Helga’s Beef Stew

Helga's Beef Stew

One of our customers sent in this fantastic beef stew recipe. Perfect for those winter evenings. Cook it slow, and let the aromas fill your house!


  • 3-4lbs chuck roast, cut into 2-inch chunks
  • 3 medium onions (any color)
  • 5-6 large carrots – 5 sprigs of rosemary
  • 1 lbs of small baby potatoes (or large Yukon Gold potatoes cut into chunks, +/- 3 handfuls 
  • 4 cloves of garlic
  • 5 stalks of celery
  • 16oz bottle of Guinness or other stout (It’s not exact science. A bit more or less won’t hurt things!)
  • 2 cups of beef broth (possibly a bit more)
  • 3 Tbsp of tomato paste
  • 2 Tbsp of Worcestershire sauce
  • 1 Tbsp of corn starch or flour
  • Salt & pepper

Helga's Beef Stew

Cooking instructions

Preheat oven to 325F

Take 1 onion, all celery stalks and 2 carrots, and cut them into very fine dice (about the size of your pinky nail, also called ‘mire poix’).

Cut the remain onions and carrots into large chunks.

Cut potatoes into 1-inch chunks (or leave the baby potatoes whole).

In a heavy cast iron pot (or Dutch oven), brown the beef chunks in butter or olive oil over medium-high heat. Don’t crowd the pot or they won’t brown. You will have to do this in batches. You want them nice & brown on all sides. They do not need to be fully cooked at this point. Season with salt & pepper as you brown them.

Leave the browned burnt bits in the pan! Add mire poix and cook over medium heat until soft & glassy. Add a bit more butter or oil, if needed. Add a splash of Guinness and scrape browned burnt beef bits off of the bottom. Add tomato paste and stir to incorporate with the diced veg. Season with salt & pepper.

Add corn starch (or flour), and stir to coat veg mixture. It’ll likely start to be pasty and mushy at this point.

Add the browned beef, large chunks of onion & carrots and potatoes, and pour in the remaining Guinness, the beef broth & Worcestershire sauce. You want your beef to be submerged (or almost submerged) into the liquid. Add sprigs of rosemary over the top as well as diced garlic.

Bring to a simmer. When simmering, put lid on the pot and transfer to your oven for approx. 3.5 to 4 hours.

Helga's Beef Stew


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