Homemade beef stew is jam-packed with flavor. The Guinness Stout Beer gives it a complexity of flavor and the broth is delicious! Good anytime of the year and is truly comfort food!
- 4 tablespoons & 1/4 cup olive oil
- 1 Vidalia onion, diced
- 3 carrots, diced
- 3 stalks celery, diced
- 3 garlic cloves, minced
- 1 1/2 lb. beef stew meat
- 1 can (6 oz.) tomato paste
- 1 bottle Guinness Extra Stout Beer (11.2 oz.)
- 40 oz. beef stock
- 4-5 red potatoes, large diced (peel on)
- 2 tablespoon chopped fresh parsley for garnish
- salt & pepper to taste
- 2 tablespoon flour
Add 4 tablespoons of olive oil to a large pot over medium-low heat. Cook the onions until well browned, about 15 minutes, stirring every 3-4 minutes.
Add the carrots, celery, and garlic and sweat the vegetables for 5-10 minutes or until just tender. Remove the vegetables from the pot and set aside.
Cut the stew meat in half, or thirds if large. Place in a bowl, salt and pepper, and then add 2 tablespoons flour. Stir around to coat the meat in flour.
Wipe the pot with paper towels. Add 1/4 cup olive oil to the pot, heat to medium-low. Add the stew meat and cook for 4-6 minutes or until browned on all sides.
Stir in the tomato paste and coat the meat, sauté for 2 minutes. Add in the beer and cook over medium-low heat for 1 to 2 minutes or until thick and slightly reduced.
Add in the stock and cook over medium-low heat for 45 minutes or until the beef is tender.
Add back in the sweated vegetables and the potatoes. Cook for 30 minutes or until the potatoes are tender. Taste, and add salt & pepper if needed.
Finish with parsley and serve over white rice or noodles. Serves 6.