cooking. The beef just melted in your mouth and I thought it had the perfect consistency. I also really enjoyed the addition of the caraway seeds - which I wasn't sure about at first. We ate it with a good hunk of bread on the side. I may make this again for some friends on St. Patrick's Day
Absolutley scrumptous. Don't like turnips, so replaced with red skin potatoes. Backed off on the salt, but replaced one can of beef broth with one can double strength condensed beef broth. Served with a green salad and baguette halves brushed with garlic oil. Would make again in a heartbeat.
This was a good stew recipe. I left out the 1 tsp. of salt since I'm trying to reduce sodium - and didn't even miss it. The directions were a little confusing...after simmering the stew for 60 minutes, the recipe says: "Unocver and bring to a boil. Cook 50 minutes, stirring occasionally." I wasn't sure if I should keep it boiling for 50 minutes. I ended up keeping it at a slow boil. Turned out well. The caraway seed, parsnips, and turnips were nice and unusual additions. I might make this again. I really recommend an enamel-coated cast-iron dutch oven for the recipe - I bought a 5.5 quart "Martha Stewart" dutch oven today and I was very pleased with how the meat browned.