GUINNESS BEEF STEW RECIPE
The
best recipe for hearty and flavorful Guinness beef stew!
Prep
Time : 20 mins
Cook
Time : 2 hours
Total
Time : 2 hours 20 mins
Servings : 6-8
INGREDIENTS
·
2
tablespoons olive oil, divided
· 3
pounds beef chuck roast, trimmed of excess fat and cut into bite-sized pieces
·
Kosher
salt and freshly-cracked black pepper
·
1
large white or yellow onion, peeled and diced
·
4
cloves garlic, peeled and minced
·
1/3
cup flour
·
1
(12 ounce) bottle Guinness beer
·
4
cups beef stock
·
3
large carrots, peeled and diagonally sliced into bite-sized pieces
·
1.5
lbs. Yukon gold potatoes, cut into bite-sized pieces
·
3
tablespoons tomato paste
·
1
bay leaf
·
1/2
teaspoon dried thyme
·
optional
garnish: chopped fresh parsley
INSTRUCTIONS
1.
Season
beef with a few generous pinches of salt and pepper. Heat 1 tablespoon oil in a large stockpot
over medium-high heat. Add half of beef
to pan. Cook until seared, turning the
beef every 30-45 seconds or so until all sides are browned. Remove beef from pan with a slotted spoon,
and transfer to a clean plate. Add an
additional 1 tablespoon oil to the stockpot, and repeat this process with the
remaining half of the beef, transferring it afterwards to the plate as well.
2.
Add
the onion to the stockpot (adding extra oil if needed, but usually there is
leftover drippings/oil from the beef) and saute for 5 minutes, stirring
occasionally. Add garlic and saute for 1 minute, stirring occasionally. Then stir in the flour until it has evenly
coated the onions, and cook for 1 minute, stirring occasionally. Gradually stir in the Guinness, and use a
wooden spoon to scrape the bottom of the pan to loosen any of those yummy brown
bits. Stir in the beef stock, carrots, potatoes, tomato paste, bay leaf, thyme,
and the cooked beef (along with any of its accumulated juices). Continue
cooking until the stew reaches a simmer.
Then cover and reduce heat to medium-low. Simmer over low for 1 1/2 hours, stirring
occasionally, until the beef is tender and the potatoes are soft.
3.
Remove
bay leaf and season with additional salt and pepper if needed.
4.
Serve
warm garnished with chopped parsley if desired.
Recipe
from gimmesomeoven.com
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