Irish Guinness Beef Stew
Eric Hicks
·
150
More Info
Serves 8
4 slices thick cut bacon, diced
3 lb boneless beef chuck, cut into 2-inch cubes
1 tsp salt
1 tsp pepper
2 small yellow onions, chopped
4 cloves garlic, minced
3 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 lb yukon gold potatoes, peeled and cut into cubes
1 lb button mushrooms, halved
3 tbsp all purpose flour (or cornstarch)
12 oz guinness beer
1⁄4 cup tomato paste
4 cup beef broth
2 bay leaves
1 chopped fresh parsley for garnish
Add in the bay leaves and bring mixture to a boil; then reduce heat to a low simmer.
Add the bacon to a 7-quart Dutch oven, or any other heavy-based pot, set over medium heat.
Cook the bacon to a crisp and remove bacon from the pot; do not pour out the bacon fat.
Increase heat to medium-high and to the bacon grease add the cubes of beef and season them with salt and pepper; sear the beef on all sides until browned.
Remove browned beef from the pot and set it aside.
Reduce heat to medium and stir in the onions. If the pot looks dry, add a bit of olive oil.
Cook the onions for 2 minutes.
Stir in the garlic and cook for 15 seconds.
Add in the carrots, celery, potatoes, and mushrooms.
Cook for 4 minutes. Add oil, if needed.
Sprinkle the flour over the vegetables; stir and cook for one minute.
Add the beer, tomato paste, and beef broth; stir until everything is well combined.
Return the beef and bacon to the pot.
Cover and cook for 1 1/2 hours.
Remove lid and continue cooking for 30 more minutes, or until the sauce is reduced and thickened, and the beef is tender.
Remove from heat; taste for salt and pepper, and adjust accordingly.
