Guinness Beef Stew (Peanut-Free)

Instructions

1. 1Cut the about 910 g beef chuck into 2.54 cm cubes. Season the beef cubes with the 1 tsp salt and 0.5 tsp black pepper.
2. 2Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C).
3. 3Lightly coat the seasoned beef cubes in the 2 tbsp all-purpose flour, shaking off any excess. Brown the beef in batches in the hot oil, about 2-3 minutes per side, until nicely browned. Remove the browned beef from the pot and set aside on a plate.
4. 4Add the 1 large yellow onion and 3 cloves garlic to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
5. 5Stir in the 2 tbsp tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly.
6. 6Pour in the 1 bottle (about 320 g) Guinness stout. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the stout simmer for 2 minutes.
7. 7Return the browned beef, along with any juices from the plate, to the pot. Add the 4 cups beef broth, 3 large carrots (peeled and cut into 2.54 cm pieces), 4 medium potatoes (peeled and cut into 2.54 cm cubes), 1 tsp thyme, and 1 bay leaf. Stir everything together.
8. 8Bring the stew to a boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for 2 hours, or until the beef is very tender when pierced with a fork. Stir occasionally to prevent sticking.
9. 9Remove and discard the 1 bay leaf from the stew. Serve the Guinness beef stew hot.

Related Guides