Servings: 8-10 serving(s)
Prep time: 20 minutes
Total time: 1 hours
Cooking time: 40 minutes
Hearty Guinness stew is late winter comfort food at its best. Filled with root vegetables and loaded with flavour this warming meal is delicious and satisfying. Ready in an hour.
Sometime damp and slushy March days can feel colder than January. That’s when hearty dishes like hearty Guinness stew become standard weeknight fare. This is a stew that sticks to your ribs and makes the whole kitchen feel warm.
No one in my house enjoys beef so I make our Guinness stew with chicken. For me the charm of this stew is in the root vegetables anyway, and the richly flavoured broth. The protein can be optional (although my brother Geoffrey might disagree).
The key to having this stew ready in an hour
It may seem like this recipe is complicated because the ingredient list is long but it’s easier than you might think.
While you’re browning the meat set the remaining ingredients out on the counter. You can prep the vegetables while the meat is browning too so when it comes time to saute the onions, carrots and turnip you’ll be all set.
Two secret ingredients:
The flavour of the broth really is amazing thanks to the wine and the beer. But I also credit the molasses (adds a savoury kind of sweet) and the Worcestershire sauce which adds great depth of flavour.
Of course soda bread is a great option too. Here are three of our favourite soda bread recipes.Print
Hearty Guinness Stew (with beef or chicken)
Hearty Guinness stew is late winter comfort food at it’s best. Filled with root vegetables and loaded with flavour this warming meal is delicious and satisfying. Ready in an hour.
- Prep Time: 20 min.
- Cook Time: 40 min.
- Total Time: 1 hour
- Yield: 8-10 servings 1x
- Category: Main Dish
- ¼ cup olive oil
- 6 chicken thighs*
- 1 onion, diced
- 2 bay leaves
- 4 cloves garlic, minced
- 2 carrots, peeled & diced
- 1 small turnip, peeled & diced
- 2 Tbsp. Crosby’s Fancy Molasses
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. tomato paste
- 2 tsp. dried thyme
- ¼ tsp. black pepper
- 1 cup Guinness Stout (or any dark beer)
- 1 cup red wine
- 4 cups broth
- 2–3 potatoes, cut into 1” pieces
Optional: broth thickener
- 2 Tbsp. flour
- 1/3 cup water
Whisk flour into water and stir into cooked stew 5-10 minutes before serving.
- Warm a large heavy pot (Dutch oven) over medium heat and add the oil. When it shimmers add the chicken thighs in a single layer. (Brown chicken in two batches if necessary).
- Cook chicken about 4 minutes each side and remove to a plate.
- Add the onion and bay leaves and saute until soft. Add the garlic, carrots and turnip and saute for 5-10 minutes, covered (stirring from time to time).
- Add remaining ingredients, stir to combine and add the potatoes.
- Place the chicken back in the pot, cover and cook for about 40 minutes, until vegetables and chicken are cooked.
*If you’re using beef instead of chicken…
- 1 lb beef stew meat, cubed
- ¼ cup flour
Toss the beef in the flour and brown on all sides. Remove to a plate and continue on with the recipe. Add meat back into the pot at step 5.
Keywords: stew; comfort food; soup
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