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Guinness Beef Stew with Pearl Onions

Guinness Beef Stew with Pearl Onions reads umami 9.1, richness 7.4 and salinity 5.2 on Palate's 0–10 flavor X-ray — a Irish main, about 3 hr 26 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.8 / 10
• Sweet & Fruity — 3.7 / 10
• Sour & Bright — 2.4 / 10
• Bitter & Earthy — 2.9 / 10
• Rich & Fat — 7.6 / 10
• Aromatic & Spice — 3.6 / 10

The measured notes (of 18)

Umami 9.1 · Richness 7.4 · Salinity 5.2 · Sweetness 3.3 · Allium 3.3 · Funk & Ferment 2.4 · Bitterness 2.3 · Sourness 2.3 · Smoke 2.2 · Earthy 1.4 · Herbaceous 1.3 · Warm Spice 1.3 · Fruity 1.3 · Heat 0.7 · Nutty 0.6 · Floral 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
• salt bacon — 227 g
• yellow onion — 110 g
• garlic — 9 g
• tomato paste — 30 g
• guinness beer — 422 g
• beef broth — 473 g
• worcestershire sauce — 30 g
• bay — 2 g
• thyme — 1 g
• pearl onions — 454 g
• carrots — 180 g

Time & effort: about 3 hr 26 min (3 hr 16 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 154.8 kcal, 11.6 g protein, 8.7 g fat, 7.1 g carbs

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

How it's cooked (10 steps)

1. Pat the beef cubes dry and season all over with the salt and pepper.
2. Toss the seasoned beef with the flour until lightly and evenly coated, shaking off any excess.
3. Heat 2 tbsp of the oil in a Dutch oven over high heat; working in two batches so the pot stays hot, sear the beef until deeply browned on all sides, 3-4 minutes per batch, then transfer to a bowl.
4. Add the bacon to the pot and cook over medium heat, stirring occasionally, until crisp and the fat has rendered, 5-6 minutes; remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
5. Add the onion to the bacon fat and saute until softened and lightly golden, 5-6 minutes, then stir in the garlic and cook until fragrant, about 30 seconds.
6. Stir in the tomato paste and cook, stirring constantly, until it darkens a shade and smells toasty, 1-2 minutes.
7. Pour in the Guinness, scraping up any browned bits from the bottom of the pot, then add the broth, Worcestershire sauce, bay leaves, thyme, and the reserved beef and bacon; bring to a boil.
8. Reduce the heat to low, partially cover, and braise until the beef is fork tender, 2 to 2.5 hours, stirring every 30 minutes or so.
9. Stir in the pearl onions and carrots and continue simmering uncovered until the vegetables are tender and the gravy has thickened enough to coat the back of a spoon, 30-35 minutes.
10. Discard the bay leaves, season to taste with more salt, and let the stew rest 10 minutes off the heat before serving so the gravy sets.

Dishes with a similar flavor shape

• Beef and Guinness Shepherd's Pie Stew — Irish
• Beef Bourguignon — French
• Red Wine Braised Beef Stew — French
• Maple-Glazed Meatloaf Minis with Bacon — American
• Lasagna Bolognese — Italian-American

Keep reading: what umami, richness, salinity 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.