Guinness Beef Stew

Total Time: 2 hrs 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 4 lbs boneless beef chuck roast, cut into 1 1/2 inch chunks
• table salt and ground black pepper
• 3 tablespoons vegetable oil
• 2 onions, chopped
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• 3 tablespoons all purpose flour
• 1 1/2 cups low sodium chicken broth
• 1 1/2 cups guinness draught
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon dark brown sugar
• 1 1/2 lbs red potatoes, scrubbed and cut into 1 1/2 inch chunks
• 1 lb carrot, cut in 1 inch chunks (or parsnips or a combination)
• 2 tablespoons minced fresh parsley leaves

Recipe

• 1 adjust an oven rack to the lower middle position and heat oven to 325 degrees. pat beef dry with paper towels and sprinkle with salt and pepper. heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. cook half of beef until browned on all sides, about 8 minutes. transfer to a bowl and repeat with 1 more tablespoon oil and remaining beef. transfer the beef to the bowl.
• 2 add remaining tablespoon of oil, onions, and 1/4 teaspoon salt to skillet
• 3 and cook until onions are lightly browned, about 5 minutes. add tomato paste and garlic and cook until fragrant, about 30 seconds. stir in flour and cook for 1 minute.
• 4 stir in broth and 1 1/4 cups of the beer, scraping up any browned bits. stir in thyme, bay leaves, brown sugar, and browned beef with any accumulated juices. bring to a simmer, cover, and transfer to oven for 1 hour.
• 5 stir in potatoes and carrots and cook in oven, covered, until beef and vegetables are tender, about 1 hour. discard bay leaves, stir in remaining 1/4 cup beer, and season with salt and pepper to taste. stir in parsley before serving.