Once a year, it seems I crave beef stew and it’s usually around St. Patrick’s day. I’m not a fan of corned beef. Bleck. Never have been, never will.
You want to know what makes beef stew super good? Some Guiness beer. Beer is only good for one thing, and that is cooking. Otherwise than that, it tastes like crap alone. Sorry in advance to all the people out there that love beer. 🙂
This Guiness Beef Stew starts off with beef of course. The beef is browned on both sides until they’re slightly brown in color. I took the beef out of the pot and cooked them in two batches. Then all the veggies get added to the pot which are, potatoes, carrots, peas, and onions. Let these cook for awhile until the carrots and onions are slightly cooked. All the liquid gets added to the hot tub next, and the soup will sit and simmer on the stove for an hour. The smells that will come from your house will be amazing. I guarantee it.
My love for Guiness in food first came to me, when I tried the Guiness gravy at a restaurant in town called 3 Lyons Pub. This gravy is the shiznit. Instead of ketchup, you dip the fries in this gravy and once you start doing that, you will never go back to ketchup! They also have beef tips in that same gravy used for the fries. Total yummo. I’m pretty positive that it would taste great in a beef stew and sure enough it did. That beer gave the stew all it’s flavor.
I did a couple of things different in this recipe. Instead of wine, I used more Guiness. I didn’t want to go out and buy another bottle of wine. Wine is expensive and the beef stew meat was already expensive. I also added some flour to this to thicken it up a bit, and make it seem like it was gravy. I took some of the liquid out of the pan after it was done cooking, and added in some flour. Pretty sure the Pioneer Woman does something similar to this, and she calls it a slurry when you add flour to a liquid to thicken it up. You can do these similar changes if you wish, or just follow the recipe. It’s delicious!
- 1¼ pounds well-marbled chuck beef stew meat, cut into 1½-inch chunks
- 3 teaspoons of salt (more to taste)
- ¼ cup olive oil
- 6 large garlic cloves, minced
- 4 cups beef stock or broth
- 2 cups water
- 1 cup of Guinness extra stout
- 1 cup of hearty red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons butter
- 3 pounds russet potatoes, peeled, cut into ½-inch pieces (about 7 cups)
- 1 large onion, chopped (1½ to 2 cups)
- 2 cups ½-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over and brown on another side.
- Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.
- While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.
- Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowl. Add more salt and pepper to taste. Sprinkle with parsley and serve.