Guinness Beef Stew

Name: Guinness Beef Stew
Ingredients: 3 Tablespoons Whole Wheat Flour; 1/2 teaspoons Salt; 1 teaspoon Black Pepper; 1 teaspoon Onion Powder; 1 teaspoon Garlic Powder; 2 pounds Bottom Round Roast Beef, Cubed; 2 Tablespoons Olive Oil, Divided; 3 Idaho Potatoes, Peeled And Cubed; 2 Sweet Potatoes, Peeled And Cubed; 3 Parsnips, Peeled And Chopped; 3 Carrots, Peeled And Chopped; 2 stalks Celery, Chopped; 14 ounces, fluid Guinness Stout, Divided; 32 ounces, fluid Fat-free, Low-sodium Beef Broth, Plus 14 Additional Ounces If Needed; 1 teaspoon Dried Ground Marjoram; 1 teaspoon Dried Parsley; 1 teaspoon Dried Thyme

17 ingredients

9 steps

Ingredients

3 Tablespoons Whole Wheat Flour
1/2 teaspoons Salt
1 teaspoon Black Pepper
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
2 pounds Bottom Round Roast Beef, Cubed
2 Tablespoons Olive Oil, Divided
3 Idaho Potatoes, Peeled And Cubed
2 Sweet Potatoes, Peeled And Cubed
3 Parsnips, Peeled And Chopped
3 Carrots, Peeled And Chopped
2 stalks Celery, Chopped
14 ounces, fluid Guinness Stout, Divided
32 ounces, fluid Fat-free, Low-sodium Beef Broth, Plus 14 Additional Ounces If Needed
1 teaspoon Dried Ground Marjoram
1 teaspoon Dried Parsley
1 teaspoon Dried Thyme

Directions

1

Preheat oven to 350°F.
2

In a small bowl, combine whole wheat flour, salt, pepper, onion powder, and garlic powder.
3

Dredge the cubed beef in the seasoned flour mixture.
4

In a Dutch oven, over medium heat, add 1 tablespoon of the the olive oil. Add half of the cubed floured beef to brown. Do not overcrowd the pan so meat can sear.
5

Remove the browned beef from heat and reserve. Add the remaining 1 tablespoon of olive oil to the heat and sear the second batch of cubed round beef. Remove seared meat to reserved plate.
6

Place white potatoes, sweet potatoes, parsnips, carrots, and celery into the pot and saute approximately 2 minutes. Add half the Guinness Stout to the Dutch oven. Scrape up all the brown bits to blend with beer. Add the low-sodium low-fat beef broth. Add beef back into pot. Add dried marjoram, parsley, and thyme.
7

Place Dutch oven into the preheated oven for 1 hour. After 1 hour, add remaining beer. If needed, add another 14 ounces low-sodium beef broth. Place back in oven for another 3 hours.
8

After the 3 hours, check the seasoning and serve!
9

Note: This dish can be frozen! It's lovely to defrost and reheat.