Let's yap about slowing down.

We are often in a hurry, but sometimes there is value in letting time do its thing. This recipe deserves the time, and frankly so do you. Take a few hours to pull on the reins of life and enjoy the process of making a really great stew. Time makes the beef in this stew so tender. Time melds the flavors so beautifully. Time thickens the broth. Time makes you appreciate it more.

Maybe someday I will try this recipe in the Instant Pot and add a speedier version, but I doubt it. It's not worth the risk of messing it up. It may get done faster that way, but a quicker version wouldn't save any time really. I can still put this together on a weekend afternoon and reboot the laundry in between steps. It's relaxing, meditative, and productive.

By all means, improvise and free-wheel if that's your style. But even if you don't like raisins, add them to the stew anyway. When they are finely chopped, they disappear into the recipe while providing a tiny bit of sweet balance to the savory. And they're good for you.

It is all really good for you.

Guinness Beef Stew

5 from 1 vote

Print Rate

Servings:

Calories: 376kcal

Ingredients

2 tablespoons canola oil
¼ cup flour
2 ½ pounds beef stew meat (or chuck roast or boneless, skinless chicken breasts) cut into 1" cubes
1 teaspoon fine sea salt
3 medium yellow onions chopped
6 ounces tomato paste
4 cups beef broth (or chicken broth)
12-15 ounces Guinness Stout
1 ounce golden raisins (2 heaping tablespoons) finely chopped
1 teaspoon caraway seeds or fennel seeds
½ teaspoon black pepper
1 pound carrots peeled and sliced ½" thick
1 pound red potatoes cut into 1" cubes
4 tablespoons fresh italian flat-leaf parsley (1 bunch) chopped

Instructions

Sprinkle beef chunks with salt and flour. Toss to coat.
Heat half the oil in a large pot over medium-high heat. Add half the beef to pan and sear 5 minutes, browning on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining oil and beef.
Add onion and remaining beef to pan. Cook 5 minutes, stirring occasionally, until onions are translucent.
Stir in tomato paste. Cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits.
Stir in raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Add carrots and potatoes. Cover, reduce heat to low, and simmer another hour, stirring occasionally, until vegetables are tender. Stir in parsley, reserving some for garnish.
Ladle into bowls. One serving equals 12-16 ounces of stew.
Enjoy!