A friend introduced me to this method of making beef stew a few years ago and I’ve never gone back. Not only do you get an amazing stew to warm you up on a cold day, you get the remainder of the Guinness to enjoy during the preparation. The vegetables here are simply a suggestion, with a stew like this add what you like and chances are it will taste amazing.
- 2 cups Guinness Draught or Extra Stout
- 2 pounds beef stew meat cut into 1-inch cubes
- 3 tablespoons vegetable oil, divided
- 2 tablespoons all-purpose flour
- 2 large onions chopped
- 1 clove crushed garlic
- 2 tablespoons tomato paste
- 2 cups chopped carrot
- 1 sprig fresh thyme
- Salt and ground black pepper to taste
Coat the beef cubes in 1tbsp oil. Mix the flour with the salt and pepper then add beef. Use remaining oil to brown beef in a large skillet or stock pot. After meat is brown on all sides add the onions and garlic to the pan. Dilute the tomato paste in a little bit of water and add to the pan. Turn the heat down and let this mixture simmer for a few minutes. Now the good part. Pour half of the beer into the pan to deglaze. You want to get all of those juicy bits off of the bottom to add that flavor back into the stew-make sure you get them all. Now add the remaining beer with the carrots and thyme and cover. Reduce the heat and let it simmer for a few hours. This is a stew that will grow in flavor over time so preparing it the day before is highly recommended.