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