Guinness Beef Stew

Name: Guinness Beef Stew
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; 3tablespoons vegetable oil; 2 onions, chopped fine; 1tablespoon tomato paste; 2 garlic cloves, minced; 1/4cup all-purpose flour; 3cups low-sodium chicken broth; 1 1/4cups Guinness Draught (not extra stout); 1 1/2tablespoons packed dark brown sugar; 1teaspoon minced fresh thyme; 1 1/2pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces; 1pound carrots, peeled and cut into 1-inch pieces; 2tablespoons minced fresh parsley

14 ingredients

1 steps

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
3tablespoons vegetable oil
2 onions, chopped fine
1tablespoon tomato paste
2 garlic cloves, minced
1/4cup all-purpose flour
3cups low-sodium chicken broth
1 1/4cups Guinness Draught (not extra stout)
1 1/2tablespoons packed dark brown sugar
1teaspoon minced fresh thyme
1 1/2pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1pound carrots, peeled and cut into 1-inch pieces
2tablespoons minced fresh parsley

Directions

1

{"0":"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":"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.","4":"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.","6":"Most stew recipes start by searing meat in batches on the stovetop. We avoid that messy task by cooking the stew uncovered in the oven; the open pot allows the meat on top to take on flavorful browning. In addition, the liquid reduces, concentrating in flavor and texture, while the meat cooks."}