Guinness Beef Stew with Cheddar Baguette
Rich, slow-cooked beef stew with Guinness, topped with a cheesy, crusty baguette. Perfect for a cozy, festive meal.
Equipment
- baking sheet
- Large Dutch oven or heavy pot
Ingredients
- 1 kg beef chuck cubed
- 2 tbsp olive oil
- 1 large onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 bottle 330ml Guinness stout
- 400 g canned diced tomatoes
- 2 tbsp Worcestershire sauce
- 1 tbsp beef bouillon
- 1 tbsp dried thyme
- Salt and pepper to taste
- 1 baguette sliced
- 200 g cheddar cheese grated
Instructions
- Preheat oven to 180°C (350°F).
- Heat olive oil in Dutch oven over medium-high heat.
- Brown beef cubes on all sides, then remove from pot.
- Add onion, carrots, and celery to pot and sauté until softened.
- Stir in garlic and cook for 1 minute.
- Pour in Guinness, Worcestershire sauce, and diced tomatoes.
- Add beef bouillon, thyme, salt, and pepper.
- Return beef to pot.
- Bring to a simmer, then cover and transfer to oven.
- Bake for 2-2.
- 5 hours, or until beef is tender.
- While stew cooks, arrange baguette slices on baking sheet.
- Top with grated cheddar and bake until cheese is melted and golden.
- Serve stew hot with cheddar-topped baguette slices.
Notes / Tips / Wine Advice:
Serving Tip:
Serve the stew in bowls with a generous portion of the cheesy baguette on the side, perfect for dipping into the rich gravy.Wine Advice:
A full-bodied red wine, such as a Cabernet Sauvignon or Merlot, pairs well with the rich flavors of the stew.Nutritional Information
Calories: 550 kcal | Carbohydrates: 45 g | Protein: 40 g | Fat: 25 g | Fiber: 5 g | Sugar: 6 g | Salt: 2 g
