Guinness Beef Stew
- Yield 6
- Prep 20 minutes
- Total 20 minutes
Guinness Beef Stew is a soup recipe on Avoteb. The yield on the card is 6. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 3 tablespoons olive oil, divided
- 3 pounds beef chuck roast, trimmed of excess fat and cut into bite-sized pieces
- fine sea salt and freshly-cracked black pepper
- 1 large white or yellow onion, roughly diced
- 4 cloves garlic, pressed or minced
- 1/4 cup all-purpose flour
- 1 (12 ounce) bottle Guinness beer
- 4 cups good-quality beef stock
- 3 large carrots, cut into bite-sized pieces
- 1 1/2 pounds Yukon gold potatoes, cut into bite-sized pieces
- 3 tablespoons tomato paste
- 1 bay leaf
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- chopped fresh parsley, for garnish
Method
Sear the beef. Generously season the beef with salt and pepper. Warm 1 tablespoon oil in a large stockpot over a hot burner. Tip in half of the beef to pan and sear, flipping the beef once it has developed a good brown sear on the bottom then repeating on multiple sides. Move the beef to a clean plate. Tip in an additional 1 tablespoon oil to the pot, add the remaining beef, sear, and move to a clean plate.
Sauté the onion and garlic. Lower heat to medium-high and add the remaining tablespoon of oil to the stockpot. Tip in onion and sauté for 5 minutes, stirring occasionally. Tip in garlic and sauté for 1 minute, stirring occasionally. Stir in the flour and cook for 1 minute, stirring frequently.
Let it bubble gently. Tip in the Guinness and use a wooden spoon to scrape the bottom of the pan to lift up those lively brown bits. Stir in the beef stock, carrots, potatoes, tomato paste, bay leaf, Worcestershire, dried thyme, and the cooked beef (along with any of its accumulated juices). Lid the pot and let it bubble gently on low for 1 1/2 hours, stirring occasionally, until the beef is completely tender and the potatoes are soft.
Salt Discard the bay leaf. Taste season the stew with additional salt and pepper as needed, plus extra Worcestershire or dried thyme if desired.
Plate Plate warm, garnished with a sprinkle of fresh parsley if desired, and enjoy!
