Beef and Guinness Stew
A hearty and comforting dish, Beef and Guinness Stew features tender beef simmered in a rich broth with vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 lbs beef chuck Tender and flavorful, this cut is perfect for stewing.
- 3 tbsp all-purpose flour Helps to thicken the stew and adds texture.
- 3 tbsp vegetable oil or olive oil For browning the beef and sautéing vegetables.
- 2 large onions Sweet and aromatic, providing a delicious base flavor.
- 3 cloves garlic Adds depth and enhances overall taste profile.
- 4 large carrots Offers sweetness and vibrant color to the stew.
- 12 small baby potatoes or new potatoes Hearty and comforting, they soak up delicious flavors.
- 2 cups beef broth/stock The base for the sauce, enriching every bite.
- 2 tbsp tomato paste Adds a touch of sweetness and depth.
- 1 tbsp Worcestershire sauce Enhances umami richness.
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme) Earthy and aromatic.
- 2 bay leaves Impart a subtle aromatic flavor.
- 1 cup mushrooms, sliced Optional for added earthiness.
Seasoning
- to taste salt and freshly ground black pepper Essential for seasoning.
Garnish
- to taste fresh parsley, chopped Brightens up the dish and adds a fresh note.
Instructions
Preparation
- Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then coat the beef evenly with flour.
Browning the Beef
- Heat oil in a large pot over medium-high heat. Sear the beef cubes in batches until they achieve a rich brown color, then set the browned pieces aside on a plate.
Cooking Onion and Garlic
- In the same pot, add the remaining oil and toss in the chopped onions. Cook until they soften and become translucent, then add in the minced garlic and stir for another minute until fragrant.
Deglazing
- Stir in the tomato paste, allowing it to coat the onions and garlic before pouring in the beef broth to release the flavorful browned bits stuck to the pot.
Combining and Simmering
- Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a gentle simmer, cover, and let cook for 1.5 to 2 hours until the beef is tender.
Adding Vegetables
- Once the meat is tender, incorporate the carrots, baby potatoes, and optional mushrooms. Stir gently and let simmer for another 30-40 minutes until the vegetables are cooked through.
Final Seasoning and Serving
- Remove the bay leaves, adjusting the seasoning with additional salt and pepper if needed. Serve the stew hot over creamy mashed potatoes, garnished with fresh parsley.
Notes
Using a high-quality beef broth will significantly impact the flavor. Allow the stew to sit for a few hours or overnight for deeper flavors. For a hint of spice, add red pepper flakes or a splash of balsamic vinegar before serving.