Stovetop Guinness Beef Stew with Herb Croutons

This comforting stovetop stew recipe, made with stout beer, is worth every single minute of cooking time. The Guinness and the fennel bulb and fronds really do add so much tremendous flavor. And, if that wasn’t enough to convince you to make this soup, add in a few homemade herb croutons to really put this rich St. Patrick’s Day stew over the top.

This St. Patrick’s Day season, a lot of us are finding ourselves stuck inside of our houses and I’m willing to bet that at least a few of us are itching for something to do. Something, anything, whatever we can conveniently find, to keep our hands busy and our minds off of the fact that we’re bored, because, after all, a person can only watch so much Netflix, Hulu, or nail-biting news about what is currently going on in our country and the world.

When I’m bored beyond tears, I head to the kitchen. Hell, when I’m stressed or I’ve got a severe case of the anxious jitters, I also head to the kitchen. So, right now, chances are, you’ll pretty much find me hanging out in my kitchen. A beer in one hand, a spoon in the other, standing next to the stove, stirring up some boozy comfort. This stew is my own personal way of combatting boredom and taking a much-needed time-out from over-fretting.

Ingredients:

Ground Beef:

• 2 Tablespoons Unsalted Butter
• 2 Pounds 80% Lean Ground Beef
• 1/3 Cup All-Purpose Flour
• 1 Tablespoon Whole Grain Mustard
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Low-Sodium Soy Sauce
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Freshly Ground Black Pepper

Stew:

• 1 Large Fennel Bulb
• 1 Large Sweet Yellow Onion, Finely Diced
• 3 Garlic Cloves, Minced or Crushed
• 3 Large Carrots, Peeled & Sliced
• 1 1/2 Pounds Golden Potatoes, Cubed
• 2 (14.5-oz.) Cans Petite Diced Tomatoes
• 2 (11.2-oz.) Bottles Guinness
• 4 Cups Low-Sodium Beef Broth
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Freshly Ground Black Pepper
• 2 Bay Leaves
• 1 Cup Frozen Peas
• 1 (10-oz.) Container White Button Mushrooms, Cleaned & Sliced

Herb Croutons:

• 4 Slices White Sandwich Bread, Cubed
• 2 Tablespoons Unsalted Butter, Melted
• 2 Teaspoons Dried Parsley
• 1/4 Teaspoon Kosher Salt

Directions:

Ground Beef:

1. Place the butter in a large Dutch oven or stockpot over high heat.
2. Place the remaining ground beef ingredients in a large bowl and thoroughly mix them together with your hand.
3. When the butter is melted, add the beef mixture to the Dutch oven or stockpot. Cook until the beef is browned, stirring occasionally.

Stew:

1. Finely dice the white and light green part of the fennel bulb and reserve the fennel fronds for garnishing.
2. Add the diced fennel and onion to the beef mixture and cook for 5 minutes, stirring often.
3. Add the garlic and cook for 1 minute, stirring often.
4. Add the carrots, potatoes, tomatoes, beer, broth, salt, pepper, and bay leaves. Stir to combine and bring to a rolling boil.
5. Reduce the heat to low and cook for 1 hour.
6. Add the frozen peas and sliced mushrooms. Cook for 30 minutes.
7. Remove and discard the bay leaves.
8. Serve garnished with the reserved fennel fronds.

Herb Croutons:

1. Preheat oven to 425 degrees.
2. Place the cubed bread on a baking sheet.
3. In a small bowl, whisk together the melted butter, parsley, and salt.
4. Drizzle the butter over the bread and use your hand to stir the bread until evenly coated.
5. Bake for 5 minutes. Stir, and then bake for an additional 5 minutes. Repeat until golden brown and crunchy.
6. Garnish each bowl of soup with some of the herb croutons.

Suggestions:

• The flour in the ground beef mixture helps to thicken the soup.
• I use low-sodium soy sauce, however, you can use normal soy sauce if you have that on hand. You may want to decrease the amount of kosher salt in the ground beef mixture if you do use normal soy sauce.
• Wear a food-safe plastic glove to mix the ground beef mixture.
• If you don’t use low-sodium beef broth, you may want to decrease the amount of kosher salt in the soup.
• Adding the peas and mushrooms during the last 30 minutes of cooking keeps them from becoming too mushy.
• The croutons will most likely require 10 to 20 minutes of baking time. It will depend on how hot your oven is and how large or small you dice the bread. I suggest using the two ends of the bread loaf for these croutons. It’s a great way to use them, they are crunchier, and they also add great color to the stew.

Improvements:

• Stir a 1/4 cup heavy whipping cream into the soup before serving.
• Serve with a dollop of sour cream or freshly grated cheddar cheese.
• Garnish with chopped chives or scallions.

Print

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Stovetop Guinness Beef Stew with Herb Croutons

Ingredients:

Ground Beef:
• 2 Tablespoons Unsalted Butter
• 2 Pounds 80% Lean Ground Beef
• 1/3 Cup All-Purpose Flour
• 1 Tablespoon Whole Grain Mustard
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Low-Sodium Soy Sauce
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Freshly Ground Black Pepper
Stew:
• 1 Large Fennel Bulb
• 1 Large Sweet Yellow Onion, Finely Diced
• 3 Garlic Cloves, Minced or Crushed
• 3 Large Carrots, Peeled & Sliced
• 1 1/2 Pounds Golden Potatoes, Cubed
• 2 (14.5-oz.) Cans Petite Diced Tomatoes
• 2 (11.2-oz.) Bottles Guinness
• 4 Cups Low-Sodium Beef Broth
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Freshly Ground Black Pepper
• 2 Bay Leaves
• 1 Cup Frozen Peas
• 1 (10-oz.) Container White Button Mushrooms, Cleaned & Sliced
Herb Croutons:
• 4 Slices White Sandwich Bread, Cubed
• 2 Tablespoons Unsalted Butter, Melted
• 2 Teaspoons Dried Parsley
• 1/4 Teaspoon Kosher Salt

Directions:

Ground Beef:
1. Place the butter in a large Dutch oven or stockpot over high heat.
2. Place the remaining ground beef ingredients in a large bowl and thoroughly mix them together with your hand.
3. When the butter is melted, add the beef mixture to the Dutch oven or stockpot. Cook until the beef is browned, stirring occasionally.
Stew:
4. Finely dice the white and light green part of the fennel bulb and reserve the fennel fronds for garnishing.
5. Add the diced fennel and onion to the beef mixture and cook for 5 minutes, stirring often.
6. Add the garlic and cook for 1 minute, stirring often.
7. Add the carrots, potatoes, tomatoes, beer, broth, salt, pepper, and bay leaves. Stir to combine and bring to a rolling boil.
8. Reduce the heat to low and cook for 1 hour.
9. Add the frozen peas and sliced mushrooms. Cook for 30 minutes.
10. Remove and discard the bay leaves.
11. Serve garnished with the reserved fennel fronds.
Herb Croutons:
12. Preheat oven to 425 degrees.
13. Place the cubed bread on a baking sheet.
14. In a small bowl, whisk together the melted butter, parsley, and salt.
15. Drizzle the butter over the bread and use your hand to stir the bread until evenly coated.
16. Bake for 5 minutes. Stir, and then bake for an additional 5 minutes. Repeat until golden brown and crunchy. 
17. Garnish each bowl of soup with some of the herb croutons.

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