Beef and Guinness Stew with Guinness Beer Bread
The smell of the beef braising in the Guinness with garlic, onions, mushrooms, and carrots until its so tender you only need a spoon to eat it will make your mouth water.
Servings: 8
Calories: 445kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 pounds chuck roast cut into 2-3" cubes
- 1/4 cup flour divided
- kosher salt divided
- fresh ground pepper
- 2 tablespoons butter divided
- 8 ounces baby portabella or button mushrooms cut in half
- 5 carrots peeled and cut into 1" pieces
- 1 rib celery minced
- 2 medium onions diced
- 2 tablespoons tomato paste
- 4 cloves garlic minced
- 1/2 cup chopped fresh Italian parsley divided
- 1/4 cup fresh thyme sprigs
- 11.2 ounces Guinness Stout
- 3.5 cups good beef stock divided
Instructions
- Heat olive oil in large dutch oven on high heat.
- Dust cubed chuck roast with flour, and generous amounts of salt and pepper.
- Brown beef cubes on all sides in batches being careful to not overcrowd for about 5 minutes per batch.
- Remove beef to a large bowl after browning.
- Melt 1 tablespoon butter on medium high heat.
- Add mushrooms and a dash of salt.
- Lightly brown mushrooms and remove to beef bowl.
- Add additional tablespoon of butter if needed and saute carrots, celery, and onion until slightly browned about 3-5 minutes.
- Incorporate tomato paste, thyme, parlsey, and garlic and cook and additional 1-2 minutes.
- Add Guinness and bring to a boil scrapping any browned bits from the bottom of the pot.
- Allow Guinness to reduce for 1-2 minutes.
- Pour in beef stock and return to a gentle simmer.
- Cover and simmer for 2.5 hours or until beef has reached desired tenderness.
- Remove lid and bring stew to a rolling boil.
- Taste check to see if additional salt and pepper is needed.
- Skim fat if necessary.
- If stew consistency is not as thick as desired, add a strained slurry of 2 tablespoons flour mixed with 1/2 cup stock.
- Continue to vigorously simmer for an additional 5-10 minutes allowing stew to thicken.
- Serve over mashed red potatoes made with half and half, salt, pepper, and parsley.
- Garnish with additional parsley if desired.
Nutrition
Calories: 445kcal | Carbohydrates: 14g | Protein: 37g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 124mg | Sodium: 434mg | Potassium: 1087mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6920IU | Vitamin C: 13.4mg | Calcium: 71mg | Iron: 4.9mg