Beef and Irish Stout Stew

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds lean beef stew meat, cut into 1-inch cubes

  • 3

    tablespoons vegetable oil, divided

  • 2

    tablespoons all-purpose flour

  • 1

    pinch salt and ground black pepper to taste

  • 1

    pinch cayenne pepper

  • 2

    large onions, chopped

  • 1

    clove garlic, crushed

  • 2

    tablespoons tomato paste

  • 1 1/2

    cups Irish stout beer (such as GuinnessĀ®)

  • 2

    cups chopped carrot

  • 1

    sprig fresh thyme

  • 1

    tablespoon chopped fresh parsley for garnish

Directions

1.Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat. 2.Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes. 3.Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

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