Hey everyone, it's been a while...4 months to be exact! I've been busy with work and life and trying to repair a snowblower that I seem to neglect year after year. To be fair, I haven't needed to use it for 3 years. But, because I never properly winterized it, I can't use it with this foot of snow we received today...and it's going to snow more tonight. So, I completely understand that not everyone has time and the need to simplify a recipe. While this is very simple, it still does take time. But, you don't need all of the ingredients from my prior post. What's best is that I can enjoy my leftover Guinness...after I shovel!
Easy Guinness Beef Stew
3-4 lbs boneless beef chuck roast (or pre-cut stew meat from your butcher/grocer)
Vegetable oil
2 yellow onions, diced fine
1 tbsp tomato paste
2 garlic cloves, minced
¼ cup AP flour
1.5 cups each of chicken and beef broth
1.25 cups of Guinness Draught (divided)
1.5 tbsp dark brown sugar
3 sprigs of fresh thyme
1 lb carrots, peeled and cut into ½” rounds
Fistfull of parsley leaves, minced
Trim your beef and cut into rough 2” chunks. Season with Kosher salt and black pepper.
Add 2 tbsp of oil to a large dutch oven set over medium-high heat. Once the oil begins to ripple, brown the beef for about 8-10 minutes, stirring only 2 times.
Meanwhile, place the oven rack in the lower third and preheat the oven to 325.
Once the meat has browned, remove it with a slotted spoon to a plate and reserve.
Add another tablespoon of oil and add in the onions with a sprinkle of salt and some black pepper. Cook until browned.
Stir in the tomato paste and garlic and stir until fragrant and paste loosens, about 2 mins.
Sprinkle on the flour, and cook for another minute or so, stirring constantly.
Add in the broth, ¾ cup of the beer, and brown sugar.
Whisk to combine, scraping any brown bits from the bottom of the pot. Bring to a simmer and cook for 3 mins, stirring occasionally.
Add the beef, and any drippings, back into the pot along with the thyme. Stir well and let it come to a full simmer. Then, transfer the pot (uncovered) to the oven and bake for 90 minutes, stirring halfway through.
After 90 minutes, stir in the carrots.
Cover and cook for 45-60 minutes, stirring halfway through.
Once cooked, remove the thyme sprigs, stir in the parsley, and serve over mashed potatoes. ______________________________ Copyright 2025, Brendan McCann, All Rights Reserved.