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Guiness Stew with Turnip


  • 2 tbsp Oil I use Avocado Oil
  • 1.5 lb Stewing Beef
  • 0.5 lb Turnip Peeled and Cubed
  • 3 Carrots, large Peeled and Cut
  • 1 Onion, large Peeled and Diced
  • 16 oz Guinness, Original
  • 1 cup Beef Stock
  • 14.5 oz Tomato Sauce
  • 2 tbsp Thyme
  • 2 tbsp Rosemary
  • 1 tbsp Italian Seasoning
  • Salt, to taste
  • Pepper to Taste


  1. Add oil to a large pot of medium heat until it shimmers and moves easily when tilted.

  2. Add stewing beef to the pot, moving pieces around until the outside is browned, 5-10 min based on chunk size (do not fully cook it at this point).

  3. Add the chopped vegetables in, the liquids, and seasoning. Mix and make sure the meat and veggies are almost entirely submerged. Add more beef stock and/or beer if needed.

  4. Bring the pot to a light boil - 1-2 bubbles should appear a second. It will have the rhythm of a low chuckle.

  5. If the consistency of the liquid is like a thick soup, boil for 2 hours covered with a lid, 1 hour uncovered. 

    If consistency is thin, boil with a lid for 1 hour lidded, 2 hours without the lid.

  6. When turnips reach the consistency of cooked potato (easily pierced by a fork, slides off easily), you're done! Let it cool and dig in!