Beef Stew with Guinness
2 1/2 – 3 lbs stew meat
1/4 cup flour
salt and pepper to season meat
1 onion, chopped
2 cloves garlic, minced
1/4 cup red wine
14 oz beef broth
20 oz Guinness
1 tsp salt
1 tsp sugar
1 tsp pepper
1 tsp paprika
1 tsp garlic powder
1 bay leaf
5 carrots, peeled and sliced
2 potatoes, peeled and cubed
3 ribs celery, chopped
2 tbsp cornstarch
- Season meat with salt and pepper. Place flour in a large ziplock bag. Add a portion of the meat and shake to coat with flour. Repeat until all the meat is coated. Heat oil in a large pot. Brown meat in batches, careful not to crowd the pot.
- Remove all meat from pot. Add onion and garlic and cook for one minute. Add red wine and cook for another minute. Add the beef broth, Guinness, salt, sugar, pepper, paprika, garlic powder, and bay leaf to the pot. Heat to a boil. Reduce heat to low/medium-low and COVER. Simmer for 1 1/2 hours.
- Remove bay leaf and add the carrots, celery, and potatoes to pot. Cover and cook for another 30 to 40 minutes, or until vegetables are tender.
- Mix corn starch with 2 cups of the liquid, then add back to pot to thicken. Stir until thick and bubbling.
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Chuck Roast before cutting
I bought a chuck roast and cut it up. Because it is a cheaper roast, it if perfect for making a stew. It is usually cheaper to do it this way and you get to decide how big your chunks of meat are.
Chuck roast after cutting
Cut your meat to whatever size you like. I prefer a larger chunk so there’s something to bite into. These chucks will be tender after cooking in the liquid so don’t worry about it being tough.
Season your meat with salt and pepper. You don’t have to season it too much because the flavor of the stew will be cooked into the meat as it cooks.
Stew meat dredged with flour
Dredge your meat with flour. Place the flour in a large ziplock bag and toss meat in it until the meat is well coated. Repeat in batches until all the meat is coated.
Stew meat browning
Also in batches, brown the meat in oil over medium high heat. Don’t crowd the pan, otherwise your meat won’t brown and develop that delicious flavor. It will just steam. We aren’t cooking lobster here so steam isn’t welcome!
After the meat is finished browning, deglaze your pot with the red wine. Add your simmering ingredients to the pot now. This is the process that will make your meat tender.
Simmer stew meat
Let your beef and onions simmer over a medium low heat for about 1 1/2 hours, until your beef is starting to get tender. Try not to rush this process so the meat won’t be too tough.
Add your vegetables to the pot and continue to cook for another 30 to 40 minutes, until the vegetables are as tender as you like them. They cook better if they are uniform in size.
Thicken the stew
If needed you can mix cornstarch with a little bit of liquid and add back to pot so it will thicken up and become stew like! The stew will thicken as the corn starch heats up.
Guinness Beef Stew
Spoon your stew into a bowl and serve with a tall glass of Guinness. Garnish with a little bit of parsley for some pretty green color. Invite your friends over and enjoy!