Guinness Beef Stew
Guinness beef stew is cooked long and low which makes the meat tender and falling apart. Don't worry, this is family friendly, as the alcohol in the beer cooks off.
- 3 tablespoons vegetable oil
- 2 onions, finely chopped
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1/4 cup flour
- 3 cups chicken broth
- 1 1/4 cups Guinness Draught, divided
- 1 1/2 tablespoons brown sugar
- 1 teaspoon fresh thyme, minced
- 1 boneless beef chuck roast (3 to 4 pounds), trimmed and cut into 1 1/2-inch pieces
- 1 1/2 pound Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons fresh parsley, minced
Adapted from navywifecook.com
Heat oven to 325°F, with a rack in the lower third of the oven.
Set a large Dutch oven over medium-high heat and add the oil. Once heated, add the onions and 1/4 teaspoon salt. Cook for 8 to 10 minutes, stirring occasionally, until the onions have browned.
Stir in the tomato paste and garlic and cook for about 2 minutes, or until fragrant and rust-colored. Add the flour and cook, stirring constantly, for 1 minute.
Stir in the chicken broth, 3/4 cup of the Guinness, the brown sugar, and the thyme leaves. Scrape the bottom of the pot to pick up any browned bits. Bring the mixture to a simmer and cook for a 3 to 4 minutes or until it has thickened slightly.
Season the beef generously with salt and pepper, and add to the pot. Return the mixture to a simmer, then transfer the pot to the heated oven, uncovered.
Cook for 90 minutes, stirring once halfway through the cooking time. Remove the pot from the oven and add the potatoes and carrots, stirring to distribute. Return the pot to the oven and cook for another 60 to 90 minutes, stirring at 30-minute intervals. The stew is ready when the veggies and beef are fork tender.
Remove the pot from the oven and stir in the remaining 1/2 cup of Guinness and the parsley. Season to taste with salt and pepper and serve.