Guinness Beef Stew
- Servings
- 4
Ingredients
- 2 lb beef chuck boneless
- Salt and pepper for seasoning
- 1/2 lb Bacon about 8 slices
- 3 onion chopped
- 3 clove garlic minced
- ? cup flour
- 1 1/2 bottle 12 oz dark beer 18 ounces total
- 1 1/2 cup beef broth
- 1/4 cup tomato paste
- 2 large carrots peeled and sliced
- 2 large celery ribs sliced
- 1 1/2 cup Yukon gold potatoes cut into 1 inch cubes
- 2 tsp worcestershire sauce
- 1 tsp sugar
- 1 tsp pepper
- 1/2 tsp dried thyme
- 1 bay leaf
Method
-
Cut the beef into 1 ½ inch chunks. Sprinkle it with salt and pepper and set it aside.
-
In a dutch oven, fry the bacon until crisp. Remove it from the pan, crumble and set aside but leave the bacon fat in the pan.
-
Brown the beef by putting a little in the dutch oven at a time. As the pieces brown, remove them to a plate. Again, leave the fat in the pan.
-
Sauté the onion for 5 minutes, add the garlic and cook for another minute.
-
Stir in the flour, and cook until this turns golden.
-
Add the beer, and use a wooden spoon to gently scrape the brown bits off the bottom of the dutch oven.
-
Whisk in the broth and tomato paste, until incorporated.
-
Add the beef and bacon back to the pan.
-
Stir in carrots, celery, potatoes, Worcestershire sauce, sugar, pepper, thyme, and bay leaf.
-
Bring the mixture to a boil. Reduce the heat and cook it covered for 2 hours, Then remove the lid and allow it to simmer for another 30 minutes so it can thicken up a bit.
-
Remove the bay leaf before serving.
-
ENJOY!
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.
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