Your family is going to love this hearty Guinness beef stew! This traditional Irish meal is filled with rich, meaty flavor, tender vegetables, and melt-in-your-mouth beef!
INGREDIENTS :
Beef:
2 tbsp olive oil
3 lbs boneless chuck roast, cut into 1 1/2-inch pieces
1 tsp kosher salt
1 tsp cracked black pepper
Stew:
2 tbsp olive oil
1 yellow onion, diced
2 tsp garlic, minced
3 large carrots, peeled, chopped into 2-inch pieces
1 lb baby Yukon potatoes with skin on (cut in half)
1/4 cup flour
4 cups beef broth
12 oz bottle Guinness beer
1 can tomato paste (6 oz)
1 tbsp Worcestershire sauce
1 tbsp dried Italian seasoning
2 bay leaves
1 tsp kosher salt (more to taste if needed)
1 tsp pepper (more to taste if needed)
fresh parsley for garnish
INSTRUCTIONS :
1.Prepare the beef by cutting it into 1 1/2-inch chunks. Pat the meat dry with a paper towel. Generously salt and pepper the beef.
2.Heat 2 tablespoons olive oil in a large stock pot over medium high heat. Add the beef to the pot and sear on each side for about 3 minutes. There is no need to cook it through, just give it a nice golden sear. Remove the meat from the pot and set aside.
3.In the same pot, add 2 tablespoons of olive oil. Add the diced onion and sauté for 5 minutes until translucent and golden. Add garlic and sauté for 1 minute. Stir in the flour and cook for 1 minute, until a paste forms. If the paste is too dry, you can drizzle in more olive oil if needed.
4.Pour in the Guinness and use a whisk to scrape the brown bits from the bottom of the pan. Stir in the beef stock, carrots, potatoes, tomato paste, Worcestershire sauce, Italian seasoning, and bay leaves.
5.Add in the cooked beef, cover the pot, and simmer on low for 1 ½ hours. Occasionally stir the stew, and cook until the beef is tender and the potatoes and carrots are soft.
6.Discard the bay leaves. Season with salt, pepper, and more Italian seasoning if needed. Garnish with fresh parsley, and serve with crusty artisan bread!
