Guinness Stew
By Maudie30
A dark, rich stew with so much flavor. Good for the tummy and warms the soul.
Ingredients
- 3 Tbls vegetable oil
- 3 lbs boneless beef chuck, cut into 1 inch pieces
- 2 medium onions, chopped
- 2 stalks of celery, chopped
- 3 Tbls all purpose flour
- 1 Tbl garlic, minced
- 1 Tbl tomato paste
- 2 tsp fresh thyme, chopped
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 bottle (about 11 oz) Guinness drought
- 1 C reduced-sodium beef broth
- 3 carrots, peeled and cut into 1 inch pieces
- 4 small turnips, (3/4 lb) peeled and cut into 1 inch pieces
- 4 medium Yukon old potatoes, (1 lb), peeled and cut into 1 inch pieces
- 1/4 C fresh parsley, chopped fine
Details
Cooking time 180mins
Preparation
Step 1
Preheat oven to 350 degrees
Heat 2 Tbls oil in a Dutch oven over medium-high heat. Add beef in two batches; cook about 10 minutes per batch or until browned on all sides. Remove beef to large plate, set aside.
Add remaining 1 tablespoon oil to dutch oven; heat over medium heat. Add onions and celery; cook about 10 minutes or until onions are softened and translucent. Add flour, garlic tomato paste, thyme, salt and pepper; cook and stir one minute. Add Guinness; use wooden spoon to scrape up browned bits from bottom of pan. Return beef to the pan; stir in broth.
Cove and bake in oven 1 hour. Stir in carrots, turnips and potatoes; cover and bake about 1 hour 20 minutes or until beef and vegetables are tender. Stir in parsley.
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