Grammy's Kitchen · Beef Stew · Guinness Beef Stew
One of 34 beef stew recipes we measured
from www.thekitchn.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 77% | 97% |
| fat | 2% | 3% |
| aromatics | 25% | 23% |
| salt | 1% | 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.
| 1361 g | 1 (3-pound) boneless beef chuck roast, trimmed and cut into rough 2-inch cubes |
| 12 g | 2 teaspoons kosher salt, divided |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 27 g | 2 tablespoons vegetable oil, divided, plus more as needed |
| 300 g | 2 medium yellow onions, diced large |
| 9 g | 3 cloves garlic, minced |
| 40 g | 1/3 cup all-purpose flour |
| 33 g | 2 tablespoons tomato paste |
| 326 g | 1 (11- to 12-ounce) bottle Guinness Irish Stout |
| 720 g | 3 cups beef broth |
| 16 g | 1 tablespoon Worcestershire sauce |
| 2 g | 1 teaspoon dried thyme |
| 1 g | 1 bay leaf |
| 680 g | 5 large carrots (about 1 1/2 pounds total), peeled and cut crosswise into 1-inch pieces |
| 454 g | 1 pound baby Yukon gold potatoes (about 10 to 14), halved |
| 3 g | 3 sprigs fresh parsley, leaves finely chopped |
Method: 6 steps, published by www.thekitchn.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.