Grammy's Kitchen · Beef Stew · Rich and Flavorful Guinness Beef Stew With P
One of 148 beef stew recipes we measured
from www.seriouseats.com
14 cooks on www.seriouseats.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.
| this recipe | typical | |
|---|---|---|
| liquid | 80% | 71% |
| fat | 4% | 3% |
| aromatics | 38% | 23% |
| salt | 1% | 0% |
| thickener | 1% | 1% |
| vegetables and beans | 66% | 91% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.5 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 240 g | 1 cup (250ml) homemade chicken stock or low-sodium broth (see note) |
| 30 g | 4 packets unflavored powdered gelatin (3 tablespoons plus 1 teaspoon; 30g) (see note) |
| 54 g | 4 tablespoons (60ml) vegetable oil, divided |
| 1361 g | 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks |
| Kosher salt and freshly ground black pepper | |
| 500 g | 1 1/4 pounds carrots (500g; about 3 large carrots), 1/2 pound (250g) peeled and split lengthwise, 3/4 pound (350g) cut into large dice (about 1 1/2 cups) |
| 175 g | 6 ounces parsnips (175g; about 2 small), half peeled and split lengthwise, half cut into large dice (about 1/2 cup) |
| 500 g | 1 pound yellow onions (500g; about 4 medium), half peeled and split in half through the root, half cut into large dice (about 1 cup) |
| 12 g | 4 medium cloves garlic, lightly crushed |
| 59 g | 1/4 cup (60ml) espresso or strong brewed coffee |
| 30 g | 1 ounce (30g) bittersweet chocolate |
| 850 g | 2 (15-ounce) cans Guinness Draught beer (900ml) |
| 1 g | 1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine) |
| 17 g | 1 tablespoon (15ml) Asian fish sauce |
| 16 g | 1 tablespoon (15ml) soy sauce |
| 16 g | 1 tablespoon (15ml) Worcestershire sauce |
| 20 g | 2 tablespoons (20g) all-purpose flour |
| 225 g | 8 ounces small waxy potatoes (225g; about 20), such as baby Yukon Golds |
| Minced flat-leaf parsley leaves and tender stems, for garnish |
Method: 7 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is honestly not very good. The flavor is bitter and harsh. I cooked for the proper amount of time, beef is still tough. The "sauce" isn't anything gravy-like as what is pictured. It's a soup. The beef still isn't tender. The pictures in the article should” — a cook, 1★
“Molecular gastronomy questions. Please help with this discussion if you can:1) I've read that added gelatin (from powder or sheets) breaks down pretty quickly during long cooking so that its effect on body is minimal toward the end. I am wondering if adding bl” — a cook