Description
A hearty and deeply flavorful beef stew made with the rich, malty notes of Guinness stout, simmered to tender perfection.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 (12 oz) bottle Guinness stout
- 2 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and freshly ground black pepper to taste
- 2 tbsp all-purpose flour
- 1 lb baby potatoes, halved
- 1 cup frozen peas
Instructions
- Preheat oven to 325°F (160°C).
- Pat the beef dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, then remove and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and tomato paste, and cook for 1 minute more until fragrant.
- Pour in the Guinness stout and scrape up any browned bits from the bottom of the pot.
- Return the beef to the pot. Add the beef broth, thyme, and rosemary. Bring to a simmer.
- Cover and transfer to the preheated oven. Braise for 2 to 2.5 hours, or until the beef is very tender.
- In a small bowl, whisk together the flour with a few tablespoons of the stew liquid to create a smooth slurry. Stir this into the stew to thicken.
- Add the halved baby potatoes to the stew and continue to cook for another 30-45 minutes, or until potatoes are tender.
- Stir in the frozen peas during the last 5 minutes of cooking.
- Season with additional salt and pepper to taste before serving.
Notes
- For a deeper flavor, you can marinate the beef in Guinness overnight.
- If you don’t have a Dutch oven, a heavy-bottomed pot with a tight-fitting lid will also work.
- Serve with crusty bread for dipping.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising/Oven Cooking
- Cuisine: Irish-American