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Irish beef and Guinness stew
2 hours 45 minutes
- Preparation time:
- Cooking time:
- Total time:
No need to save this classic for St Patrick's Day—this adults-only dish makes a satisfying supper all year round.
1 medium sweet onion, coarsely chopped (about 1½ cups)
2 garlic cloves, minced
2 lb. lean boneless beef, such as eye of chuck or top round, all visible fat removed and cut into 1” chunks
3 Tbsp. tomato paste
4–5 medium carrots, peeled and thickly sliced
3 celery sticks, cut into ½” pieces
1 (14.9-oz.) can Guinness
½ cup beef broth
1½ cups frozen pearl onions
1 level Tbsp. brown sugar
½ small pack of fresh parsley, chopped, to serve
*Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays.
- Preheat the oven to 350°F. Spray a large ovenproof Dutch oven with cooking spray* and place over medium-high heat. Add the sweet onion, garlic and a pinch of salt, then cook for about 5 minutes, stirring often, until nearly tender.
- Stir in the beef and sprinkle with ½ teaspoon each salt and pepper. Cook for 3–4 minutes, tossing often, until the beef starts to turn white in spots. Add the tomato paste and stir to coat the meat.
- Sir in the carrots, celery, Guinness and broth and bring to a boil. Cover, place in the oven and bake for 1¾ hours. Uncover, stir in the pearl onions, and bake, uncovered, for 30–40 minutes, until the meat is tender and the juices are slightly reduced.
- Remove from the oven and stir in the brown sugar. Sprinkle with the parsley and serve hot.