cook's country guinness beef stew
(1 RATING)
Both Guinness and beef stew have deep, roasted, delicious flavor. So why should putting them together lead to bitter disappointment?
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prep time
20 Min
cook time
2 Hr 30 Min
method
Bake
yield
6 to 8
Ingredients
- 1 - 1 (3 1/2-to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2" cubes
- - salt and pepper
- 3 tablespoons vegetable oil
- 2 - onions, chopped fine
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 3 cups chicken broth, low salt
- 1 1/4 cups guinness draft
- 1 1/2 tablespoons brown sugar, firmly packed
- 1 teaspoon minced fresh thyme
- 1 1/2 pounds yukon gold potatoes, cut into 1" pieces
- 1 pound carrots, cut into 1" pieces
- 2 tablespoons fresh minced parsley
How To Make cook's country guinness beef stew
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Step 11. 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 ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.
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Step 22. 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, ¾ 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.
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Step 33. Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Stir in remaining ½ cup Guinness and parsley. Season with salt and pepper to taste, and serve.
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