Guinness Oven Baked Beef Stew
Delicious and Hearty!
Servings 8 servings
Ingredients
- 2 1/2 lbs beef stew meat or beef chuck roast, cubed
- 1/2 lb bacon
- 1 large onion, finely chopped
- 2 stalks celery, diced
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 2 turnips, peeled and diced
- 2 parsnips, peeled and diced
- 1 6 oz can tomato paste
- 2 bottles Guinness Beer
- 4 to 6 cups beef broth, plus more if needed
- 2 tablespoons Worcestershire sauce
- 3 bay leaves
- 4 sprigs fresh thyme
- salt and pepper, to taste
- 8 oz cremini mushrooms, wiped clean
- 1 small head cabbage, quartered in wedges
Instructions
- Heat oven to 325° Fry bacon in a large, heavy-duty skillet over medium-heat. Remove the bacon and set aside, leaving bacon fat in skillet.
- Season beef with salt and pepper. Fry in the bacon fat until beef is browned on all sides. Remove from skillet and set aside.
- In the same skillet, fry the onion, celery, and carrots for about 5 minutes. Add a small amount of oil if necessary. Add garlic, turnips and parsnips. Season with salt and pepper to taste, fry for another 3 to 5 minutes.
- Add the tomato paste and stir to incorporate. Slowly pour in the Guinness, Worcestershire sauce. Bring to a simmer over low heat, scraping up the browned bits from the bottom and sides of skillet.
- Add beef and bacon back to the skillet. Stir in 2 cups beef broth, mixing well. Remove from heat and pour beef mixture into a oven-proof Dutch oven. Add remaining beef stock and more if mixture appears to thick.
- Add bay leaves, fresh thyme sprigs. Season with salt and pepper. Stir in cremini mushrooms. Tuck the cabbage wedges into the stew.
- Cover tightly and Bake at 325° for 2 hours and stew is thick and meat and vegetables are tender.