Brown Eyed Baker Guiness Beef Stew
St. Patrick's Day is the perfect time to bosom out your biggest soup pot and make a big batch of Guinness Beef Stew!!! Featuring a rich and hearty Guinness beef broth, tender stew meat, and plenty of carrots and potatoes, this hearty meal is ever a crowd-pleaser! And don't worry, if you take leftovers, they freeze neat!
Guinness Beef Stew Recipe
I know St. Patrick's Day is still a month away, simply I couldn't resist sharing this Guinness Beef Stew with you lot today! It's the definition of comfort food and perfect for the bone chilling weather we've been experiencing lately.
This recipe features a deep & night beef broth base of operations that's spiked with an unabridged bottle of Guinness! In addition, in that location's plenty of tender stew meat, onions, carrots, and potatoes. My family enjoys this stew ladled over buttery egg noodles, only information technology's honestly hearty plenty to serve on its ain. Or with a simple piece of crusty bread!
Ingredients for Guinness Beef Stew
- all-purpose flour: to dredge your stew meat in! if y'all're a gluten gratuitous home, attempt a one to 1 GF flour substitute.
- table salt & pepper: for seasoning your meat and your stew! the amounts given are a good starting indicate, only feel gratuitous to utilize more than or less depending on your taste buds.
- stew meat: ask your butcher to cut it up for you, or await for information technology prepackaged in the meat section of your local grocery!
- vegetable oil: or unrefined kokosnoot oil, if you lot desire!
- lycopersicon esculentum paste: adds a rich flavor to the sauce, without making information technology overly "tomato-y".
- apple tree cider vinegar: adds the slightest tang and also helps deglaze the pan.
- Guinness:you'll need 1 bottle! but I always buy a case so I have some to enjoy with my stew lol.
- beef broth: for an added wellness boost, feel free to use bone goop!
- bay leaves: add depth of flavor to the broth. be sure to remove these before serving!
- fresh thyme: also adds flavor to the goop. remove the stems before adding the thyme leaves to the goop.
- brown sugar: just a small amount adds a slight sweetness that really enhances the flavors in the beer.
- yellowish onions: but white onions will work in a compression!
- infant potatoes: if you tin can't find infant potatoes, use 2 large russet potatoes instead. chop them into rough chunks.
- carrots: nosotros LOVE carrots in our house, so sometimes we add one or 2 extra to this stew.
- cornstarch: thickens the sauce. add this at the very terminate!
- water: helps the cornstarch contain into the stew evenly.
How to make Guinness Beef Stew
- Dredge the meat in flour mixture. Add into a well oiled pan and brown well on all sides.
- Add the tomato paste to the pan and cook for 1 infinitesimal. Then add in the apple tree cider vinegar and Guinness and vigorously stir, scraping the bottom of the pan to loosen whatsoever chocolate-brown $.25 stuck to the bottom of the pot.
- Add the beef, beef broth, bay leaves, thyme, and remaining salt and pepper. Bring to a boil, and so reduce to a simmer and cook, partially covered, for 2 hours.
- Add in the brownish sugar and veggies and cook for another 60 minutes, or until the vegetables have softened.
- Add in the cornstarch and water and cook until sauce has thickened. Ladle into bowls and serve!
How to Freeze Guinness Beef Stew:
- Cool stew completely. Pour stew a freezer-safe containers, leaving a one/2 -inch of infinite from the height of the container. Place in the freezer for upwardly to 2 months.
Although you can freeze beef stew, I personally detect information technology tastes best eaten fresh. Only the skillful news? It'll proceed, stored in the fridge, for upwardly to iv days! So you'll have plenty of fourth dimension to savour it!
If yous try this recipe for Guinness Beef Stew, let me know! Go out a comment below and don't forget to snap a movie and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my solar day.
Guinness Beef Stew
Guinness Beef Stew features is flavorful, hearty, and perfect for St. Patrick'due south Day! This recipe serves a oversupply, so invite some friends over, or freeze your leftover for up to 2 months!
Course Dinner
Cuisine Irish gaelic
- iii/4 cup all-purpose flour
- 3 and 1/4 teaspoons table salt, divided
- 2 teaspoons ground blackness pepper, divided
- 1/4 cup vegetable oil, divided
- three pounds boneless beef chuck
- iii cloves garlic minced
- 1/3 cup tomato paste
- one and i/ii Tablespoons apple cider vinegar
- eleven.2 ounce canteen Guinness beer
- 5 cups beef broth
- 2 bay leaves
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- ane Tablespoon brown sugar
- 2 large yellow onions peeled and cut into 1-inch chunks
- one pound babe potatoes, cutting in half
- 6 large carrots, peeled and cutting into 1-inch chunks, sliced on the diagonal
- 3 teaspoons cornstarch
- 1 teaspoon water
- 2 Tablespoons fresh parsley chopped
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In a large, wide, shallow bowl, combine the flour, one teaspoon common salt, and 1 teaspoon black pepper. Dredge the meat in the flour mixture, shaking off whatsoever excess flour.
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In a big dutch-oven (or heavy bottomed pot) rut one-half of the oil over medium-high estrus for 2 minutes, or until shimmering. Add the beef, a few pieces at a time, and brown well on all sides, adding more oil after each batch. Using tongs, remove the browned beef and ready aside on a plate. Echo until all beefiness has been browned.
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Add the garlic and tomato plant paste to the pan and cook, stirring constantly, until the color becomes a deep, rusty ruby-red, nearly ii minutes. Add in the apple cider vinegar and Guinness and vigorously stir, scraping the bottom of the pan to loosen whatever dark-brown bits stuck to the lesser of the pot.
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Add the beef back to the pot. Add in the beefiness broth, bay leaves, rosemary, thyme, and remaining common salt and pepper. Bring to a boil, and so reduce to barely a simmer and melt, partially covered, for ii and 1/2 hours, stirring occasionally. *The stew should NOT be boiling at all, just very lightly simmering.
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Add in the brown saccharide, onions, potatoes, and carrots, and cook for some other hr, stirring occasionally, or until the vegetables have softened.
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In a small measuring cup combine the cornstarch and water. Pour this into the stew and cook until the broth has slightly thickened, near 5 minutes. Sense of taste and arrange common salt and pepper as needed.
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Ladle into bowls and serve! Garnish with freshly chopped parsley .
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