Guinness Beef Stew
Ideal for a cold-weekend winter day. This will take time to prepare, but is so worth it.
Servings 6 servings
Calories 555kcal
Equipment
- Heavy duty dutch oven
Ingredients
- 3.5 - 4 lb. Boneless Beef Chuck-Eye Roast Trim excess fat
- 3 Tablespoons vegetable oil do not use another type of oil
- 2 onions, chopped fine
- 1 Tablespoon tomato paste
- 2 garlic cloves minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 1/4 cup Guinness Draught Beer
- 1 1/2 Tablespoon Dark Brown Sugar
- 1 tsp. fresh thyme, minced
- 1 1/2 lbs. Yukon Gold Potatoes, unpeeled, cut into 1" pieces
- 1 lb. carrots, peeled, cut into 1/2" pieces
- 2 Tablespoons fresh parsley, minced
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325ยบ
- Sprinkle cut beef with salt and pepper.
- Heat vegetable oil in large, heavy duty dutch oven on medium-high heat until shimmering
- Add onions and 1/4 teaspoon of salt and pepper
- Cook onions, stirring occasionally until well-browned. This should take about 8-10 minutes.
- Add tomato paste and garlic.
- Stir in and cook for one minute and fragrant.
- Stir in flour and cook for another minute.
- WHISK in the chicken broth, 3/4 cup of the beer, brown sugar and thyme.
- Continue to stir, scrapping up all the brown bits off the bottom of the dutch oven.
- Bring to a simmer and cook until slightly thickened, about 3 minutes
- Stir in beef and return to a simmer.
- Transfer to the oven and cook, uncovered for 90 minutes, stirring halfway through cooking.
- Remove from oven and stir in potatoes and carrots.
- Return to the oven and continue to cook until beef and vegetables are tender, about 1 hour, stirring halfway through cooking time.
- Remove from oven and add remaining Guinness beer. Stir and add parsley.
- Season with salt and pepper.
- Serve with bread.
Notes
