Sunday, January 05, 2014

Guinness Beef Stew

Yesterday was playoff day in our house so naturally that meant another meat recipe. My gentleman has been wanting to try a Guinness beef stew, and given all the snow and ice outside, it seemed appropriate to make. My gentleman cut up the chuck roast and coated it and I seared it. One of our friends chopped up the vegetables. It was a nice team effort. Then it simmered for an hour and a half.

stew

Then it was done! The consensus was that it was very good. My gentleman felt it was "a little boozy" and felt that the Guinness was very prominent, whereas our friend didn't feel that it tasted beery at all. That was interesting to me. Obviously I have no input as I didn't eat any of it. But it was fun to make.

stew

Guinness Beef Stew
Gimme Some Oven via Pinterest

3 pounds beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
1 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 cup flour, divided
3 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 (11.2 oz) bottle Guiness stout beer, divided
3 large carrots, peeled and sliced into thick coins
1 1/2 pounds Yukon Gold potatoes, cut into 1 inch pieces
4 cups beef broth
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon dried thyme

1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place 1/2 cup flour in a shallow dish. Sprinkle beef with salt and pepper; dredge beef in flour, shaking off excess. Add half of beef to pan; cook 6 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef. Remove beef from pan.

2. Add onion to the pot, then saute until softened and translucent, about five minutes. Add garlic and saute for an additional minute. Add the 1 cup of Guinness, and stir for 1 minute, being sure to scratch the bottom of the pan to lift up any brown bits. Add carrots, potatoes, beef broth, tomato paste, bay leaf, thyme, and the cooked meat (along with any of its accumulated juices) to pan. Bring to boil, cover and reduce heat to medium-low to simmer. Simmer over low for 1 1/2 hours, stirring occasionally and adding additional water as needed.

3. Whisk remaining 1/4 cup flour into the remaining Guinness until dissolved. Stir into stew until thickened. Remove bay leaf and season with additional salt and pepper if needed. Serve warm garnished with chopped parsley if desired.

Yield: 6-8 servings

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