Meat: Guinness Stew

Meat: Guinness Stew
Meat: Guinness Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tbsp olive oil

  • 2.5

    lb boneless beef chuck

  • 3/4

    tsp salt

  • Black pepper

  • 3

    beef bone marrow

  • 6

    oz. thick bacon or pancetta, diced

  • 3

    garlic cloves, minced

  • 2

    onions, chopped (brown, white or yellow)

  • 3

    tbsp all purpose flour

  • 14.9oz can Guinness Beer

  • 3

    cups beef stock/broth

  • 4

    tbs tomato paste

  • 1

    tbs brown sugar

  • 1

    tbs worcestershire sauce

  • 2

    large celery stalks, cut into 1" pieces

  • 2

    bay leaves

  • 3

    sprigs thyme (or 1 tsp dried thyme leaves

  • 3

    carrots, peeled, cut into 1" pieces

Directions

Trim and cut the beef into 2" chunks. Pat dry then sprinkle with salt and pepper. Heat oil in a 5 qt dutch oven over high heat. Add beef and sear until browned. Reserve meat and repeat with remaining beef and bone marrow. Lower heat to medium. Add bacon and cook until browned. Add garlic and onion. Cook for 3 minutes until softened. Stir flour into the mixture and cook for 1 minutes. Add Guinness, mixing well for 1 minute. Stir in tomato paste, brown sugar and worcestershire into broth. Then add to pot along with celery, bay leaves and thyme. Return beef and marrow to the pot (including any juices). Add enough water (about 1-1/2 cups) so the beef & veggies are almost fully covered. Cover, bring to simmer then lower heat so it is bubbling gently. Cook for 2 hours. Round edges of carrots and add to stew. Remove lid then simmer for 45 minutes or until the beef falls apart at a touch and the sauce has reduced and thickened slightly. If you prefer a thicker sauce, add 1 tbs cornstarch mixed with 1 1/2 tbs guinness. Skim off fat on surface. Adjust salt and pepper to taste. Remove bay leaves and thyme. Serve with mashed potatoes.

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