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–+ servings

Beef Stew with Guinness

Full of tender beef, hearty veggies, and a rich tomato and stout gravy.
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Prep Time 20 minutes
Cook Time 2 hours
Servings: 4
Course: Dinner, Main Course, Stew
Cuisine: American, British
Calories: 663
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 1 Heavy Bottom Stock Pot / Roaster

Method
 

  1. Season and flour the beef
  2. Heat 1 tablespoon oil in a large stockpot / heavy bottom roaster over high heat
  3. 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.
  4. Add an additional one tablespoon of oil to the pot, add the remaining beef, sear, and transfer to a clean plate.
  5. Reduce heat to medium-high and add the remaining tablespoon of oil to the stockpot.
  6. 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.
  7. Add garlic and sauté for 1 minute, stirring occasionally.
  8. Stir in the flour and cook for 1 minute, stirring frequently.
  9. Pour in the Guinness and use a wooden spoon to scrape the bottom of the pan to lift the fond.
  10. 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).
  11. 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.
  12. Remove the bay leaf, taste, season, and balance the flavor.

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

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.
 

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