If you’ve never tried cooking with a dark stout beer, this Guinness Beef Stew will surprise you. Braising stew meat in Guinness and beef stock leaves you with the best Irish beef stew you’ll ever eat, even if you’re not a fan of Guinness!
Prep Time 20 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
Servings 8
Ingredients
2-3tablespoonsvegetable oil
¼cupall-purpose flour
2poundsboneless chuck roasttrimmed and cut into 1-inch cubes
kosher saltaccording to preference
freshly cracked pepperaccording to preference
1large Vidalia onioncoarsely chopped
2clovesgarlicminced
2tablespoonstomato paste
4cupsbeef stock
½cupred wine
2tablespoonsA1 Steak Sauce
1bottleGuinness Stout11.2 ounces
4-5carrotspeeled and coarsely chopped
2large Idaho potatoespeeled and coarsely chopped
finely chopped fresh flat-leaf parsley
Instructions
Heat oil in a Dutch oven over medium-high heat.
Place flour in a medium bowl. Sprinkle beef with salt and pepper. Dredge beef in flour.
Add half of the beef to the pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining beef, adding more oil to the pan if necessary.
Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add in garlic, stir for 1 minute. Stir in tomato paste; cook 1 minute, stirring constantly. Stir in stock, wine, A1 and beer, scraping the bottom of the pan to loosen browned bits.
Return meat to the Dutch oven and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover, add carrots and potatoes, bring to a boil. Cover, reduce heat to low, and simmer 45-60 minutes, or until meat and vegetables are fork tender. Season to taste.