The Black Rose's Secret Guinness Beef Stew

Iconic Boston Beef Stew Recipe
Staff Writer
Irish Stew
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Irish Stew

In honor of St. Patrick's Day, Boston's beloved Irish pub, The Black Rose, has decided to share their secret to making the perfect homemade Guinness beef stew. This time-tested recipe has been a favorite among customers since opening of their doors in 1976 and has all the rich flavors of a traditional Irish stew updated with a delicious Guinness twist.

12
Servings
499
Calories Per Serving
Deliver Ingredients

Notes

This is a great one-pot recipe from an iconic Boston restaurant serving authentic Irish fare.

Ingredients

  • 3½ to 4  Pounds  boneless beef chuck-eye roast, trimmed and cut into 1½-inch pieces
  • 1  Tablespoon  salt
  • 2  Tablespoons  vegetable oil
  • yellow onions, large chop
  • garlic cloves, minced
  • 1  Teaspoon  minced fresh thyme
  • 1  Tablespoon  tomato paste
  • ¼  Cup  all-purpose flour
  • 1  Tablespoon  fresh thyme leaves
  • 3  Cups  chicken stock
  • 12  Ounces  Guinness Draught, divided
  • 1½  Pound  Yukon Gold potatoes, peeled, large chop
  • 1  Pound  carrots, peeled and large chop
  • 1  Pound  turnips peeled and large chop
  • 1  Pound  celery washed and large chop
  • 2  Tablespoons  chopped fresh parsley

Directions

Adjust an oven rack to the lower-middle position and preheat to 325 degrees F. Season the beef with salt and freshly ground pepper.

Heat the oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.

Add garlic and thyme and cook for 2 minutes.Add the beef and brown slightly.

Whisk in tomato paste, chicken stock, ¾ cup of the Guinness and the remaining thyme scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Continue to a simmer.

Transfer the pot to the oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.

Stir in the potatoes, turnip, celery and carrots and continue cooking until the beef and vegetables are tender, about 1 hour, stirring halfway through cooking.

Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste and serve.

Nutritional Facts

Total Fat
23g
33%
Sugar
8g
9%
Saturated Fat
9g
38%
Cholesterol
113mg
38%
Carbohydrate, by difference
38g
29%
Protein
37g
80%
Vitamin A, RAE
43µg
6%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
44µg
49%
Calcium, Ca
50mg
5%
Choline, total
98mg
23%
Fiber, total dietary
3g
12%
Folate, total
24µg
6%
Iron, Fe
4mg
22%
Magnesium, Mg
38mg
12%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
276mg
39%
Selenium, Se
34µg
62%
Sodium, Na
662mg
44%
Water
205g
8%
Zinc, Zn
11mg
100%

Beef Stew Shopping Tip

Try to create a balanced meal when shopping: look for a starch, a protein, and some greens.

Beef Stew Cooking Tip

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

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