This Irish-inspired stew is loaded with tender pieces of beef and veggies in a rich beer-based tomato broth.
Ingredients :
2 pounds beef chuck roast cubed or cubed stewing beef or lamb shoulder
3 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil
2 medium yellow onions chopped into ½" pieces
2 cups Guinness beer
5 cups beef broth
3 tablespoons tomato paste
1 pound baby potatoes halved
3 carrots cut into ½" pieces
3 ribs celery cut into ½" pieces
1 bay leaf
½ teaspoon dried rosemary or 1 sprig fresh
½ teaspoon dried thyme leaves or 4 sprigs fresh
For Thickening
2 tablespoons cornstarch
2 tablespoons water
Directions :
Trim any excess fat from the beef. In a large bowl or freezer bag, combine flour, salt, & pepper. Add the beef and toss to coat.
In a large Dutch oven or pot, heat the olive oil over medium-high heat. Shake off any excess flour from the beef and brown in small batches. Remove and set aside in a bowl.
Add the onions to the pot, adding more oil as needed, and cook until they begin to soften, about 3 minutes. Remove and add to the beef cubes.
Pour the Guinness into the pot while scraping up any brown bits in the pan with a spatula. Stir in broth, tomato paste, and the beef and onions.
Bring to a boil, reduce the heat to medium-low, and simmer covered for 45 minutes.
Add in the potatoes, carrots, celery, bay leaf, rosemary, and thyme. Simmer for an additional 45 minutes or until the beef and vegetables are tender. Remove and discard the bay leaf.
Mix the cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry).
