Cooking With Beer – Beef & Guinness Extra Stout Stew

, Cooking With Beer – Beef & Guinness Extra Stout Stew

Festive foods take on new meaning when made with serious beer. And who doesn’t like braised beef and beer?

This tasty recipe comes our way from Guinness and it uses the brewery’s Foreign Extra Stout, a full-bodied 7.5% ABV Stout with a rich roasty flavor and dry bittersweet finish.

This hearty stew is easy to make and the beer really adds something essential.

So let’s do this!

Beer & Guinness Foreign Extra Stout Stew

Ingredients

, Cooking With Beer – Beef & Guinness Extra Stout Stew

(Courtesy Guinness)

English cut bone-in short ribs (about 3 by 3 1/2 inches)

Kosher salt

Freshly cracked black pepper

2 tablespoons vegetable oil

2 yellow onions, roughly chopped

1 bunch rainbow carrots, peeled and chopped

1 large parsnip, peeled and sliced the size of the rainbow carrots

2 stalks of celery, chopped

2 cloves garlic, smashed

1 tablespoon tomato paste

2 cups Guinness Foreign Extra Stout

3 sprigs fresh thyme

1 bay leaf

 

Directions

  1. Preheat oven to 300°F and liberally season all sides of the short ribs with salt and pepper.
  2. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs on all sides until browned, 3 to 4 minutes per side and set aside.
  3.  Add the onions, carrots, parsnips, celery and garlic to the pot with the short rib drippings and season with some salt and pepper.
  4.  Cook the vegetables until they turn golden brown, 10 to 12 minutes. Add in the tomato paste and cook for 1 minute more.
  5. Add two cups Guinness Foreign Extra Stout bring Guinness to a simmer and season with salt and pepper.
  6. Add the thyme, bay leaf, and short ribs and any leftover juices from the plate the short ribs were resting on.
  7. Cover the pot and transfer to the oven for 2 to 2 1/2 hours or until meat is fork tender. Turn the short ribs one time during the cooking process after about 1 hour of cooking.
  8. Once the short ribs are tender, remove them from the braising liquid and set aside to cool. Skim the fat off the top of the liquid.
  9. Strain the liquid and bring to a simmer until it is reduced by half, about 8 minutes to yield about 2/3 of a cup of reduced sauce. Season with some salt and pepper.
  10. Once soft, remove carrots and parsnips from braising liquid, even if meat is not yet done. Finish braising. Once tender, remove beef from liquid and serve in shallow bowl.

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