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cook's country guinness beef stew

(1 rating)
tish8532 avatar
Recipe by
terry anne
@tish8532
northern, NJ

Both Guinness and beef stew have deep, roasted, delicious flavor. So why should putting them together lead to bitter disappointment?

(1 rating)
yield 6 to 8
prep time 20 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For cook's country guinness beef stew

  • 1
    1 (3 1/2-to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2" cubes
  • salt and pepper
  • 3 Tbsp
    vegetable oil
  • 2
    onions, chopped fine
  • 1 Tbsp
    tomato paste
  • 2 clove
    garlic, minced
  • 1/4 c
    all purpose flour
  • 3 c
    chicken broth, low salt
  • 1 1/4 c
    guinness draft
  • 1 1/2 Tbsp
    brown sugar, firmly packed
  • 1 tsp
    minced fresh thyme
  • 1 1/2 lb
    yukon gold potatoes, cut into 1" pieces
  • 1 lb
    carrots, cut into 1" pieces
  • 2 Tbsp
    fresh minced parsley

How To Make cook's country guinness beef stew

  • 1
    1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.
  • 2
    2. Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, ¾ cup Guinness, sugar, and thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
  • 3
    3. Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Stir in remaining ½ cup Guinness and parsley. Season with salt and pepper to taste, and serve.
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