Grammy's Kitchen · Beef Stew · Guinness Beef Stew
One of 34 beef stew recipes we measured
51 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 188% | 97% |
| fat | 5% | 3% |
| aromatics | 38% | 23% |
| salt | 0% | 0% |
| thickener | 2% | 0% |
| vegetables and beans | 83% | 83% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds beef chuck roast (cubed or cubed stewing beef or lamb shoulder) |
| 22 g | 3 tablespoons all-purpose flour |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 41 g | 3 tablespoons olive oil |
| 300 g | 2 medium yellow onions (chopped into 1/2" pieces) |
| 480 g | 2 cups Guinness beer |
| 1200 g | 5 cups beef broth |
| 49 g | 3 tablespoons tomato paste |
| 454 g | 1 pound baby potatoes (halved) |
| 183 g | 3 carrots (cut into 1/2" pieces) |
| 120 g | 3 ribs celery (cut into 1/2" pieces) |
| 1 g | 1 bay leaf |
| 1 g | 1/2 teaspoon dried rosemary (or 1 sprig fresh) |
| 1 g | 1/2 teaspoon dried thyme leaves (or 4 sprigs fresh) |
| 16 g | 2 tablespoons cornstarch |
| 30 g | 2 tablespoons water |
Method: 7 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The good: my beef came out tender and juicy. Love the one pot cleanup. The bad: more prep than I typically like & I wasn’t a fan of the flavor profile. The fresh herbs overpowered the soup. Overall I would love to use this as a base & find ingr” — a cook, 3.0★
“This is the best beef stew ever! The prep time is a little longer for me, and I like to cook this in a slow cooker. We have made this several times and it stands up to storage in the freezer. Leftovers are great for several days. Serve with sour dough bread an” — a cook, 5.0★