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Guinness Beef Stew Recipe

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This recipe for Guinness Beef Stew, by , is from Comerford Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Henry

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 1/2 to 4 pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed and cut into 1 1/2 inch pieces
salt and pepper
3 TBS vegetable oil
2 onions, chopped fine
1 TBS tomato paste
2 garlic cloves, minced
1/4 cup all purpose flour
3 cups low sodium chicken broth
1 1/3 cups Guinness Draught
1 1/2 TBS packed dark brown sugar
1 tsp minced fresh thyme
1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1 inch pieces
1 pound carrots, peeled and cut into 1 inch pieces
2 TBS minced fresh parsley

Directions:
Directions:
Adjust oven rack to lower-middle position and heat oven to 325. Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat until simmering. Add onions and 1/4 tsp salt and cook, stirring occasionally, until really well browned. This should take about 20 minutes
Then add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minute. Stir in flour and cook for 1 minute. Whisk in broth, 3/4 cup Guinness, sugar and thyme, scraping up browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 60 minutes, stirring halfway through cooking
Stir in potatoes and carrots and continue cooking beef and vegetables until tender, about 1 1/2 hour, stirring halfway through cooking. Stir in remaining 1/2 Guinness and parsley. Season with salt and pepper to taste and serve

 

 

 

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