OK I will not exaggerate this description a bit but…this stew is simply the best beef stew ever and you can make it for St. Patricks day dinner as well. It is very easy to make and so delicious it will blow you away. This recipe was given to me by my dear friend who said this was good, she didn't mention it was great!!
Ingredients
- 2 medium onions, cut into large dice
- 3 cloves garlic, minced
- 1 3lbs boneless beef chuck roast
- 2 tsp kosher salt, divided
- 1/2 tsp freshly ground pepper
- 2 tbsp olive oil, divided, plus more if needed
- 1/3 cup all-purpose flour
- 2 tbsp tomato paste
- 1 11-12 ounce bottle or can of Guinness Irish Stout
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaf
- 5 large carrots, (about 1 1/2 lbs total) cut into large chunks
- 1 lb mini baby Yukon gold potatoes (10-14)
- 3 sprigs chopped fresh parsley
Instructions
- Cut 2 medium onions into a large dice and mince 3 garlic cloves. Trim any excess fat from the beef chuck roast, then cut into large chunks, roughly 2 inch cubes. Pat dry with paper towels and season with salt and pepper.In a large dutch oven heat the oil over medium-high heat until shimmering. Add half of the beef in a single layer and cook until browned on all sides, 2-3 minutes per side. The beef will not be cooked through. Transfer to a large bowl. Repeat with browning the remaining beef, adding more vegetable oil to the pot if needed, then transfer to the bowl. Reduce heat to medium and add the remaining olive oil. Add the onions and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add 1/3 cup of flour and 2 tbsp tomato paste and stir to coat the onions until no dry pockets of flour remain. Cook for 1 minute. Pour in the Guinness and use a wooden spoon to scrape the bottom of the pot. Simmer, stirring occasionally, until the mixture is thickened and the beer is reduced by half 2-3 minutes.Add 3 cups of beef broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and 1 bay leaf, and stir to combine. Return the beef and any accumulated juices to the pot. Increase the heat to high and bring to a boil. Reduce the heat to low to maintain a bare simmer. Add the cut carrots. Cover and cook until the beef is very tender, about 2 hours. About 30 minutes before the beef is done add the potatoes. Also add the fresh parsley. Serve alone or with mashed potatoes (Therefore omitting the potatoes, or pasta, or rice)Happy Eating!!
