Ingredients: |
Ingredients: Ingredients:
1 (3 1/2 to 4 pound) boneless beef chuck roast, trimmed of excess fat and cut into 1 1/2 inch pieces
Kosher salt and freshly-cracked black pepper
3 tablespoons vegetable oil
2 onions, chopped fine
1 tablespoon tomato paste
2 cloves garlic, peeled and minced
1/4 cup all-purpose flour
3 cups chicken broth
1 1/4 cups Guinness Draught beer (not stout)
1 1/2 T packed dark brown sugar
1 teaspoon minced fresh thyme
1 lb carrots, peeled and diagonally sliced into bite-sized pieces
1.5 lbs. Yukon gold potatoes, cut into bite-sized pieces
3 tablespoons tomato paste
2 T minced fresh parsley
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Directions: |
Directions:DO NOT USE GUINNESS STOUT - TOO BITTER!!! GET MEAT ALL TRIMMED AND CUT BEFORE STARTING YOUR OIL! GET POTATOES AND CARROTS READY WHILE THE REST IS IN THE OVEN.
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper. Heat oil in a large stockpot over medium-high heat until shimmering. Add onions and 15 teaspoon salt and cook., stirring occasionally, until well browned, 8 to 10 minutes.
2. Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and coo for 1 minute. Whisk in broth, 3/4 cup Guinness, sugar and thyme, scraping up any 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 90,mites, stirring halfway through cooking.
3. Stir in potatoes and carrots and continue to cook until beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Stir in parsley and remaining 1/2 cup Guinness. Season with salt and pepper to taste, and serve.
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This recipe for Guinness Beef Stew is from