Beef + Guinness Stew
Beef and Guinness Stew can be described as a big, cozy bowl of melt-in-your-mouth beef, tender veggies, and this rich, savory broth that’s got a little extra punch from the Guinness. This stew is the kind of food that feels like a warm hug from the inside out. It’s perfect for chilly nights, lazy weekends, or when you just want to impress someone without putting in a ton of effort.
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Ingredients
- 1.5 LB Boneless Chuck Roast cut into 3-inch pieces
- 1 tbsp olive oil
- 1 large white onion
- 2 leeks
- 4 carrots
- 2 tablespoons butter
- 2 heaped tbsps flour
- 1/2-1 can of Guinness pint (depending on how much of a beer flavor you want)
- 1 tablespoon bouillon
- 2 tbsp tomato paste
- 1 tsp kosher salt
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tbsp Worcestershire sauce
- Couple of bay leaves
- Water as needed to evenly cover all ingredients 3-4 Cups
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
Instructions
- Heat oil in a large dutch oven. Sear chuck roast pieces in batches.
- Remove from heat, add in 2 tablespoons of butter, onion and leeks, salt to taste. Allow to soften.
- Add in flour, beef bouillon, tomato paste, and beer. Stir to combine.
- Stir in the dry ingredients listed as well as the carrots, your beef, bay leaves, Worcestershire sauce, and water.
- Simmer for 2-3 hours. Once done, stir in balsamic vinegar and sugar.
- Serve over mashed potatoes.
Servings: 5