Name: Guinness Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 servings
Ingredients: 2-3 tablespoons vegetable oil; 1/4 cup all-purpose flour; 2 pounds boneless chuck roast (trimmed and cut into 1-inch cubes); kosher salt (according to preference); freshly cracked pepper (according to preference); 1 large Vidalia onion (coarsely chopped); 2 cloves garlic (minced); 2 tablespoons tomato paste; 4 cups beef stock; 1/2 cup red wine; 2 tablespoons A1 Steak Sauce; 1 bottle Guinness Stout (11.2 ounces); 4-5 carrots (peeled and coarsely chopped); 2 large Idaho potatoes (peeled and coarsely chopped); finely chopped fresh flat-leaf parsley

1

Heat oil in a Dutch oven over medium-high heat.

2

Place flour in a medium bowl. Sprinkle beef with salt and pepper. Dredge beef in flour.

3

Add half of the beef to the pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining beef, adding more oil to the pan if necessary.

4

Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add in garlic, stir for 1 minute. Stir in tomato paste; cook 1 minute, stirring constantly. Stir in stock, wine, A1 and beer, scraping the bottom of the pan to loosen browned bits.

5

Return meat to the Dutch oven and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover, add carrots and potatoes, bring to a boil. Cover, reduce heat to low, and simmer 45-60 minutes, or until meat and vegetables are fork tender. Season to taste.

Guinness Stew

Ingredients

15 Ingredients

Instructions

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