Ingredients:
1.5-inch pieces of beef chuck, weighing 2 pounds (900 grams).
Two teaspoons of olive oil
One large onion, diced; three minced garlic cloves
Slice three carrots into thick rounds.
3 chopped celery stalks
Two tablespoons of tomato paste
Two teaspoons of flour for all purposes
One Guinness Stout beer can (14.9 oz)
One tablespoon of Worcestershire sauce and two cups of beef broth
Two teaspoons of fresh thyme or one teaspoon of dried thyme
Two teaspoons of fresh rosemary or one teaspoon of dried rosemary
Four medium Yukon gold potatoes, diced; two bay leaves
To taste, add salt and black pepper.
Fresh parsley, chopped for garnish (optional)
One large onion, diced; three minced garlic cloves
Slice three carrots into thick rounds.
3 chopped celery stalks
Two tablespoons of tomato paste
Two teaspoons of flour for all purposes
One Guinness Stout beer can (14.9 oz)
One tablespoon of Worcestershire sauce and two cups of beef broth
Two teaspoons of fresh thyme or one teaspoon of dried thyme
Two teaspoons of fresh rosemary or one teaspoon of dried rosemary
Four medium Yukon gold potatoes, diced; two bay leaves
To taste, add salt and black pepper.
Fresh parsley, chopped for garnish (optional)
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Directions:
Get the beef ready:
To improve browning, use paper towels to pat the meat cubes dry. Add black pepper and salt for seasoning.
To sear the beef, place a large Dutch oven or heavy-bottomed pot over medium-high heat and heat 1 tablespoon of olive oil. Don't overcrowd the pan; instead, brown the beef in batches. Cook until deep brown, 3 to 4 minutes per side. Move to a platter and reserve.
Sauté the vegetables.
To improve browning, use paper towels to pat the meat cubes dry. Add black pepper and salt for seasoning.
To sear the beef, place a large Dutch oven or heavy-bottomed pot over medium-high heat and heat 1 tablespoon of olive oil. Don't overcrowd the pan; instead, brown the beef in batches. Cook until deep brown, 3 to 4 minutes per side. Move to a platter and reserve.
Sauté the vegetables.
Put the leftover tablespoon of olive oil in the same pot. For five minutes, sauté the celery, carrots, and onions until they are tender. Cook the garlic for an additional 30 seconds until it becomes aromatic.
Create the base:
Add the tomato paste, stir, and heat for one minute to let the flavor develop. To eliminate the taste of raw flour, sprinkle the vegetables with flour, stir thoroughly, and simmer for an additional minute.
Deglaze with Guinness:
Deglaze with Guinness:
Carefully pour in the Guinness beer, lifting off any browned bits by scraping the bottom of the saucepan. To give the alcohol time to cook off a little, let it simmer for two minutes.
Add the broth and seasonings. Pour in the Worcestershire sauce and beef broth. Add the bay leaves, rosemary, and thyme. Mix thoroughly to incorporate.
Add the broth and seasonings. Pour in the Worcestershire sauce and beef broth. Add the bay leaves, rosemary, and thyme. Mix thoroughly to incorporate.
Simmer the Stew:
Put the seared beef back in the pot and make sure it's completely covered by the liquid. Reduce the heat to a low simmer, cover, and cook until the meat is cooked, stirring occasionally, about 1 to 2 hours.
Add the potatoes:
Add the potatoes:
Add the cubed potatoes to the stew after it has simmered for at least an hour. The potatoes should be forktender after another 30 to 40 minutes of simmering.
As a last step, take out the bay leaves and taste the food, adding additional salt or pepper if necessary. Add a little extra broth if the stew is too thick. Simmer it uncovered for 10 to 15 minutes if it's too thin.
As a last step, take out the bay leaves and taste the food, adding additional salt or pepper if necessary. Add a little extra broth if the stew is too thick. Simmer it uncovered for 10 to 15 minutes if it's too thin.
Serve and Savor:
Add fresh parsley as a garnish after ladling the stew into dishes. For a filling supper, serve with mashed potatoes or crusty toast.
Add fresh parsley as a garnish after ladling the stew into dishes. For a filling supper, serve with mashed potatoes or crusty toast.
The Greatest Guinness Beef Stew Advice:
Select the Correct Beef Cut: Chuck roast is the most effective since it softens with long cooking.
Avoid Ignoring the Browning: The beef gains taste depth by first being seared.
Allow it to Simmer Low and Slow: The flavor gets richer the longer it cooks.
Guinness Selection: If you want a smooth, malty flavor, use Guinness Draught.
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