Guinness Beef Stew
Fall has arrived, and we’re gearing up for shorter days, cooler temperatures, and football. With a change in weather comes a change in what we are cooking. Using falls bounty to create comfort dishes, that warm from the inside out.
- 2 tbsp olive oil
- 2.5 lb beef chuck ,brisket or any other slow cooking boneless beef
- 3/4 tsp salt
- Black pepper
- 3 garlic cloves, minced
- 2 yellow onions, chopped
- 6 oz bacon, diced
- 3 tbsp all purpose flour
- 1, 14.9oz can Guinness Beer
- 4 tbsp tomato paste
- 3 cups beef broth
- 3 carrots, peeled and cut into 1/2″ thick pieces
- 2 large celery stalks, cut into 1″ pieces
- Optonal, 2 potatoes cut into 1/2″ pieces
- 2 bay leaves
- 3 sprigs thyme
- Cut the beef into 2″ chunks. Pat dry then sprinkle with salt and pepper.
- Heat oil in a heavy based pot over high heat. Add beef in batches and brown on all sides. Remove onto plate. Repeat with remaining beef.
- Remove pot from heat to cool slightly and lower heat to medium. If the pot is looking dry, add oil.
- Return pot to heat, add garlic and onion. Cook for 3 minutes until softened, then add bacon.
- Cook until bacon is browned then add flour. Stir flour into the mixture.
- Add Guinness. Mix well (to ensure flour dissolves well) then add remaining ingredients and return beef to the pot (include any juices).
- Add beed broth so the beef & veggies are almost fully covered.
- Cover, bring to simmer then lower heat so it is bubbling gently. Cook for 2 hours.
Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch and the sauce has reduced and thickened slightly.
- Skim fat from surface. Adjust salt and pepper to taste. Remove bay leaves and thyme.
- Can be served with creamy mashed potatoes if optional potatoes were not added.
If you want to finish in a slow cooker, after adding the Guinness and bringing to a simmer, transfer everything into slow cooker being sure to get all scrapings from bottom of the pot. Add remaining ingredients per recipes and cook on low for 8 hours.