This Irish Beef and Guinness Stew Will Warm Your Soul!
Ingredients:
2 lbs beef chuck, cut into 1-inch cubes
Salt and pepper, to taste
2 tablespoons all-purpose flour
3 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, peeled and cut into chunks
2 celery stalks, chopped
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 bottle (11.2 oz) Guinness stout
4 cups beef broth
2 bay leaves
1 teaspoon dried thyme
1 lb potatoes, peeled and cut into chunks
1/4 cup fresh parsley, chopped (for garnish)
Instructions:
Prepare the Beef:
Season the beef cubes with salt and pepper, then toss with flour until evenly coated.
Brown the Beef:
In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot, for about 5 minutes per batch. Remove the beef and set aside.
Sauté Vegetables:
Add the remaining tablespoon of oil to the pot. Sauté the chopped onion, minced garlic, carrots, and celery until the vegetables begin to soften, about 5-7 minutes.
Add Tomato Paste and Worcestershire Sauce:
Stir in the tomato paste, Worcestershire sauce, and brown sugar. Cook for another 2 minutes.
Deglaze with Guinness:
Pour in the Guinness stout, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for about 5 minutes to reduce slightly.
Combine Ingredients:
Return the browned beef to the pot. Add the beef broth, bay leaves, and dried thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour.
Add Potatoes:
Add the potatoes to the pot and continue to simmer, covered, for another 30-40 minutes, or until the potatoes and beef are tender.
Season and Serve:
Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley.
Enjoy your hearty Irish Beef and Guinness Stew, perfect for a cozy meal on a chilly day, served with crusty bread or over mashed potatoes!