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Guinness Beef Stew

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Rate this recipe 4.5/5 (22 Votes)

Ingredients

  • 1 (3 1/2 to 4 lb ) bottomless beef church-eye roast, pulled apart at seams and
  • cut into 1 1/2 inch pieces
  • salt and pepper
  • 3 tbsp oil
  • 2 onions chopped fine
  • 1 tbsp tomato paste
  • 2 garlic cloves, minced
  • 1/4 cup all purpose flour
  • 3 cups chicken broth
  • 1 1/4 cups guinness drought
  • 1 1/2 tbsp packed dark brown sugar
  • 1 tsp minced fresh thyme
  • 1 1/2 pounds yukon gold potatoes, unpeeled, cut into 1 inch pieces
  • 1 lb carrots, peeled and cut into 1 inch pieces
  • 2 tbsp fresh minced parsley
  • NOTE
  • Do not use guinness extra stout, which is too bitter

Details

Adapted from cookscountry.com

Preparation

Step 1

Adjust oven rack to lower middle position and heat oven to 325. Season beef with salt and pepper. Heat oil in dutch oven over medium high heat until shimmering. Add onions and 1/4 tsp salt and cook stirring occasionally, until well browned, 8 to 10 minutes.

Add tomato paste and garlic and cook until rust colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. whisk in broth, 3/4 cup guinness,
sugar, and thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 90 minutes, stirring half way through cooking.

Stir in potatoes and carrots and continue to cook until beef and vegetables are tender, about 1 hour, stirring half way through cooking. Stir in parsley and remaining 1/2 cup guinness. Season with salt and pepper to taste, and serve.

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