guinness® irish stew

Ingredients

• Servings: 10
• 4 pounds boneless beef chuck roast, cut into 11/2-inch cubes
• 2 tablespoons vegetable oil
• 1/4 cup all-purpose flour
• 2 pinches salt and ground black pepper, or to taste
• 2 pinches cayenne pepper
• 1/4 cup vegetable oil
• 2 yellow onions, chopped
• 4 cloves garlic, crushed
• 1/4 cup tomato paste
• 1 teaspoon water, or as needed
• 3 cups irish (such as guinness®), divided
• 2 sprigs fresh thyme
• 4 large potatoes, chopped
• 2 cups chopped carrot
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 35 mins


• toss beef cubes with 2 tablespoons vegetable oil in a bowl.
• whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. dredge beef cubes through flour mixture until evenly coated.
• heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. transfer browned beef to a dutch oven or heavy-bottomed pot.
• cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
• stir tomato paste with enough water to partially dilute; pour into onion mixture. stir to blend. reduce heat to medium, cover dutch oven, and simmer for 5 minutes.
• pour half the irish into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. transfer entire mixture to the browned beef. pour remaining half of irish into beef mixture; add thyme.
• cover dutch oven, reduce heat to low, and simmer for 2 hours. add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. adjust salt as needed; garnish with parsley.