Guinness Beef Stew

Name: Guinness Beef Stew
Ingredients: 4 lbs boneless beef chuck roast, cut into 1 1/2 inch chunks; table salt and ground black pepper; 3 tablespoons vegetable oil; 2 onions, chopped; 1 tablespoon tomato paste; 2 cloves garlic, minced; 3 tablespoons all purpose flour; 1 1/2 cups low sodium chicken broth; 1 1/2 cups Guinness draught; 1 teaspoon dried thyme; 2 bay leaves; 1 tablespoon dark brown sugar; 1 1/2 lbs red potatoes, scrubbed and cut into 1 1/2 inch chunks; 1 lb carrot, cut in 1 inch chunks (or parsnips or a combination); 2 tablespoons minced fresh parsley leaves

15 ingredients

5 steps

Ingredients

4 lbs boneless beef chuck roast, cut into 1 1/2 inch chunks
table salt and ground black pepper
3 tablespoons vegetable oil
2 onions, chopped
1 tablespoon tomato paste
2 cloves garlic, minced
3 tablespoons all purpose flour
1 1/2 cups low sodium chicken broth
1 1/2 cups Guinness draught
1 teaspoon dried thyme
2 bay leaves
1 tablespoon dark brown sugar
1 1/2 lbs red potatoes, scrubbed and cut into 1 1/2 inch chunks
1 lb carrot, cut in 1 inch chunks (or parsnips or a combination)
2 tablespoons minced fresh parsley leaves

Directions

1

Adjust an oven rack to the lower middle position and heat oven to 325 degrees. Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to a bowl and repeat with 1 more tablespoon oil and remaining beef. Transfer the beef to the bowl.
2

Add remaining tablespoon of oil, onions, and 1/4 teaspoon salt to skillet
3

and cook until onions are lightly browned, about 5 minutes. Add tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
4

Stir in broth and 1 1/4 cups of the beer, scraping up any browned bits. Stir in thyme, bay leaves, brown sugar, and browned beef with any accumulated juices. Bring to a simmer, cover, and transfer to oven for 1 hour.
5

Stir in potatoes and carrots and cook in oven, covered, until beef and vegetables are tender, about 1 hour. Discard bay leaves, stir in remaining 1/4 cup beer, and season with salt and pepper to taste. Stir in parsley before serving.