Guinness Beef Stew

Simply put, this is one of the best beef stew recipes ever. Its rich, hearty, broth and tender chunks of beef are a winning combination in this traditional Guinness stew. Feel free to add or remove stewed potatoes and vegetables as you see fit.

Serves: 8

Ingredients

1 1/2 lbs Stewing Beef

2 bottles Guinness Extra Stout

4 cups Beef Stock

1 can Tomato Paste 

1 large Onion

1 large Carrot 

1 large Potato

1/2 Rutabaga

2 Cloves Garlic, minced

3 Bay Leaves

Olive Oil

2 tbsp Corn Starch 

Salt & Pepper to taste

Preparation

• Cut your beef into bite size cubes. Add 2 tbsp olive oil to an oven safe stewing pot and bring up to medium heat. Add your beef and brown well on all sides, about 5 minutes. Remove from the pot and set aside.
• Return the pot to the burner and add an additional tbsp of olive oil. 
• Chop the onion into long thin strips. Add the onions and garlic and brown for 15 minutes, stirring frequently. The onions will caramelize as they cook, eventually coming to a medium brown colour.
• Add the potatoes, carrot, rutabaga and beef. Add the tomato paste and stir mixture thoroughly to distribute the paste evenly. Cook for 2 minutes.
• Add 1 cup of the stock. Using a wooden spoon deglaze the bottom of the pan by scraping all the burnt onion, beef and tomato paste from the bottom.
• Add the remaining stock, beer and bay leaves. Bring to boil.
• Insert pot into oven and cook covered at 300° for 2 - 3 hours, or until beef is tender. Check at midpoint for taste, add salt and pepper as required.
• OPTIONAL - Once complete, remove from the oven. Mix 2 tbsp corn starch with 1/4 cup of cold water and add to the stew in batches as necessary to thicken.