Guinness and Beef Stew By: Michael Raymond-Judy
Yield: 6 servings
2 to 2½ pounds stewing beef
2 tablespoons flour
1 tsp cayenne
2 large onions, coarsely chopped
2 cups thickly diced carrots
3 medium to large potatoes, cut into 1” chunks
2 garlic cloves, crushed
2 tablespoons tomato paste, dissolved in 4 tablespoons water
2 12oz. bottles of Guinness
Sprig of fresh thyme or basil
1 bay leaf
Salt and freshly ground black pepper
Chopped parsley (for garnish)
Prepare carrots, onion, garlic before beginning. Do not prepare potatoes until ready to add them.
Trim the meat of any fat or gristle, and cut into 2-inch cubes.
In a small bowl, season the flour with salt, pepper and cayenne.
Toss beef with 1 tablespoon olive oil.
Toss meat with seasoned flour.
Heat 2 to 4 tablespoons oil in a large skillet over high heat (thinly coat bottom of skillet).
Brown the meat on all sides. If meat begins to stick to bottom of skillet, drizzle in small amount of olive oil or water until it no longer sticks.
Reduce the heat; add the onions, crushed garlic and tomato puree to the skillet. Cover, and cook gently for 5-8 minutes.
Transfer the contents of the skillet to a casserole (or a large pan with tightly-sealed lid).
Pour a third to a half bottle of Guinness into the skillet.
Bring the Guinness to a boil and stir to dissolve the caramelized meat juices on the pan.
Pour over the meat, along with the other full bottle of Guinness (save the half bottle for later!).
Add the carrots, bay leaf and thyme. Stir and adjust seasonings.
Cover the casserole/pan and simmer over low heat, or in a 300° F oven until the meat is tender, (2 to 3 hours).
Adjust seasoning as needed (salt, pepper and garlic are the likely needed additions).
If needed, let stew rest until about an hour before serving, allowing for bringing temperature back to cooking level.
About 45 minutes before serving:
Prepare the potatoes (leave skin on or not to preference)
Add potatoes and remaining half bottle of Guinness (you didn’t drink it did you?)
Simmer until potatoes are fork tender.
Season to taste.
Garnish with parsley, serve and enjoy!