Beef And Guinness Stew

Name: Beef And Guinness Stew
Total time: 205 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 1/2 kg boneless beef chuck roast (trimmed and cut into thick 1 1/2-inch pieces); 1 pinch salt (to season); 1 pinch pepper (to season); 4 tablespoons olive oil (plus more if needed); 2 brown onions (medium-sized, chopped); 1 tablespoon garlic (minced); 3 carrots (large, peeled and chopped into thick slices); 2 celery stalks (chopped into thick pieces); 4 potatoes (large, quartered); 1/4 cup plain flour; 1 1/2 cups Guinness Beer; 3 tablespoons tomato paste; 1 tablespoon brown sugar (optional); 4 cups beef broth (beef stock); 1 1/2 teaspoons dried thyme; 1 pinch salt (to season, to your tastes); 1 pinch pepper (to season); 2 tablespoons fresh parsley (chopped)

Beef And Guinness Stew is a heart warming bowl of comfort! Oven slow cooked beef, simmered in a rich Guinness gravy, with so much flavour!

⏱️ 205 min 🔪 Prep: 25 min 🔥 Cook: 180 min 📊 Hard 👁️ 22 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

8 servings

1 1/2 kg boneless beef chuck roast (trimmed and cut into thick 1 1/2-inch pieces)
1 pinch salt (to season)
1 pinch pepper (to season)
4 tablespoons olive oil (plus more if needed)
2 brown onions (medium-sized, chopped)
1 tablespoon garlic (minced)
3 carrots (large, peeled and chopped into thick slices)
2 celery stalks (chopped into thick pieces)
4 potatoes (large, quartered)
1/4 cup plain flour
1 1/2 cups Guinness Beer
3 tablespoons tomato paste
1 tablespoon brown sugar (optional)
4 cups beef broth (beef stock)
1 1/2 teaspoons dried thyme
1 pinch salt (to season, to your tastes)
1 pinch pepper (to season)
2 tablespoons fresh parsley (chopped)

Steps

Adjust oven rack to lower-middle position and preheat oven to 160°C | 325°F. Season beef generously with salt and pepper.
Heat oil in dutch oven or a heavy based, oven-proof pot over medium-high heat. Sear beef in batches of three or four until browned all over. (Use more oil where needed.) Transfer to a warm plate.
Add onion and garlic to the pan juices; sauté until soft and transparent. Add the carrots, celery and potatoes, and cook for a further 2 minutes. Stir the flour into the vegetables in the pan, coating them evenly. Cook, stirring occasionally, for a further 2 minutes.
Pour in the Guinness; mix well to dissolve flour, then add the tomato paste, brown sugar, broth and thyme, scraping up any browned bits on the bottom of the pot with a wooden spoon. Bring to a simmer and cook until slightly thickened, (about 5 minutes).
Add the beef back into the pot along with any juices released.
Partially cover the pot; transfer to the oven and bake for 2 1/2 - 3 hours (stir stew twice through cooking).
Carefully remove from the oven, and season with salt and pepper, if desired, to your tastes. Garnish with parsley and serve with mashed potatoes.