Guinness Beef Stew

By davidv

"This stew is so satisfying, you'll crave it all throughout the year…not just on St. Patrick's Day. I always double this recipe and freeze half to enjoy later." —David

Tip: Don't be nervous about cooking with beer. Most alcohol evaporates during the cooking process. And, you're left with a hoppy, bitter flavor that tastes delicious when paired with carrots, caramelized onions, and other sweet veggies. Dark beers can even impart a smoky flavor.

Ingredients

• 3-1/2 Tbsp all-purpose flour
• 1-1/4 tsp ground black pepper
• 1-1/4 tsp salt
• 3 lbs beef stew meat, cut into 1-1/2" cubes
• 3 Tbsp vegetable oil
• 3 garlic cloves, minced
• 1 large onion, chopped
• 1/2 cup celery, chopped
• 2-1/2 tsp dried thyme
• 2 bay leaves
• 2-1/2 cups beef stock
• 2 cups Guinness beer
• 3 Tbsp tomato paste
• 2 lbs russet potatoes, peeled and cut into 1/2" pieces
• 1 (16-oz) bag baby carrots
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/4 cup fresh parsley, chopped

Details

Adapted from qvc.co

Preparation

Step 1

Place the flour, salt, and black pepper in a medium-size bowl. Add the beef cubes and toss until completely coated.

Heat the vegetable oil in heavy large stockpot or Dutch oven over medium-high heat. Working in batches, brown the beef cubes, on all sides, about 5–7 minutes. Add the garlic, onion, and celery, and cook for 3–5 minutes.

Stir in the dried thyme, bay leaves, beef stock, Guinness, and tomato paste. Bring the mixture to a boil and reduce the heat to low. Cover the pot and simmer for 1-1/2 hours, stirring occasionally.

Add the potatoes, baby carrots, salt, and pepper. Stir to distribute evenly. Cover and simmer on low heat, until the vegetables and beef are very tender, about 45 minutes. Sprinkle with the parsley right before serving.