Guinness Beef Stew

Ingredients

• 2.5 lbs Beef chuck roast, cubed
• 14.9 oz can Guinness Draught
• 3 cups Beef broth
• 2 large Yellow onions, chopped
• 4 medium Carrots, sliced into rounds
• 1.5 lbs Russet potatoes, cubed
• 4 cloves Garlic, minced
• 2 tbsp Tomato paste
• 3 sprigs Fresh thyme
• 0.25 cup All-purpose flour
• 2 tbsp Vegetable oil
• 1 tbsp Worcestershire sauce

Instructions

1. 1

   Pat the beef cubes dry and season generously with salt and pepper, then toss with flour to coat.

2. 2

   Heat oil in a large Dutch oven over medium-high heat and brown the beef in batches until a crust forms; remove beef and set aside.

3. 3

   In the same pot, sauté the onions and carrots for 5-7 minutes until softened, then add garlic and cook for 1 minute.

4. 4

   Stir in the tomato paste and cook for 2 minutes to caramelize slightly.

5. 5

   Pour in the Guinness stout, using a wooden spoon to scrape all the browned bits (fond) from the bottom of the pot.

6. 6

   Add the beef back to the pot along with the beef broth, potatoes, thyme, and Worcestershire sauce.

7. 7

   Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until the beef is fork-tender.

8. 8

   Remove the lid and simmer for an additional 15 minutes to thicken the sauce to your desired consistency.