What’s a question you can ask your spouse that will always result in a “yes”?
I don’t know about you, but that question for me is: “Do you want to make stew this weekend?” If I ask “Do you want to make stew with parsnips this weekend?” I will get a “yes” with an exclamation point.
Here’s my generalization for the day: Men like stew. If your man is anything like mine, and I’m betting he is, he really likes stew. I mean, really likes stew!
Now, add beer and parsnips, and you’ve really got a deal!
The beef in this stew is tender and falls apart in your mouth. The potatoes and parsnips work together to give it that hearty stew flavor and feel. The carrots, celery, onions, Guinness, Worcestershire, and spices add a savory and complex flavor to this stew. It’s the perfect foil to a cold day!
Guinness Beef Stew with Parsnips
Ingredients:
3 lbs beef roast (We used London Broil because it was the cheapest at the grocery store, and it was amazing!)
3 large parsnips
3-4 large carrots
4-5 celery stalks
1 white onion
4-5 red potatoes
1 pint of Guinness or stout beer
1 1/2 quarts beef stock
1 tablespoon Worcestershire sauce
1 tablespoon dried thyme
1 tablespoon season salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 bag of frozen peas
1/4 cup Cornstarch
1/4 cup water
1. Cut the meat into bite-sized cubes. Brown the meat in a pan with nonstick spray. Once browned, transfer to a crock pot. Deglaze the pan with beef stock and add to the crock pot.
2. Chop the vegetables into bite-sized pieces and add to the crock pot.
3. Add the Guinness , beef stock, and Worcestershire sauce to the crock pot.
4. Add the spices, and stir.
5. Cook on low for 8 hours.
6. Add the slurry and frozen peas in the last 30 minutes of cooking. (Combine the cornstarch and water in a bowl and add to the stew.)
7. Enjoy!
This makes 15 servings, 271 calories, 6 g fat, 18.6g carbohydrates, 31.6g protein
- 3 lbs beef roast (We used London Broil because it was the cheapest at the grocery store, and it was amazing!)
- 3 large parsnips
- 3-4 large carrots
- 4-5 celery stalks
- 1 white onion
- 4-5 red potatoes
- 1 pint of Guinness or stout beer
- 1 1/2 quarts beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried thyme
- 1 tablespoon season salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 bag of frozen peas
- 1/4 cup Cornstarch
- 1/4 cup water
- This makes 15 servings, 271 calories, 6 g fat, 18.6g carbohydrates, 31.6g protein
- Cut the meat into bite-sized cubes. Brown the meat in a pan with nonstick spray. Once browned, transfer to a crock pot. Deglaze the pan with beef stock and add to the crock pot.
- Chop the vegetables into bite-sized pieces and add to the crock pot.
- Add the Guinness, beef stock, and Worcestershire sauce to the crock pot.
- Add the spices, and stir.
- Cook on low for 8 hours.
- Add the slurry and frozen peas in the last 30 minutes of cooking. (Combine the cornstarch and water in a bowl and add to the stew.)
- Enjoy!
What’s your favorite ingredient in stew? Let us know in the comments section!
Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.
I love stew in the winter. And I like you subbed parsnips for potatoes. Yum!
Thanks Marnie!
I love stew. Hilariously though, I’m not sure my boyfriend even knows what a parsnip is.
Great recipe. Perfect for winter.
Thanks Kay! I love it! My husband LOVES to cook, but I know that’s not the case for every man. 🙂
Thanks for coming and linking up at The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST The Midnight Baker ! I hope to see you there!
Judy@ http://www.bakeatmidnite.com