Guinness Beef Stew

We are celebrating March birthdays for our John L. Scott Bothell and Mukilteo real estate professionals by sharing this Guinness Beef Stew recipe! ENJOY!

There’s no greater comfort food than a hearty stew. And Irish Beef and Guinness Stew might be the king of them all! Guinness Beer gives the sauce an incredible rich, deep flavour, and the beef is fall-apart tender. This stew will make your taste buds sing and have you begging for seconds. Don't forget to mop your bowl clean with Irish Soda Bread!

Ingredients

3 tablespoons olive oil, divided
3 pounds beef chuck roast, trimmed of excess fat and cut into bite-sized pieces
fine sea salt and freshly-cracked black pepper
1 large white or yellow onion, roughly diced
4 cloves garlic, pressed or minced
1/4 cup flour
1 (12 ounce) bottle Guinness beer
4 cups beef stock
3 large carrots, cut into bite-sized pieces
1 1/2 pounds Yukon gold potatoes, cut into bite-sized pieces
3 tablespoons tomato paste
1 bay leaf
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
chopped fresh parsley, for garnish

Directions

Sear the beef. Generously season the beef with salt and pepper. Heat 1 tablespoon oil in a large stockpot over high heat. Add half of the beef to pan and sear, flipping the beef once it has developed a good brown sear on the bottom then repeating on multiple sides. Transfer the beef to a clean plate. Add an additional 1 tablespoon oil to the pot, add the remaining beef, sear, and transfer to a clean plate.
Sauté the onion and garlic. Reduce heat to medium-high and add the remaining tablespoon of oil to the stockpot. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 minute, stirring occasionally. Stir in the flour and cook for 1 minute, stirring frequently.
Simmer. Pour in the Guinness and use a wooden spoon to scrape the bottom of the pan to lift up those yummy brown bits. Stir in the beef stock, carrots, potatoes, tomato paste, bay leaf, Worcestershire, dried thyme, and the cooked beef (along with any of its accumulated juices). Cover the pot and simmer on low for 1 1/2 hours, stirring occasionally, until the beef is completely tender and the potatoes are soft.
Season. Discard the bay leaf. Taste season the stew with additional salt and pepper as needed, plus extra Worcestershire or dried thyme if desired.
Serve. Serve warm, garnished with a sprinkle of fresh parsley if desired, and enjoy!