Guinness Irish Beef Stew
4 lbs. beef stewing meat, cut into cubes
7 tbsp. Olio Roasted Garlic Olive Oil
2 onions, chopped
½ tsp. Olio Sea Salt
3 tbsp. tomato paste
2 garlic cloves, minced
1/3 c. flour
3 c. chicken or beef stock
1 – 12 oz. bottle Guinness Draught beer, divided (do not use Extra Stout, too bitter)
4 tbsp. brown sugar
1 tsp. fresh thyme
1 ½ lbs. Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 lb. carrots, peeled, cut into 1-inch pieces
2 tbsp. fresh parsley, minced
Preheat oven 325 degrees F
- Season beef with Olio Sea Salt and ground black pepper. Heat 4 tbsp. Olio Roasted Garlic Olive Oil in a Dutch oven over medium heat, add the beef and sear all sides, 5 minutes. Remove beef from the pot.
- Add remaining Olio Roasted Garlic Olive Oil, add onions and Olio Sea Salt. Cook until well-browned, stirring often, 8-10 minutes.
- Add tomato paste and garlic, cook for 2 minutes. Stir in flour, cook for 1 minute.
- Whisk in stock, ¾ of the Guinness, brown sugar and thyme, scraping up any brown bits from the bottom of the pot. Bring to a simmer. Cook until slightly thickened. Stir in the beef.
- Transfer pot to the oven (or leave on the stovetop at low heat), uncovered, for 90 minutes. Stir occasionally.
- Stir in potatoes and carrots and continue cooking until the beef and vegetables are tender. About another hour. Stir occasionally. If the stew seems to be getting too thick, put on the lid and/or add a little water.
- Remove pot from the oven, add the remaining beer, parsley and salt and pepper to taste.
Recipe by Beth Scanlon of Food Fare Caterers, adapted from Brown Eyed Baker