Guinness Beef Stew Recipe - WonkyWonderful (2024)

FAQs

Why is my beef and Guinness stew bitter? ›

Stouts, like Guinness, are known for their bitterness. If the stew is cooked too quickly or if it doesn't include ingredients to balance the bitterness, this flavor can be very pronounced. This recipe includes a couple of simple steps to tame that bitter flavor and ensure it doesn't overwhelm the stew.

The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.

Add the wine and tomato paste to the onions and other aromatics in a pan before slow cooking. Plus, this helps to really deglaze any fond that's left. This ingredient is one that your mum and nan would probably use in their stews. It adds a bit of tang, sweetness and savoury spices that give an extra punch of flavour.

Guinness is quite bitter, and even though the bitterness does mellow a little after the stew is cooked, I add a small amount of sugar just to balance the flavours. You can use soft light or dark brown sugar. Worcestershire sauce – that magic ingredient that adds amazing flavour to just about everything.

Add a little brown sugar to this Guinness beef stew to help get rid of some of the bitterness that can come from the Guinness when it is cooked. Use a slow cooker instead to make this recipe even easier.

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

A bit of tomato paste amps up the flavor of beef stew, giving it a richness and a punch of umami that makes the stew truly memorable.

If were talking while it's being made; garlic, onion, various herbs, “horse chester sauce” tomato paste, stone ground mustard, or even a small splash of A1 sauce will all “rich up” the broth. So will sauteing the veggies in butter before adding to the stew.

Next time you're shopping for stew beef, look at your options and see what cuts of meat will work best for your recipe. For example, chuck is a lean and tender cut of beef that works well in stew. However, if you would prefer a thicker and more flavorful stew, short ribs or oxtail may be better choices for you.

Go for the chuck

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.

How long to cook beef stew until tender? ›

Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ hours.

Root Vegetables

Carrots are a go-to for stews and braises, but look beyond them to parsnips, turnips, rutabaga, celeriac, and sweet potatoes. Be sure cut them on the larger size so they don't dissolve into mush.

Tough stew meat will take a couple of hours to get tender, and the vinegar helps this happen as well as add special flavor. Then add the onions, carrots, celery, Brussels sprouts etc and cook until the vegetables are the way you like them.

"Creating that Maillard reaction, where you are caramelizing the proteins and natural sugars in your meat, is building flavor. That flavor will then slowly make its way into the braising liquid and create a depth of flavor you just can't achieve otherwise."

Hops is a plant (related to hemp), and is responsible for the bitterness of the beer. The more hops the more bitter the beer. What does Guinness beer taste like? Guinness tastes wet and milky at first (depending on how well it is poured).

Isohumulones are the primary source of bitterness in Guinness and, generally speaking, in beers. The more humulone available during boiling, the more likely it is to isomerise and thus produce isohumulones.

Bitterness is likely due to hypoxanthine, anserine and carnosine as well as some amino acids (MacLeod, 1994).

A bitter aftertaste in meat could indicate a few different things. Overcooking meat, especially poultry, can produce compounds that leave an unpleasant taste. Certain cuts like organ meats may have a natural underlying flavor some find bitter.