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Beef and Guinness Shepherd's Pie Stew

Beef and Guinness Shepherd's Pie Stew reads umami 7.7, richness 6.8 and allium 4.1 on Palate's 0–10 flavor X-ray — a Irish main, about 3 hr 4 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.3 / 10
• Sweet & Fruity — 3.8 / 10
• Sour & Bright — 2.5 / 10
• Bitter & Earthy — 2.8 / 10
• Rich & Fat — 7.0 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 7.7 · Richness 6.8 · Allium 4.1 · Salinity 4.0 · Sweetness 3.4 · Funk & Ferment 2.4 · Sourness 2.3 · Bitterness 2.3 · Earthy 1.9 · Fruity 1.3 · Warm Spice 1.3 · Smoke 1.3 · Herbaceous 1.2 · Nutty 0.8 · Heat 0.7 · Floral 0.6 · Citrus 0.5

What's in it (16)

• boneless beef chuck roast — 907 g
• salt — 5 g
• black pepper — 3 g
• all-purpose flour — 23 g
• vegetable oil — 41 g
• yellow onion — 110 g
• carrots — 120 g
• garlic — 12 g
• tomato paste — 30 g
• guinness beer — 318 g
• low-sodium beef broth — 710 g
• worcestershire sauce — 15 g
• thyme — 1 g
• frozen peas — 237 g
• yellow new potatoes — 907 g
• unsalted butter — 54 g

Time & effort: about 3 hr 4 min · effort: involved

Nutrition (per 100 g, engine-estimated): 107.7 kcal, 7.6 g protein, 6.9 g fat, 6.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Season the beef cubes all over with the salt and pepper, then toss with the flour until lightly coated. Heat 2 tablespoons of the oil in a Dutch oven or other heavy pot over high heat. Working in two batches so you don't crowd the pot, sear the beef until deeply browned on all sides, 6-7 minutes per batch, and transfer to a plate.
2. Add the remaining 1 tablespoon oil to the pot, then add the onion and carrots. Saute over medium heat, scraping up the browned bits from the bottom of the pot, until the onion is softened and lightly golden, 6-7 minutes. Stir in the garlic and tomato paste and cook, stirring often, until the paste darkens slightly and smells toasty, about 1 minute.
3. Pour in the stout, scraping up any remaining browned bits, and simmer until reduced by about half, 3-4 minutes. Return the beef and any collected juices to the pot, then add the beef broth, Worcestershire sauce, and thyme. Bring to a boil, then reduce the heat to low, cover, and simmer, stirring occasionally, until the beef is fork-tender, 2 to 2 1/2 hours.
4. About 30 minutes before the stew is done, put the potatoes in a separate large pot, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil over high heat and cook until a knife slides into a potato with no resistance, 15-18 minutes.
5. Drain the potatoes well and return them to the hot pot. Mash with the butter until mostly smooth, then stir in the warm milk a little at a time until the mash is creamy; season with salt to taste and cover to keep warm.
6. Stir the frozen peas into the finished stew and simmer, uncovered, until the peas are just tender and the stew has thickened to a hearty, gravy-like consistency, 4-5 minutes. Taste and adjust the salt and pepper.
7. Spoon the mashed potatoes into shallow bowls and ladle the stew generously over the top. Serve at once.

Dishes with a similar flavor shape

• Guinness Beef Stew with Pearl Onions — Irish
• Shepherd's Pie with Cheddar Mashed Potato Top — American
• Macaroni Beef — American
• Smothered Turkey Wings with Onion Gravy — Southern
• Irish Lamb Stew with Root Vegetables — Irish

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.