Guinness Everywhere
Around here in Sacramento, Guinness is a favorite for St. Patrick’s Day, and you can find stacks of Guinness displays at practically every store that sells beer. Naturally, Guinness has made its way into flavoring many dishes, including breads like our Guinness Bread with Molasses, and desserts like our Chocolate Guinness Cake and Guinness Brownies, as well as stews like this one.
What’s in This Beef Stew?
Guinness beef stew is Ireland’s answer to Belgian carbonnade, with chunks of beef and with stout instead of ale, and with root vegetables such as parsnips, carrots, and celery root. Check out these other “beef and beer” stew recipes:
Irish Beef Stew (on the Stovetop) Pressure Cooker Guinness Beef Stew Short Rib Beef Stew with Ale
How to Cook for Tender Beef and Soft Vegetables
This stew we are making in a slow cooker (though you could make it in the oven as well). The controlled low and slow cooking is perfect for tenderizing the flavorful but tough pieces of beef chuck roast, while keeping the root vegetables intact. The trick is to brown the meat first, before adding to the slow cooker. That way you get all of the wonderful flavor from the browned meat in your stew.
How to Store Leftovers
Like many stews, this one is actually better the second day (and even better the third day). Leftovers can be stored for up to five days or so, and can be gently reheated on the stovetop over medium heat or in the microwave. You can freeze the leftover soup, but the potatoes and other root vegetables tend to break down when thawed and reheated. It will still taste good reheated, but know that these vegetables will be softer. Note that different people have different sensitivities to bitter flavors. If Guinness Stout tastes bitter to you, then the stew will taste bitter as well. If it doesn’t taste bitter to you, the stew should not taste bitter. You can either use celery root, young turnips, or potatoes in addition to parsnips and carrots. If you use turnips, make sure you only use young turnips, which are smaller and sweeter than regular turnips. Regular turnips can be quite bitter. Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into a 6-quart or larger slow cooker. Add the tomato paste and mix well. Cook for a minute or two, then add a little of the Guinness, enough to make it easier for you to scrape up any browned bits at the bottom of the pan. Transfer the celery and onions into the slow cooker.
