Guinness beef stew

I got this from my friend Krista.  Even with the amount of ingredients, it throws together in almost no time (even less if you do some of the veggie prep while the meat is browning) and smells great when it’s bubbling away.  As an added attraction, how many dishes do you make that allows you to drink not one but two different alcoholic beverages ?

Ingredients

stew2

1/4 cup olive oil
1 1/4 lbs chuck roast, cut into 1 inch pieces+/- (don’t get anything leaner)
6 cloves garlic, minced
6 cups beef stock
1 cup Guinness
1 cup red wine
2 Tbs tomato paste
1 Tbs brown sugar
1 Tbs dried thyme
1 Tbs Worchestershire sauce
2 bay leaves
3 lbs russet potatoes cut in 1/2” hunks (about 7 cups)
2 Tbs butter
1 large onion, chopped
2 cups peeled carrots cut in 1/2” chunks (I used baby carrots)
salt & pepper to taste
chopped parsley (garnish)

Directions
Heat olive oil in a heavy dutch oven over med-high heat. Working in batches if necessary, add the beef and cook without stirring until browned on one side before turning with tongs. Add the garlic and saute for another minute before adding the previously browned beef back to the pot.  Add remaining ingredients down to the bay leaves and bring to a boil.  Reduce heat to med-low, cover and simmer for an hour, stirring once in a while.

While the stew is simmering, melt the butter in another pot of pan over med heat.  Add the potatoes, onions and carrots and saute until golden, about 20 minutes.  Set aside until the stew has finished it’s hour or simmering.

Add vegetables to the stew.  Simmer uncovered until tender… about another 40 minutes. Discard bay leaves and skim off fat before serving.

Serves 4-6

notes:  Depending on how your grocer trims their meat, all you’ll need to do is trim out the big hunks of fat. There’s no need to get rid of it all because you can skim it off before serving.  I used more Guinness and wine than called for (about 1 1/2 cups each) and decreased the broth accordingly. A little more Worchestershire sauce and some peas would be nice too.

Guinness stew


Posted by Mike on Friday, October 08, 2010 at 10:22 AM
Filed in: Soups & Stews • ◊ Permalink
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