Beef Stew with Guinness
Full of tender beef, hearty veggies, and a rich tomato and stout gravy.
Equipment
- 1 Heavy Bottom Stock Pot / Roaster
Ingredients
- 2 tbsp Olive oil Basic stuff
- 2 lb Chuck Roast Trimmed, and cubed to bite size
- 1 Ea Onion Medium, Diced
- 4 cloves Garlic Peeled, minced
- 1/3 Cup AP Flour
- 1 Bottle Good Beer Guinness, in this case
- 3 ea Carrots Peeled, cubed to bite size
- 1 lb Waxy Potatoes Yukon Gold, washed, cubed to bite size
- 1 ea Bay Leaf
- 1 tsp Thyme Dried
- 1/2 lb Mushrooms Washed, Cubed to bite size, (optional)
- Salt and Pepper To Taste
- 2 tsp Worcestershire Sauce
- 3 tbsp Tomato Paste
- 3 Cups Beef Stock Make your own, or use low sodium, high quality stock (demiglace)
- 2 stalks Celery Washed, cubed to bite size
Instructions
- Season and flour the beef
- Heat 1 tablespoon oil in a large stockpot / heavy bottom roaster over high heat
- Add half of the beef to the pan and sear, flipping the meat once it has developed a good brown sear on the bottom, then repeating on multiple sides. Transfer the beef to a clean plate.
- Add an additional one tablespoon of oil to the pot, add the remaining beef, sear, and transfer to a clean plate.
- Reduce heat to medium-high and add the remaining tablespoon of oil to the stockpot.
- Add onion and mushrooms (if used), and sauté for 5 minutes, stirring occasionally. Looking for a decent color on the onions and very little moisture from the mushrooms.
- Add garlic and sauté for 1 minute, stirring occasionally.
- Stir in the flour and cook for 1 minute, stirring frequently.
- Pour in the Guinness and use a wooden spoon to scrape the bottom of the pan to lift the fond.
- Stir in the beef stock, carrots, potatoes, celery, tomato paste, bay leaf, Worcestershire, dried thyme, and the cooked beef (along with any of its accumulated juices).
- Cover the pot and simmer on low for 1 1/2 hours, occasionally stirring, until the beef is completely tender and the potatoes are soft.
- Remove the bay leaf, taste, season, and balance the flavor.
Notes
Some variations:
Use bacon drippings in place of olive oil (no bacon fond, just the clear drippings)
Add additional vegetables, parsnips, peas, etc.
Serving options:
I'll always side this with fresh bread and butter, passing a bit of grated horseradish or minced jalapeno on the side. I have been known to drizzle with vinegar from pickled peppers.
When dealing with leftovers, one can serve over a mixed mash or a small pasta.
Nutrition
Calories: 663kcalCarbohydrates: 36gProtein: 53gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 156mgSodium: 843mgPotassium: 1971mgFiber: 4gSugar: 6gVitamin A: 374IUVitamin C: 16mgCalcium: 110mgIron: 8mg
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