Beef and Guinness Stew
requires patience while it slow cooks!

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Beef and Guinness Stew

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Ingredients

Adjust Servings:
2 pounds Chuck Beef
3 tablespoons Olive Oil
1 Onion chopped
2 cups Guinness Beer
5 cups Beef Broth
3 tablespoons Tomato Paste
1 pound Baby Potatoes halved
3 Carrots cut into 1-inch pieces
3 Stalk Celery cut into 1-inch pieces
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Dried Rosemary
1/2 teaspoon Dried Thyme
Cuisine:

Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot. Guinness Beer gives the sauce an incredible rich, deep flavour, and the beef is fall-apart tender.

  • 120 mins
  • Serves 8
  • Medium

Ingredients

Directions

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Steps

1
Done

Cut the beef into 1-inch chunks across the grain. Toss the pieces with some salt, pepper, and flour to coat them.

Heat olive oil in a large Dutch oven or pot. Shake off any excess flour and brown the beef in small batches. Remove and set aside.

2
Done

Add the onions to the pot and cook until they begin to soften, about 3 minutes. Remove and set aside.

3
Done

Pour the beer into the pot, scraping any brown pieces from the bottom of the pan with a spatula.

Add the beef, broth, tomato paste, and onions. Bring to a boil, then reduce to a low heat, cover, and cook for 45 minutes.

4
Done

Add in all remaining ingredients potatoes, carrots, stalk celery, salt, pepper, dried rosemary, dried thyme and simmer until the beef is tender.

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Basic Tomato Sauce
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