Beef and Guinness Stew
Recipe GLPRbee5fb669a9fa4
A rich and hearty Irish-inspired stew featuring tender beef chunks braised in dark Guinness beer with carrots, onions, and aromatic herbs. The slow cooking process allows the beef to become incredibly tender while the Guinness adds a deep, slightly bitter complexity to the broth. Perfect for a warming dinner.
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Ingredients
2 pounds stewing beef
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
¼ teaspoon Pinch of cayenne pepper
2 large yellow onions, coarsely chopped
1 garlic clove, minced
2 tablespoons tomato paste
4 tablespoons water
1 1/4 cups Guinness beer
2 cups carrots, cut into large chunks
1 sprig fresh thyme
Fresh parsley, chopped, for garnish
Directions
Trim the beef of excess fat and connective tissue, then cut into 2-inch cubes. In a small bowl, combine the flour with salt, pepper, and cayenne. Toss the beef cubes with 1 tablespoon of oil, then dredge in the seasoned flour mixture until well coated.
Heat the remaining 2 tablespoons of oil in a large, heavy skillet over medium-high heat. Working in batches if necessary to avoid crowding, brown the beef on all sides until deeply caramelized, about 8 to 10 minutes total. Reduce the heat to medium-low.
Add the chopped onions and minced garlic to the skillet with the beef. Stir the tomato paste with the water to dissolve it, then add this mixture to the skillet. Cover partially and let the vegetables cook gently for 5 minutes, stirring occasionally.
Pour the entire contents of the skillet into a large casserole or Dutch oven. Pour half of the Guinness into the empty skillet and bring to a boil, scraping up all the browned bits from the bottom. Add this liquid to the casserole along with the remaining Guinness.
Add the carrot chunks and thyme sprig to the casserole. Stir well and taste, adjusting salt and pepper as needed. Cover the casserole with a lid and place in a preheated 300 degrees F oven. Cook until the beef is very tender and easily breaks apart with a fork, 2 to 3 hours, stirring occasionally.
Remove from the oven and discard the thyme sprig. Ladle the stew into serving bowls and garnish generously with chopped fresh parsley. Serve hot.
