Beef and Guinness Stew Hearty Beef and Guinness Stew with Root Vegetables and Herbs Ingredients: 2 lbs beef chuck, cut into 1-inch cubes 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced 3 carrots, peeled and sliced 2 parsnips, peeled and sliced 2 tablespoons tomato paste 2 tablespoons flour 1 (14.9 oz) can Guinness stout 2 cups beef broth 1 tablespoon Worcestershire sauce 2 bay leaves 1 teaspoon dried thyme Salt and pepper to taste Chopped fresh parsley, for garnish Directions: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches. Remove and set aside. In the same pot, sauté onion and garlic until softened, about 3–4 minutes. Stir in tomato paste and flour, cooking for 1 minute. Slowly pour in the Guinness, scraping the bottom of the pot to deglaze. Add beef broth, Worcestershire sauce, carrots, parsnips, thyme, and bay leaves. Return beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2–2.5 hours, until the beef is tender and the stew has thickened. Remove bay leaves. Taste and adjust seasoning. Serve hot, garnished with chopped parsley. Prep Time: 20 minutes | Cooking Time: 2.5 hours | Total Time: 2 hours 50 minutes Kcal: 520 kcal | Servings: 6 servings #beefandguinness #irishstew #comfortfood #beefstewrecipe #guinnesscooking #winterwarmer #rootvegetables #heartymeals #slowcookedbeef #dutchovenrecipes #sundaydinnerideas #guinnessrecipes #stpaddysdayrecipes #stewseason #soulfood #rusticcooking #beerbraisedbeef #traditionalstew #savorybeef #cozymeals Nothing says cozy like a bowl of rich Beef and Guinness Stew 🍺🥕🥩 A slow-cooked classic that warms you from the inside out.

Italian Pot Roast Slow-Cooked Italian Herb Pot Roast with Rich Tomato Sauce Ingredients: 3 to 4 lbs beef chuck roast Salt and freshly ground black pepper, to taste 3 tablespoons olive oil 1 large onion, sliced 4 cloves garlic, minced 2 cups crushed tomatoes 1 cup beef broth 1/2 cup dry red wine (optional) 2 teaspoons dried oregano 2 teaspoons dried basil 1 teaspoon dried rosemary 1 teaspoon dried thyme 1 teaspoon crushed red pepper flakes (optional) 2 bay leaves 3 large carrots, cut into chunks 3 celery stalks, cut into chunks Fresh parsley, chopped (for garnish) Directions: Preheat oven to 325°F (165°C). Season the beef roast generously with salt and pepper on all sides. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove roast and set aside. In the same pot, add onions and garlic and sauté until fragrant and softened, about 3-4 minutes. Stir in crushed tomatoes, beef broth, red wine (if using), oregano, basil, rosemary, thyme, crushed red pepper flakes, and bay leaves. Bring to a simmer. Return the roast to the pot, nestling it into the sauce. Add carrots and celery around the roast. Cover the pot and place it in the oven. Cook for 3 to 3½ hours, or until the beef is tender and easily shredded with a fork. Remove bay leaves and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving. Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes Kcal: 450 kcal | Servings: 6 servings #italianpotroast #potroast #slowcookedbeef #comfortfood #italianrecipes #beefroast #homemadefood #slowcooking #heartymeals #dinnerideas #familymeals #rusticcooking #beefrecipes #soulfood #italianflavors #easyrecipes #onepotmeals #comfortmeals #weeknightdinner #foodie Enjoy the rich, comforting flavors of this Italian Pot Roast slow-cooked to tender perfection in a fragrant tomato and herb sauce. A perfect family dinner! 🍖🍅🌿

Marsala Wine Beef Stew Rich and Savory Marsala Wine Braised Beef Stew Ingredients: 2 lbs beef chuck, cut into 1½-inch cubes Salt and freshly ground black pepper, to taste 3 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced 3 carrots, sliced 2 celery stalks, sliced 8 oz mushrooms, sliced 1 cup Marsala wine 3 cups beef broth 2 tablespoons tomato paste 2 teaspoons fresh thyme leaves (or 1 tsp dried thyme) 2 bay leaves 2 tablespoons all-purpose flour (optional, for thickening) Fresh parsley, chopped (for garnish) Directions: Season beef cubes generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown beef in batches, about 4-5 minutes per batch, then remove and set aside. In the same pot, add onions and sauté until translucent, about 5 minutes. Add garlic, carrots, celery, and mushrooms, cooking another 5-7 minutes until vegetables begin to soften. Stir in tomato paste and cook for 1-2 minutes. Pour in Marsala wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes. Return beef to the pot and add beef broth, thyme, and bay leaves. Bring to a simmer, then cover and reduce heat to low. Let stew cook gently for 2 to 2½ hours, or until beef is fork-tender. If desired, whisk flour with a little water to create a slurry and stir into the stew to thicken the sauce. Cook for an additional 5 minutes. Remove bay leaves and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving. Prep Time: 20 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes Kcal: 420 kcal | Servings: 6 servings #marsalawine #beefstew #slowcookedbeef #comfortfood #heartymeals #winebraisedbeef #homemadecooking #beefrecipes #slowcookerrecipes #familymeals #dinnerideas #rusticcooking #wintermeals #foodie #soulfood #easyrecipes #onepotmeals #slowcooking #heartyrecipes #deliciousdinner Indulge in the rich flavors of this Marsala Wine Beef Stew — tender beef braised to perfection in a savory Marsala wine sauce with hearty veggies. Comfort food at its finest! 🍷🥩🍲