Recipe of the Week: Guinness Beef Stew
March 13, 2017
- 1 (3½ to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed and cut into 1½-inch pieces
- 3 tablespoons vegetable oil
- 2 medium yellow onions, finely chopped
- ¼ teaspoon salt
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- ¼ cup (35 grams) all-purpose flour
- 3 cups (720 ml) chicken stock
- 1¼ cups (296 ml) Guinness Draught, divided
- 4½ teaspoons dark brown sugar
- 1 teaspoon minced fresh thyme
- 1½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons minced fresh parsley
- Adjust an oven rack to the lower-middle position and preheat to 325 degrees F.
- Season the beef with salt and freshly ground pepper.
- Heat the oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.
- Add the tomato paste and garlic and cook for 2 minutes. Stir in the flour and cook for an additional 1 minute.
- Whisk in the chicken stock, ¾ cup of the Guinness, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.
- Transfer the pot to the oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
- Stir in the potatoes and carrots and continue cooking until the beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste and serve.