Guinness Beef Stew

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 1.5 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 whole large yellow onion, diced into 3/4-inch pieces
• 4 whole medium carrots, cut into 1-inch rounds
• 1 whole medium parsnip, cut into 1-inch rounds
• 4 whole garlic cloves, minced
• 2 tablespoons tomato paste
• 1.5 cups Guinness Extra Stout beer
• 2 cups beef stock, low-sodium
• 3 whole fresh thyme sprigs
• 2 whole bay leaves
• 1 tablespoon Worcestershire sauce
• ½ teaspoon honey
• 1 lb small waxy potatoes, halved
• 3 tablespoons fresh parsley, finely chopped

Instructions

1. 1

   Pat 2 lbs of beef chuck cubes completely dry with paper towels — removing surface moisture is essential for achieving a deep, caramelized crust rather than steaming the meat. Season generously all over with 1.5 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

2. 2

   Measure 3 tablespoons all-purpose flour into a shallow bowl. Working in batches, toss the beef in the flour, shaking off any excess, until all pieces are evenly coated.

3. 3

   Dice 1 large yellow onion into 3/4-inch pieces. Cut 4 medium carrots into 1-inch rounds on the bias. Cut 1 medium parsnip into 1-inch rounds on the bias. Mince 4 garlic cloves finely.

4. 4

   Set a 5-quart Dutch oven over medium-high heat. Add 2 tablespoons extra-virgin olive oil and let it heat until it shimmers and just begins to smoke, about 2 minutes. You want the surface to feel hot when you hold your hand 2 inches above it.

5. 5

   Working in two batches to avoid overcrowding the pan, add the floured beef in a single layer. Listen for an aggressive sizzle — if it's gentle, the heat isn't high enough. Let the beef sit undisturbed for 3-4 minutes, until the underside develops a deep mahogany crust. Flip each piece and sear the other side for another 3-4 minutes. Transfer the browned beef to a plate and repeat with the remaining batch.

6. 6

   Reduce heat to medium. Add 1 tablespoon unsalted butter to the pot with any remaining oil. When the butter foams, add the diced onion and sauté, stirring occasionally, until the edges begin to turn golden and the onion is soft, about 5 minutes. You should smell sweet, caramelized onions.

7. 7

   Stir in the minced garlic and sauté for 1 minute, stirring constantly, until fragrant. Add 2 tablespoons tomato paste and stir until it coats the bottom of the pot and begins to caramelize slightly, about 2 minutes — this deepens the flavor considerably.

8. 8

   Pour in 1.5 cups Guinness Extra Stout and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot — this fond is pure flavor. Simmer for 2 minutes, allowing some of the beer's alcohol to cook off and the liquid to reduce slightly.

9. 9

   Return the browned beef to the pot along with any accumulated juices on the plate. Add 2 cups low-sodium beef stock, 3 fresh thyme sprigs, 2 bay leaves, 1 tablespoon Worcestershire sauce, and 0.5 teaspoon honey. Stir until combined.

10. 10

    Increase the heat to medium-high until the stew is gently bubbling around the edges, with small bubbles breaking the surface. Cover the Dutch oven with its lid and transfer to a preheated 325°F oven. The stew is now entering a long braise — the oven's even heat will gently cook the beef until it breaks apart with a spoon.

11. 11

    After 1.5 hours, remove the Dutch oven from the oven and carefully open the lid — watch out for steam. Stir in the carrot rounds and parsnip rounds. Return the lid and braise for another 45 minutes, until the vegetables are nearly tender and the beef pulls apart easily with a fork.

12. 12

    Add 1 lb small waxy potatoes (halved if large) and stir to submerge them in the liquid. Cover and return to the oven for a final 30 minutes, until the potatoes are fork-tender but still hold their shape. The total braising time should be about 2.5 hours.

13. 13

    Remove the stew from the oven and let it rest for 5 minutes with the lid on. This allows the heat to distribute evenly and the flavors to settle.

14. 14

    Taste the stew and adjust seasoning with additional salt and pepper as needed. Remove and discard the thyme sprigs and bay leaves.

15. 15

    Ladle the stew into deep bowls and garnish generously with 3 tablespoons fresh parsley finely chopped. Serve with crusty Irish soda bread or boiled waxy potatoes on the side to soak up the rich, velvety sauce.

Tools you’ll need

• paper towels
• shallow bowl
• chef's knife
• 5-quart Dutch oven with lid
• wooden spoon
• instant-read thermometer
• ladle
• oven

More recipes like this

• 

  Pan-Fried Krainer Wurst with Onions

  25 min

• 

  Banoffee Pie

  15 min

• 

  Quick Tacos de Lechón

  15 min

• 

  Breakfast Pupusa Plate with Eggs & Pickled Slaw

  40 min