Irish Beef Stew Recipe with Guinness

Name: Irish Beef Stew Recipe with Guinness
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 min
Yield: 8
Ingredients: 3 pound beef chuck (~1.4kg, cut into 1.5 inch chunks (or use other stew beef, like short rib)); ¼ cup flour; 1 teaspoon salt or to taste; 1 teaspoon black pepper; 4 tablespoons vegetable oil (divided); 1 large white onion (chopped); 1 stalk celery (chopped); 5 garlic cloves (chopped); 3 tablespoons tomato paste; 1 cup bold red wine (I use Cabernet Sauvignon – use beef stock as an alternative); 14.9 ounce can Guinness beer; 1.5 cups beef stock; 1 tablespoon Worcestershire sauce; 1 tablespoon chopped fresh rosemary (optional); 2 bay leaves; 1 pound potatoes (cut into bite-sized pieces (peeled if desired)); 2 large carrots (peeled and cut into bite-sized pieces); 1 large parsnip (peeled and cut into bite-sized pieces (or use an extra carrot)); For garnish. Fresh chopped parsley

Prep 10 min Cook 2 hr 10 min Serves 8 Source

Ingredients

3 pound beef chuck (~1.4kg, cut into 1.5 inch chunks (or use other stew beef, like short rib))
¼ cup flour
1 teaspoon salt or to taste
1 teaspoon black pepper
4 tablespoons vegetable oil (divided)
1 large white onion (chopped)
1 stalk celery (chopped)
5 garlic cloves (chopped)
3 tablespoons tomato paste
1 cup bold red wine (I use Cabernet Sauvignon – use beef stock as an alternative)
14.9 ounce can Guinness beer
1.5 cups beef stock
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh rosemary (optional)
2 bay leaves
1 pound potatoes (cut into bite-sized pieces (peeled if desired))
2 large carrots (peeled and cut into bite-sized pieces)
1 large parsnip (peeled and cut into bite-sized pieces (or use an extra carrot))
For garnish. Fresh chopped parsley

Steps

1
Mix together the flour, salt and pepper in a large bowl. Dip the chunks of beef into the mixture to lightly coat each side.
2
Heat 1 tablespoon of vegetable oil in a Dutch oven or large pot. Sear the beef in 3 separate batches to brown each side of the meat, about 5 minutes per batch. Transfer the browned beef to a plate. Add 1 tablespoon of oil to the pot before each batch.
3
When all of the meat is seared and resting on the plate, add the last tablespoon of oil. Add the onion and celery. Stir and cook for 5 minutes to soften.
4
Add the garlic and tomato paste and cook 1 more minute, stirring.
5
Add the red wine, Guinness beer, beef stock, and Worcestershire sauce. Stir and scrape up any browned bits from the bottom of the pot.
6
Add the meat and any accumulated juices to the pot, along with the rosemary and bay leaves.
7
Bring to a boil, then cover and simmer for 2 hours.
8
Remove the lid and add the potatoes, carrots, and parsnip. Simmer, uncovered, for 1 more hour, or until the vegetables are cooked through and the meat is fork tender. You may need more time for the meat to soften up to your liking.
9
Remove from heat. You can serve the beef stew immediately, but it is best to refrigerate the pot for 24 hours. The flavor gets even better the next day. Simply reheat and serve.