Guinness Beef Stew Recipe

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Guinness Beef Stew

Alan Blankenship

By
@alanblankenship

Love me some Beef stew. I am NOT a heavy beer drinker, but Guiness works so well here. Not the extra stout though. This can be adapted for a crock pot as well.

This also Pares well with some mashed Green onion Irish potatoes, just leave them out of the stew (But they are soooooo stewy good, we do BOTH)


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Serves:

6 - 8

Prep:

30 Min

Cook:

3 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 (3½ to 4-pound) boneless beef chuck-eye-roast, pulled apart at seams, trimmed and cut into 1½ inch pieces
3 tablespoons vegetable oil
2 yellow onions, chopped fine
¼ teaspoon salt
1 tablespoon tomato paste
2 garlic cloves, minced
¼ cup all-purpose flour
3 cups beef stock (or chicken)
pinch (or two) of crushed cayenne (optional)
pinch of black pepper
2 teaspoons worcestershire sauce
1 bay leaf
1 (12-ounce) bottle guinness draught, divided
4½ teaspoons dark brown sugar
1 teaspoon minced fresh thyme
1½ pounds yukon gold potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
3 parsnips, peeled and cut into 1-inch pieces optional)
2 tablespoons minced fresh parsley

Directions Step-By-Step

1
Directions:
1. Adjust an oven rack to the lower-middle position and preheat to 325 degrees F.
2. Season the beef with salt and freshly ground pepper.
3. Heat the oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.
4. Add the tomato paste and garlic and cook for 2 minutes. Stir in the flour and cook for an additional 1 minute.
5. Whisk in the beef stock, ¾ cup of the Guinness, cayenne (If you choose a little kick) bay leaf, pepper, Worcestershire, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.
6. Transfer the pot to the oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
7. Stir in the potatoes, parsnips and carrots and continue cooking until the beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste and serve.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Irish