Beef Stew with Guinness - hearty beef stew made with Irish stout.
2poundsbeef stew meat or chuck roastcut into 1 1/2 to 2 inch cubes
salt and pepper to taste
1candiced tomatoes with juice14 1/2 ounce size
1bottleGuinnessor other stout
sprig fresh thyme
Remove any fat or gristle from the meat before cutting into cubes. Toss the meat with 1 tablespoon of oil. Combine flour, salt, pepper and cayenne in a small bowl and dredge the meat in the mixture, covering all side of each cube. Heat remaining 2 tablespoons oil at high heat in large, deep cast iron skillet or Dutch oven. Brown meat on all sides.
Add onions, crushed garlic and tomatoes, bring to a boil; then reduce heat and simmer until the tomatoes and juice are reduced to about half. Pour the Guinness into the skillet and bring back to a boil.
Add carrots and thyme. Stir and adjust the seasonings. Reduce heat and simmer over low heat for about 2 ½ hours. Serve with parsley sprinkled over top.
Substitute 2 tablespoons tomato puree dissolved in 4 tablespoons water for the canned tomatoes. Add the Guinness at the same time and continue the cooking, skipping the process to reduce the canned tomatoes and juice.
May be placed in a 300° oven (no preheating required) in the skillet or an oven proof casserole for 2 to 3 hours, or cooked in a crock pot on low for 8 to 10 hours.
Beef Stew with Guinness https://thatrecipe.com/blog/2013/03/08/beef-stew-with-guiness/