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The Best Beer Beef Stew Recipe: A Nod To Chef Marco Pierre White
Welcome friends! today I want to share with you a dish that draws inspiration from the legendary Chef Marco Pierre White. A delicious Beer Beef Stew Recipe also known as Guinness Beef Stew that perfectly blends the deep, rich flavors of Guinness beer with the unexpected sweetness of prunes, (a nod to White’s inventive touch).
And what better accompaniment to this robust stew than a side of velvety Garlic Butter Mashed Potatoes? As you venture through this recipe, you’re not just preparing a meal, but a comforting dish with a touch of gourmet flair. It’s perfect for family dinners or special occasions.
Irresistible Beer Beef Stew Recipe: Comfort Food at Its Best!
Hello friends! This Beer Beef Stew is a hearty and comforting dish that combines the rich flavors of Guinness beer, tender beef, and aromatic herbs. Inspired by Marco Pierre White's recipe, it features a delightful addition of prunes for a touch of sweetness. Serve it with creamy mashed potatoes for the ultimate comforting meal.
Mmmmm this is good! So what are we waiting for? Let's get cooking!
4.79 from 23 votes
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Course Main Course
Cuisine Irish Inspired
Servings 6 - 8 Servings
Calories
Recipe Video
Recipe Ingredients
For the Stew:
- 2 tablespoons Clarified Butter or Cooking Oil
- 3.5 pounds Chuck Roast or Stew Meat, cut into 1-inch (2.5 cm) chunks
- 1/2 pound Bacon, diced
- 1 large Onion, chopped
- 1 tablespoon Fresh Thyme Leaves, chopped
- 1.5 tablespoon Fresh Rosemary, chopped (or substitute with oregano)
- 4-5 Garlic cloves, thinly sliced
- 1 can 28 ounces, peeled Italian Tomatoes, drained
- 1 can 15 ounces, Guinness Beer
- 2 cups Leeks, white and light green parts, thinly sliced
- 1.5 cups Celery, diced
- 1.5 cups Carrots, diced
- 20 ounces Beef Stock or Broth
- 1 cup Pitted Prunes (optional)
- Salt and Black Pepper to taste
For the Roux:
- 2 oz Cooked Roux
- or
- 2 tablespoons All-Purpose Flour
To Serve:
- Prepared Mashed Potatoes
- Fresh Parsley or additional herbs for garnish
- Additional Prunes for garnish
Recipe Instructions
Preheat Oven to 375°F (190°C)
Step 1. Sear the Meat:
In a large fry pan, heat the clarified butter. Once hot, add the beef chunks and season them with salt and black pepper. Sear the beef chunks in batches until they have a golden-brown crust from the Maillard reaction. Avoid overcrowding the pan to ensure proper browning.
Remove the seared beef and set aside.
Step 2. Prepare the Aromatics:
In a large Staub Dutch Oven or oven-safe dish, sauté the diced bacon over medium heat until it starts to render its fat. Add the chopped onion and cook until light golden brown.
Incorporate the fresh thyme, rosemary, and sliced garlic; sauté until fragrant.
Step 3. Add the Tomatoes, Guinness Beer, and the Seared Beef:
Add the drained tomatoes, Guinness beer, leeks, celery, and carrots to the pot. Introduce the reserved seared beef and pour over the beef stock.
Add the prunes and adjust salt and pepper to taste.
Step 4. Simmer then Slow Cook in the Oven::
Bring the mixture to a simmer, then cover with a lid. Transfer to the preheated oven and let it cook for about 2.5 hours.
Step 5. Thicken the Stew:
Around 45 minutes before the stew is ready, remove it from the oven. The beef should start to be more tender but not yet fall apart when tested with a fork.
Gradually stir in the prepared roux (or enough flour) to thicken the stew to your preference. Ensure the flour is well incorporated.
Return the pot to the oven and continue cooking until the stew reaches your desired thickness, and the meat falls apart easily when tested with a fork.
Step 6. Serve and Enjoy!
Serve the stew hot, accompanied by a generous portion of mashed potatoes. Garnish with fresh herbs and, if desired, additional prunes for a unique touch.
Enjoy your meal!
You can find the items below used in making this dish at our online store!
Notes
Click here for the Mashed Potatoes Recipe
Click here to view my video on Thickening Sauces and Stews and learn How to Make a Roux
Private Notes
Click here to add your own private notes.
Beer Beef Stew Recipe FAQs
1. What is Beer Beef Stew?
Beer Beef Stew is a hearty dish that combines chunks of beef, vegetables, and seasonings, all simmered together in a flavorful beer-based broth. It’s known for its rich and comforting flavors.
2. Can Beer Beef Stew be prepared in advance?
Yes! In fact, like many stews, Beer Beef Stew often tastes better the next day after the flavors have had more time to meld together. You can prepare it a day or two in advance, then reheat it when ready to serve.
3. What cuts of beef work best for Beer Beef Stew?
Tougher cuts of beef, such as chuck roast, brisket, or short ribs, work best for stews. When simmered for an extended period, these cuts break down and become tender, imparting a rich flavor to the stew.
4. Can you freeze Beer Beef Stew?
Absolutely! Beer Beef Stew freezes very well. Make sure to cool it completely before transferring it to airtight containers or freezer bags.
5. ow long can Beer Beef Stew be kept frozen?
For best quality, you should consume frozen Beef Stew within 2-3 months. However, it can remain safe to eat beyond this period if stored properly.
6. How should leftover Beef Stew be stored?
Store leftover stew in the refrigerator in an airtight container. Consume within 3-4 days for best quality.
7. What side dishes pair well with Beer Beef Stew?
Crusty Garlic Bread, Mashed Potatoes, Green Beans, Roasted Brussels Sprouts, or a fresh salad are all excellent choices to accompany Beer Beef Stew.
8. Which beers pair well with Beef Stew?
Generally, the same beer used in the stew works well for drinking alongside. However, other options include stout, porter, or a malty brown ale, which complement the rich flavors of the stew.
9. Can I use non-alcoholic beer for Beer Beef Stew?
Yes, you can substitute with non-alcoholic beer, but keep in mind that the depth of flavor may be slightly different.
10. Do I need to brown the beef before adding it to the stew?
Browning the beef adds a depth of flavor due to the Maillard reaction. While it’s not absolutely necessary, it’s highly recommended to enhance the stew’s taste.
11. Which vegetables are typically used in Beer Beef Stew?
Common choices include carrots, potatoes, onions, celery, and peas. However, you can customize based on your preferences.
12. Can other meats be used instead of beef in the recipe?
While beef is traditional, you can substitute with lamb or pork. Adjust the cooking time accordingly, as different meats may require more or less time to become tender.
13. Is it possible to make a vegetarian version of Beer Beef Stew?
Absolutely. You can substitute beef with hearty vegetables like mushrooms, beans, or lentils. Use a rich vegetable broth in place of beef broth.
14. Can I use any beer for this stew?
It’s best to use darker beers like stouts, porters, or brown ales. These offer a deep, rich flavor that complements the beef and seasonings. Lighter beers may not provide the same depth of flavor.
15. How do I know when the stew is ready?
The stew is ready when the beef is tender and can be easily broken apart with a fork, and the vegetables are fully cooked. Depending on the cut of beef and size of your chunks, this can take anywhere from 1.5 to 3 hours of simmering.
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Chef Jean-Pierre
Master Chef at ChefJeanPierre.com
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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