Warm beef stew for a winter day…


I have made this Cook’s Country, Guinness Beef Stew several times. It is not difficult and has velvety texture that is great with bread on a cold winter night.

PREP TIME: 30 MINUTES              COOK TIME: 2 1/2 HOURS        SERVES 6-8

Prep the following:

a 3 1/2-4 lb boneless beef chuck-eye roast, trimmed and cut into 1 1/2″ pieces

3 T. vegetable oil (make sure to use vegetable oil, not any other kind of oil)

2 onions, chopped fine

1 T. tomato paste

2 garlic cloves minced

1/4 cup of all-purpose flour

3 cups low-sodium chicken broth

1 1/4 cup Guinness Draught

1 1/2 T. packed DARK BROWN sugar

1 t. minced, fresh thyme

1 1/2 lbs. Yukon Gold potatoes, unpeeled, cut into 1″ pieces

1 lb. carrots, peeled and cut into 1″ pieces

2 T. minced fresh parsley

20160211_162433Adjust oven rack to lower-middle position and heat oven to 325º.

Heat oil in large Dutch oven over medium-high heat until shimmering.

Add onions and 1/4 t. salt and cook.

Stir occasionally, until well browned, 8-10 minutes.

Add tomato paste & garlic.

Cook 2 minutes until well mixed and fragrant.

Stir in flour and cook for 1 minute.

WHISK in broth, 3/4 cup of the Guinness, sugar and thyme.

Continue to stir, scrapping up any browned bits.

Bring to a simmer and cook until slightly thickened, about 3 minutes.

Stir in beef and return to a simmer.

Transfer to oven and cook, uncovered for 90 minutes, stirring halfway through cooking.

Remove from oven.

Stir in potatoes and carrots. Return to oven. Cook for about an hour, stirring halfway through cooking.

Remove from oven.

Stir in remaining 1/2 cup of Guinness and parsley.

Season with a pinch of salt and pepper if you desire.

Serve with warm bread.

 

 

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