Description
A rich and hearty beef stew made with Guinness beer, perfect for chilly evenings.
Ingredients
Scale
- 3 tablespoons extra-virgin olive oil, (divided)
- 2 pounds chuck beef, (cut into 1 ½-inch cubes)
- 1 teaspoon kosher salt, (divided)
- ¾ teaspoon freshly ground black pepper, (divided)
- ¼ cup (31 g) all-purpose flour
- 1 large yellow onion, (chopped)
- 2 ribs celery, (chopped)
- 3 large carrots, (peeled, sliced into ½-inch rounds)
- 1 teaspoon garlic, (minced)
- 2 tablespoons tomato paste
- 1 bottle (11 ounces) Guinness Extra Stout beer
- 3 cups (24 ounces / 723 g) beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 5 Yukon Gold potatoes, ((about 2 pounds), peeled, cut into 1-inch cubes)
- ½ cup (67 g) frozen peas
- parsley leaves, (chopped, for garnish)
Instructions
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- In a large bowl, season the beef cubes with ½ teaspoon kosher salt and ½ teaspoon black pepper. Toss with the flour until evenly coated, shaking off any excess.
- Working in batches to avoid overcrowding, add the beef to the hot pot and sear on all sides until deeply browned. Transfer browned beef to a bowl and repeat with the remaining beef, adding a little more oil if needed.
- Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion, celery, and carrots. Cook, stirring occasionally, until softened and lightly browned, about 5 to 7 minutes.
- Add the garlic and tomato paste. Stir constantly for about 1 minute, until the tomato paste darkens slightly.
- Pour in the Guinness, scraping up all the browned bits from the bottom of the pot. Simmer for 1 to 2 minutes to reduce slightly.
- Return the beef and any accumulated juices to the pot. Add the beef broth, bay leaves, dried thyme, and the remaining salt and pepper. Stir to combine.
- Bring to a gentle simmer, then reduce heat to low. Cover and cook for 1 ½ hours, stirring occasionally.
- Add the potatoes, stir, cover, and continue simmering for 45 minutes, or until the beef and potatoes are fork-tender.
- Stir in the frozen peas and cook uncovered for 5 minutes.
- Remove and discard bay leaves.
- Remove from heat and garnish with parsley before serving.
Notes
- This stew improves in flavor if made a day ahead, simply reheat and serve.
- Pair with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg