Guinness Beef Stew
Hearty stew, great for Saint Patricks or any time you want to curl up to a bowl of comfort
Ingredients
- 2 tbsp Avocado oil
- 2½ pounds Chuck roast, cut into 1½ to 2 inch cubes
- 3 cloves Garlic minced
- 6 oz Bacon chopped
- 4 tbsp AP flour
- 14 oz Guinness or 12 oz if you have bottles
- 3 cups Beef broth
- 2 cups Carrots, cut into 1½ to 2-inch pieces
- 1 cup Celery, cut into 1½ to 2-inch pieces
- 2 cups red potatoes, cut in half or quarter depending on the size
- 1 cup Parsnip (optional) cut into 1½ to 2 inch pieces
- 1 medium Onion finely diced
- 2 Bay leaf
- 3 to 4 fresh time sprigs Or 2 tsp dried thyme
- ¼ cup Brown sugar
- 1 tsp Worcestershire sauce
Instructions
- Cut the beef into 1 ½ -2" chunks. Pat dry, then sprinkle with salt and pepper.
- Heat oil in a heavy-based wide pot over high heat
- Add Bacon and cook until the bacon is browned (about 5 minutes)
- Remove bacon add beef, and brown the pieces well on all sides. Remove and place on a plate until needed.
- Lower the heat to medium. If needed, add additional oil.
- Add onion and caramelize lightly for about 10 minutes
- Add flour and cook stirring one minute, then add tomato paste and cook stirring one more minute.
- Add the garlic and the Guinness and cook for about 10 minutes.
- Add the Beef stock whisking well until nice and smooth.
- Add the vegetables and potatoes, bay leaves, thyme, brown sugar, and Worcestershire.
- Add the beef and bacon and any juices that have collected.
- Cover and lower the heat, so it is bubbling gently. Let the stew cook covered for 2 hours. At this point, the beef should be pretty tender. Remove the lid and let the stew continue to simmer for an additional 30 minutes. Test the beef and if needed for tenderness cook an additional 30 minutes. The sauce will have reduced and be amazingly flavorful.
Tried this recipe?Let us know how it was!