Guinness Beef Stew

Guinness Beef Stew

With St. Patrick's Day  just around the corner,  I decided to make this recipe for "Guinness Beef Stew"  I found in Cook's Country Magazine.  What could be more Irish than making a stew that has Irish beer in it.  This stew was easy to put together.  To begin, you cook finely chopped onions sprinkled with salt in some vegetable oil.  To the onions you add tomato paste and garlic.  Then you stir in some flour, broth, Guinness, sugar, and thyme.  Be sure to use Guinness Draught otherwise your stew maybe too bitter.    Cook until the mixture is slightly thickened.  Then add your beef and put the stew in a 325 degree F oven and cook for 90 minutes.  After the 90 minutes is up, stir in potatoes and carrots.  Return the stew to the oven and cook for another hour.  Before serving add remaining Guinness and parsley.  If you need to season with salt and pepper.
The taste of this stew is robust.  It has a richness in taste that is lacking in other stews I have made.  I loved the process of cooking the stew in the oven.  It made everything easy and the veggies did not have a mushiness to them.  They were fork  tender as veggies should be in my book.



Guinness Beef Stew
From Cook's Country Magazine

Ingredients:

1 (3 1/2-to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2- inch pieces
Salt and pepper
3 tablespoons vegetable oil
2 onions, chopped fine
1 tablespoon tomato paste
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1 1/4 cups Guinness Draught
1 1/2 tablespoons packed dark brown sugar
1 teaspoon minced fresh thyme
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 minced fresh parsley

Directions:

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees.  Season beef with salt and pepper.  Heat oil in Dutch oven over medium-high heat until shimmering.  Add onions and 1/4 teaspoon salt and cook, stirring occasionally, until well browned,8 to 10 minutes.
2. Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes.  Stir in flour and cook for 1 minute.  Whisk in broth, 3/4 cup Guinness, sugar, and thyme, scraping up any browned bits.  Bring to simmer and cook until slightly thickened, about 3 minutes.  Stir in beef and return to simmer.  Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.

Ready for Oven

90 Minutes in Oven

3. Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking.  Stir in remaining 1/2 cup Guinness and parsley.  Season with salt and pepper to taste, and serve.

Serves 6 to 8

Pin It