Beef and Guinness Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 290.6
  • Total Fat: 12.1 g
  • Cholesterol: 3.8 mg
  • Sodium: 602.7 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 23.0 g

View full nutritional breakdown of Beef and Guinness Stew calories by ingredient
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Number of Servings: 8


    2 tablespoons olive oil, divided
    1 tablespoon butter, divided
    1/4 cup all-purpose flour
    1 3/4 pounds Beef, Stew Meat, Lean, Raw, cut into 1-inch cubes
    1 teaspoon salt, divided
    5 cups chopped onion (about 3 onions)
    1 tablespoon tomato paste
    4 cups fat-free, low-sodium beef broth
    1 (11.2-ounce) bottle Guinness Draught
    1 tablespoon raisins
    1 teaspoon caraway seeds
    1/2 teaspoon black pepper
    1 cup (1/2-inch-thick) diagonal slices carrot (about 6 ounces)
    1 cup (1/2-inch-thick) diagonal slices parsnip (about 6 ounces)
    .5 cup (1/2-inch) cubed peeled turnip (about 4 ounces)
    1 1/2 cups Potatoes, cubed
    2 tablespoons finely chopped fresh flat-leaf parsley


1) Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 1 1/2 teaspoons butter to pan. 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 tablespoon oil, 1 1/2 teaspoons butter, and beef.

2) 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.

Number of Servings: 8

Recipe submitted by SparkPeople user LILSTARLET.

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