Guinness Beef Stew

Name: Guinness Beef Stew
Ingredients: 2 pounds beef chuck steak, boneless and well trimmed, cut into 1 inch cubes (you can substitute mutton if you prefer); 1 1/2 tablespoons vegetable oil; 1 cup chopped onion; 1 clove garlic, chopped; 1 cup quartered mushrooms; 1 1/2 tablespoons flour; Pinch of crushed thyme; Pinch (or two) of crushed cayenne; Pinch of black pepper; 1 cup Guinness beer; 1 cup beef stock; 2 teaspoons Worcestershire sauce; 1 Bay leaf; 2 cups chopped carrots; 2 cups chopped potatoes; Chopped parsley for garnish; Salt and Black Pepper to taste

17 ingredients

9 steps

Ingredients

2 pounds beef chuck steak, boneless and well trimmed, cut into 1 inch cubes (you can substitute mutton if you prefer)
1 1/2 tablespoons vegetable oil
1 cup chopped onion
1 clove garlic, chopped
1 cup quartered mushrooms
1 1/2 tablespoons flour
Pinch of crushed thyme
Pinch (or two) of crushed cayenne
Pinch of black pepper
1 cup Guinness beer
1 cup beef stock
2 teaspoons Worcestershire sauce
1 Bay leaf
2 cups chopped carrots
2 cups chopped potatoes
Chopped parsley for garnish
Salt and Black Pepper to taste

Directions

1

Heat the oil in a wide skillet or saute pan that has a tight fitting cover until hot
2

Add the beef and brown well, stirring occasionally to brown all sides (turn the heat down if necessary so meat does not burn)
3

Brown meat in several small batches to avoid over-crowding the pan
4

Add the onion and garlic and continue to cook until onion is slightly browned
5

Combine the flour, thyme, black pepper and cayenne in a bowl and then add to the beef, stirring to make a roux
6

Continue to cook over medium-high heat until the roux is slightly browned (do NOT burn)
7

Stir in the Guinness and beef stock and bring to a boil, stirring until the sauce thickens and any lumps are cooked out
8

Add the carrots and potatoes, cover the skillet and place in a 325 degree F oven for 1 1/2 - 2 hours or until the meat is tender
9

Correct seasoning, ladle to bowls and garnish with parsley and serve