Beef and Guinness Stew

Yield:
6 servings
Level:
Easy
Ingredients
  • 2 pounds stewing beef
  • 3 tablespoons oil
  • 2 tablespoons flour
  • Salt and freshly ground black pepper
  • Pinch of cayenne
  • 2 large onions, coarsely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons tomato puree, dissolved in 4 tablespoons water
  • 1 1/4 cups Guinness
  • 2 cups largely diced carrots
  • Sprig of fresh thyme
  • Chopped parsley, for garnish
Directions

Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.


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4.5 28
Unacceptable the authors directions... many uncertainties ... item not reviewed by moderator and published
This stew freezes up nicely... my son LOVES this recipe so I make up 2 batches and put in containers for him to take to school so I know he is getting proper food there... I tried once to make 2 batches at once, one in the oven and one in the crockpot... I would never recommend the crockpot for this as you lose the flavour and the thickness of sauce. You won't regret trying this recipe!! item not reviewed by moderator and published
I made this for St. Patrick's day and give it 5 stars. I served it with colcannon, as suggested by some of the other commenters. One question I have is about the ingredient listed as "tomato puree." I interpreted that to mean "tomato paste." Two tablespoons of tomato puree (at least what we call tomato puree here) diluted in four tablespoons of water would be very runny, whereas two tablespoons of tomato paste diluted in four tablespoons of water is still thicker than tomato sauce, and yet is fluid enough to mix in with the rest of the ingredients. Besides, while tomato paste is typically sold in very small cans, tomato puree is commonly sold in cans that are larger even than a typical campbell's soup can. Are there regions where the really thick tomato product that I call paste is called puree? item not reviewed by moderator and published
4.5 stars! We made this for a crowd and it disappeared quickly. As reviewers suggested, we added celery, potatoes and Worcestershire. We used the full amount of Guinness and needed to add 1 1/2 cups of beef broth with the added veggies. I also added more fresh thyme. It did not have an overpowering Guinness taste and was very tasty! item not reviewed by moderator and published
Excellent stew! I used a bottle of homebrew stout and added 1/2 lb sliced mushrooms and served with fresh baked crusty French bread. item not reviewed by moderator and published
Great stew. Just the right amount of Guiness. Don't trim too much of that fat. Leave enough to enhance the overall flavor. Baking 3 hrs @ 300 degrees is the key for me for beef tenderness. I used my French Oven to bake. item not reviewed by moderator and published
Absolutely tasty! We trimmed and cubed a nice, fat, chuck roast. Tender! item not reviewed by moderator and published
Make the recipe as directed, use all the Guinness called for in the recipe.Beef melts in your moutth, the flavor of the gravy is yummy and too salty. I used tomato puree from the tube (Whole Foods had the least expensive item not reviewed by moderator and published
Turned out great! Followed recipe exactly. Husband loved it. Did not have a Guinness beer taste. item not reviewed by moderator and published
Very moist, very tasty. We made this along with colcannon for friends on St. Pat's Day and it was a big hit. I did think it was silly to open a can of tomato puree only to dilute it 2:1, so used 6 tablespoons of canned tomato sauce instead, and it was just fine. A winner we will continue to use. item not reviewed by moderator and published
I use tomato paste for this... puree I would use 6 tbsp as it's already watered down. item not reviewed by moderator and published

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St. Patrick's Day