Beef and Guinness Stew (1 of 150)

Happy New Year! Welcome to a new year of new recipes! I've got a ton of them still, so we're going to keep cooking. I don't have any specific goal this year other than to keep cooking. 

As we start the new year, I'd like to make sure you all know (and understand) that for each of the recipes I cook, I don't cook the full serving. I usually cut it in half - or like in the case of this recipe, half again. I've had what I consider judge-y "comments" from people that they just can't believe I cook such full meals. I don't. Why would I? It's just me. Even cutting the recipe in half I have leftovers, so why would I cook for the full servings? 

Ok, with that off my chest. Let's talk about Guinness Stew. My first taste of a real Guinness Stew in Ireland blew me away. First because it was so amazingly delicious. Second because they asked if I wanted a side of veggies with it. I said, "sure." What I go was a bowl of mashed potatoes COVERED in Guinness stew that had potatoes and the side of veggies was French fries. Those Irish sure do like their potatoes. 

Since that time, I've tried several Guinness stew recipes. All of them are about the same and all of them, so far has been delicious, gravy based and full of real beef stew flavor. This one is no different. I got a little heavy handed with the salt again, but otherwise it was delicious. 

Beef and Guinness Stew

Recipe from Café Delights

Serves 8

• 3 pounds boneless beef chuck roast , trimmed and cut into thick 1 1/2-inch pieces
• salt and pepper to season
• 4 T olive oil (plus more if needed)
• 2 medium-sized brown onions , chopped
• 1 T minced garlic
• 3 large carrots , peeled and chopped into thick slices
• 2 celery stalks , chopped into thick pieces
• 4 large potatoes , quartered
• 1/4 c plain flour
• 1 1/2 c Guinness Beer
• 3 T tomato paste
• 1 T brown sugar (optional)
• 4 c beef broth (beef stock)
• 1 1/2 tsp dried thyme
• Extra salt and pepper to season , to your tastes
• 2 T fresh parsley , chopped

Adjust oven rack to lower-middle position and preheat oven to 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 2 1/2 - 3 hours (stir stew twice through cooking). JW Note: I cooked it for an hour with the lid on and then 1.5 hours with the lid off).

Carefully remove from the oven, and season with salt and pepper, if desired, to your tastes. Garnish with parsley and serve with mashed potatoes.