Side Pannel
Beef And Guinness Stew
Beef And Guinness Stew
- Recipe Submitted by maryjosh on 06/06/2017
Ingredients List
- 1½ kg | 3 pounds boneless beef chuck roast, trimmed and cut into thick 1½-inch pieces
- salt and pepper to season
- 4 tablespoons olive oil (plus more if needed)
- 2 medium-sized brown onions, chopped
- 1 tablespoon minced garlic
- 3 large carrots, peeled and chopped into thick slices
- 2 celery stalks, chopped into thick pieces
- 4 large potatoes, quartered
- ¼ cup plain flour
- 1½ cups | 375ml Guinness Beer
- 3 tablespoons tomato paste
- 1 tablespoon brown sugar (optional)
- 4 cups (or 1 litre or 1 quart) beef broth (beef stock)
- 1½ teaspoons dried thyme
- Extra salt and pepper to season, to your tastes
- 2 tablespoons fresh parsley, chopped
Directions
Adjust oven rack to lower-middle position and preheat oven to 160°C | 325°F. Season beef generously with salt and pepper.
Heat oil in dutch oven or a heavy based, oven-proof pot over medium-high heat. Sear beef in batches of three or four until browned all over. (Use more oil where needed.) Transfer to a warm plate.
Add onion and garlic to the pan juices; sauté until soft and transparent. Add the carrots, celery and potatoes, and cook for a further 2 minutes. Stir the flour into the vegetables in the pan, coating them evenly. Cook, stirring occasionally, for a further 2 minutes.
Pour in the Guinness; mix well to dissolve flour, then add the tomato paste, brown sugar, chicken broth and thyme, scraping up any browned bits on the bottom of the pot with a wooden spoon. Bring to a simmer and cook until slightly thickened, (about 5 minutes).
Add the beef back into the pot along with any juices released.
Partially cover the pot; transfer to the oven and bake for 2½ - 3 hours (stir stew twice through cooking).
Carefully remove from the oven, and season with salt and pepper, if desired, to your tastes. Garnish with parsley and serve with mashed potatoes.
Heat oil in dutch oven or a heavy based, oven-proof pot over medium-high heat. Sear beef in batches of three or four until browned all over. (Use more oil where needed.) Transfer to a warm plate.
Add onion and garlic to the pan juices; sauté until soft and transparent. Add the carrots, celery and potatoes, and cook for a further 2 minutes. Stir the flour into the vegetables in the pan, coating them evenly. Cook, stirring occasionally, for a further 2 minutes.
Pour in the Guinness; mix well to dissolve flour, then add the tomato paste, brown sugar, chicken broth and thyme, scraping up any browned bits on the bottom of the pot with a wooden spoon. Bring to a simmer and cook until slightly thickened, (about 5 minutes).
Add the beef back into the pot along with any juices released.
Partially cover the pot; transfer to the oven and bake for 2½ - 3 hours (stir stew twice through cooking).
Carefully remove from the oven, and season with salt and pepper, if desired, to your tastes. Garnish with parsley and serve with mashed potatoes.
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