Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Guinness Draught Beef Stew

Guinness Draught Beef Stew

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 10 minutes

Cook Time: 116 minutes

Ingredients: Add ingredients to List

2 tablespoon olive oil
1 1/2 lb beef stew meat, cut into 1-inch pieces
6 each Large Garlic cloves, minced
6 cup beef stock or canned beef broth
1 cup Guinness Draught Beer;
1 cup merlot wine
2 tablespoon tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 each bay leaf
2 tablespoon butter
3 each russet potatoes, peeled, cut into half-inch pieces
1 each Large Onion, chopped
2 cup carrots, peeled and chopped
2 tablespoon Fresh parsley, chopped
1 pinch salt
1 dash ground black pepper

directions:

Heat olive oil in heavy large pot over medium-high heat. Add beef and saute until brown on all sides, about 5 minutes. Add garlic and saute 1 minute. Add beef stock, beer, wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. Cool slightly. (Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving again.)

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
2 tablespoon olive oil  
1 1/2 lb beef stew meat, cut into 1-inch pieces  
6 each Large Garlic cloves, minced  
6 cup beef stock or canned beef broth  
1 cup Guinness Draught Beer;  
1 cup merlot wine  
2 tablespoon tomato paste  
1 tablespoon sugar  
1 tablespoon dried thyme  
1 tablespoon Worcestershire sauce  
2 each bay leaf  
2 tablespoon butter  
3 each russet potatoes, peeled, cut into half-inch  
1 each Large Onion, chopped  
2 cup carrots, peeled and chopped  
2 tablespoon Fresh parsley, chopped  
1 pinch salt  
1 dash ground black pepper  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 467 kcal (23%)
Calories from Fat 279 kcal (0%)
Total Fat 31 g (47%)
Saturated Fat 17 g (85%)
Cholesterol 66 mg (22%)
Sodium 637 mg (26%)
Total Carbohydrates 52 g (17%)
Dietary Fiber 12 g (48%)
Protein 35 g (58%)
Vitamins
Vitamin A 5601 IU (112%)
Vitamin C 49 mg (81%)
Minerals
Calcium 76 mg (1%)
Iron 19 mg (31%)
loading