Beef and Irish Stout Stew |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes. Ingredients:
2 pounds lean beef stew meat, cut into 1-inch cubes |
3 tablespoons vegetable oil, divided |
2 tablespoons all-purpose flour |
1 pinch salt and ground black pepper to taste |
1 pinch cayenne pepper |
2 large onions, chopped |
1 clove garlic, crushed |
2 tablespoons tomato paste |
1 1/2 cups irish stout beer (such as guinness®) |
2 cups chopped carrot |
1 sprig fresh thyme |
1 tablespoon chopped fresh parsley for garnish |
Directions:
1. Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
2. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
3. Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
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