Guinness Beef Stew

Guinness Beef Stew

Guinness Beef Stew


3 tablespoons olive oil

2 pounds boneless chuck roast, cut into 1-inch cubes

1/4 cup flour

2 cups coarsely chopped onion

2 cups coarsely chopped carrots

1 cup coarsely chopped celery

3 garlic cloves, minced

1 11.5-ounce Guinness Stout beer

3-4 sprigs fresh thyme or 1 teaspoon dried thyme

2 teaspoons Worcestershire sauce

2 tablespoons tomato paste

4 cups beef stock

salt and pepper


Heat oven to 275 degrees F. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. While the oil heats, pat the beef dry, season with 1 teaspoon of salt, and then roll in flour so that all sides are lightly dusted.

Working in batches and adding additional oil as needed, add beef in one layer to the hot oil and brown on all sides. Remove with a slotted spoon and reserve for later.

Add onions, carrots and celery to the same Dutch oven. Cook, stirring occasionally, for 2-3 minutes until the onion just begin to sweat and soften. Add garlic and cook another minute.

Pour in Guinness and use a wooden spoon to scrape the bottom of the pan to get up any brown bits left over from cooking the beef and vegetables.

Add the reserved beef, thyme, Worcestershire sauce, tomato paste, beef stock and 1 teaspoon of salt. Stir then cover with lid and place into oven. Cook 1 hour then check on the stew. If the top of the stew is dry, add some extra beef stock or water. Taste for seasoning and add salt/pepper as needed then cover again and cook another 30 minutes to an hour until the beef is tender and can easily be pulled apart with a fork.

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