Description
A rich and hearty beef stew featuring a deep Guinness stout base and sweet caramelized onions for a sophisticated flavor profile.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 3 large yellow onions, thinly sliced
- 3 large carrots, sliced into thick rounds
- 1.5 lbs gold potatoes, peeled and cubed
- 1 can (14.9 oz) Guinness Draught
- 3 cups beef broth
- 2 tbsp tomato paste
- 4 cloves garlic, minced
- 3 tbsp vegetable oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
Instructions
- Heat 2 tablespoons of oil in a Dutch oven over medium-low heat. Add sliced onions and salt; cook for 20-25 minutes until deep golden brown. Remove onions and set aside.
- Season beef cubes with salt and pepper, then toss in flour to coat. Increase heat to medium-high and sear beef in batches until browned on all sides. Remove beef and set aside.
- Lower heat to medium. Add garlic and tomato paste to the pot, stirring for 2 minutes until the paste darkens.
- Pour in the Guinness and scrape the bottom of the pot to release the brown bits. Simmer for 5 minutes.
- Return the beef and onions to the pot. Stir in beef broth, thyme, and rosemary. Bring to a boil, then cover and simmer on low for 2 hours.
- Add carrots and potatoes. Cover and simmer for another 45-60 minutes until vegetables are tender.
- Remove the lid and simmer for 15 minutes if a thicker consistency is desired.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Braising
- Cuisine: Irish-inspired