Oven-Braised Guinness Beef Stew With Horseradish Cream Recipe (2024)

1: prepare, measure and assemble ingredients for sauce (mushrooms, garlic, brown sugar, onion powder, caraway seeds, cocoa, tomatoe paste, espresso powder, 1/3 cup flour, thyme sprigs) 2: gather and measure broth and beer3: prepare potatoes and other root vegetables, turn on oven4: place flour in bag or plate with beef, coat5: heat oil and brown beef in batches, salt and pepper each batch; 6: make gravey as directed, add beef and bake, covered for 2 1/2 hours. Finish as directed

This dish was loved by our Irish family on St Pats Day! The only change I made, which is something I always do when making stew, was to add the vegetables 1 to 1-1/2 hours after the beef. This gives ample time for the vegetables to become tender, but not mushy. Wonderful flavor.

We loved this recipe as a St Patrick’s Day project to eat all week. You can do this in a slow cooker - just brown your meat and add all ingredients, then leave it for a solid 12 hours (the longer, the better). We didn’t have many of the spices on hand (cocoa, caraway) and used a blend of whatever was around, doubled the garlic, and still had a great result. The beauty of this recipe is that it’s super versatile - and the horseradish cream really brightens the heavy stew up and keeps it fresh.

add 1 chopped medium onion sauteed in 2 T butter lemon juice increased to 1 tablespoon Worcestershire increase to 2 teaspoons Added 2 stalks celery =4 carrots=3 potatoes

This was DELICIOUS! I didn't change a thing and the Horseradish Cream was a fantastic compliment.

Thank you NYT Cooking for putting this in the St Patrick’s Day collection. It was the perfect choice for our 10-person dinner group. I did not have cocoa, followed the recipe otherwise, doubled. Used partly Guinness and partly “Black mocha stout” from Highland Brewing. My balsamic at the end was aged and I added a little extra. Root vegetables were carrots and parsnips. Fabulous rich stew!

I make various stews often, at least in the winter. This is a wonderful stew; Guiness or stout adds so much more complexity than wine. However, I wait to add the potatoes until about half done. That way they're more flavorful and not so mushy.

This was really good... I had to make a bit more so I used: 4 lbs beef sirloin cut in 1 1/2 inch pieces3 carrots + 2 parsnips cut 1/2 inch + small red potatoes cut in halfAdded one large dried chili pasilla de Oaxaca, deseeded/minced+ minced 4 dried porcini mushrooms3T tomato paste & 3t brown sugar Used 20 oz Guinness and a whole carton of beef stock.I was generous with the Worcestershire & aged balsamic & lemon.Left out espresso powder.It fed 10 people and they cleaned their plates!

Wow. After just 20 mins in the oven I was transported by the aroma. The gravy was delicious just out of the oven. Then the tiny bit of acids at the end...unbelievable flavor. Make it. Now!

I am a mom of 2 under 5 and I work full-time and I made this on a weekday. I am amazing! This is a nice recipe. I was nervous because I have only ever made a Jacque Pepin recipe with a full bottle of red. I didn’t sear the beef as much as I rouxed it with a chopped onion. I added carrot, celery, turnip and parsnip after an hour. That crème is insane. Added a scoop to my mashed potatoes and the potatoes were the best I ever made. Ahhhmazing.

Excellent. Rich. Prepared exactly to recipe. Browned meat in three batches. Next time, use much less oil to brown meat.

Exactly what you dream of beef stew tasting like. I added an onion along with the potatoes and it worked well. Instead of cooking carrots in the stew, I tossed them with olive oil, salt, and pepper and roasted them at a high heat so that they caramelized a bit. I threw them into the stew right before serving. It added a nice texture contrast.

Meant to add that because I cut everything smaller it cut the cooking time to just under 2 hours.Served with crusty sourdough boule baked with garlic and parsley. Yum!

Needed to add more balsamic at the end to get rid of the bitter after taste. Then it was very good. We enjoyed it with the soda bread.

Made this from quarantine today, so didn’t have everything - only 1lb beef and no sour cream. So I reduced the recipe by 1/3 and ignored the sauce, cooked for just over an hour and it was delicious. Delicious! So it does halve or third well, just remember to reduce the cooking time.

Like many others here I don’t use powdered anything. So I sautéd a whole onion after browning the beef and added a single espresso with the other liquids. The only other slight alterations I made were to remove the fresh thyme leaves from their sprigs (they seem to have melted into the gravy) and to simmer the stew on the stovetop for twenty minutes instead of baking for two hours. I wonder if baking would have changed the taste in any way. As it was, the result was a delectable, rich stew!

Not worth it, in my view. For the time and trouble it takes, I'd rather have a nice carbonnade a la flamande.

I have tinkered with my version of this recipe for years. I have never used brown sugar or cocoa powder - must try.I do add chopped bacon and a small amount of cognac or brandy. Sometimes a crust or a piece of puff pastry to make it a "pie."This is my favorite stew. The first thing I order when I go to the UK.

Wanted to give this recipe a try, so as I always do, read through the helpful comments and made modifications, such as adding an onion and waiting to add the vegetables until about an hour and half before finish. The rich gravy, perfectly cooked vegetables, and the flavor - it was delicious. My husband loved it so much, he took some leftovers to a neighbor to share and HE said the recipe was a keeper. I've already shared the recipe with a couple of friends.

Just okay. We probably won't make it again. We followed the tips but it needs more umph and probably more vegetables- way heavy on the beef to veggie ratio.

This was mind-blowingly good without any substitutions save for dried thyme in lieu of fresh which the market was out of (about a quarter tsp vs. two sprigs). Two things that blew my mind: 1. I could not specifically discern the taste of stout, cocoa, espresso, onion or tomato; just an amazingly complex umami flavor bomb! 2. While I did dutifully trim all the big pieces of fat I was still amazed at how fatty this stew WASN'T! None at all visible after a night in the fridge!

Has anyone experienced this to being bitter from the beer? And if so what do you do?

Used Guinness Extra Stout beer. When I tasted the gravy, before cooking for 8 hours in the slow cooker, it was extremely bitter, and I was worried that I had ruined the stew. But, miraculously, the bitterness dissipated, and the end result was excellent. This improved with age over the course of a few days. Also, I substituted fennel seed for the caraway, since I couldn't find the caraway.

Excellent recipe, made exactly as written, and much enjoyed when served for dinner party of 6 for St. Patrick's Day. Easily executed and the horseradish cream really complimented the flavors. Happy that I resisted substituting sirloin for the chuck based on one review as the chuck was superb. This recipe has handily bumped my favorite stew recipes right off the cookbook shelf, including the former favorite made with short-rib beef. My husband gives it 5 stars!

Excellent recipe. Used dried Porcini mushrooms instead of the sh*take mushrooms. The dry ingredients make for a delicious hearty complex stew. The horseradish cream is a nice finish. Definitely a keeper!

WOuldn't change a thing.

Gorgeous. Made Saturday, served Sunday, saving the last step of adding the acidics just before serving. Will use less flour next time as I like it more saucy than gravy-y. Total prep time for me was 1hr - I had 3 batches to brown. (Followed Sarah's Helpful note on the order of things). Used: canned draught/stout; 2 lg carrots, 1med. purple turnip, and baby yukons (added 1 hr after going into oven). reheated v. slowly on stovetop next day. did need a lot of salting. but yeah, gorgeous.

Made recipe as stated in oven. Everyone loved it. Definitely will make again!

My husband and I made this yesterday for St. Patty's Day. It was wonderful! I sauteed fresh onions--skipped the onion powder--and added them to the browned beef, then proceeded with the recipe as written. I often make beef stew with wine instead of stout and without the additions of espresso powder, cocoa, caraway and brown sugar. We loved the variety!

Usually I don’t like regular beef stew because I find it very bland. I followed the recipe as is. A very flavourful, robustdish with the complexity of ingredients being just right. A salad on the side with a glass of red wine make a perfect meal on a cold winter night. Bravo!