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; 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 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces; 1 pound carrots, peeled and cut into 1-inch pieces; 2 tablespoons 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
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 pounds 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

{"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."}