Irish Beef and Guinness Stew

Ingredients

• 2 (1 kg) boneless beef chuck or shoulder roast, cut into 1-inch cubes
• Salt
• Freshly ground black pepper
• 4 tablespoons unsalted Irish butter
• 1/4 cup (60 ml) vegetable oil
• 4 medium onions (chopped)
• 2 garlic cloves (peeled and finely chopped)
• 2 teaspoons tomato paste (puree in the UK)
• 1/2 cup (75 grams) all-purpose/plain flour
• 2 cups (472 ml) Guinness draught
• 1 cup (236 ml) chicken stock (low sodium)
• 1 cup (236 ml ) beef stock or broth (low sodium)
• 5 carrots (peeled and cut into large chunks)
• 4 parsnips (peeled and cut into large chunks)
• 1/2 teaspoon fresh thyme
• 1 teaspoon fresh rosemary
• 2 bay leaves

Instructions

1. 1

   Preheat oven to 250°F/120°C.

2. 2

   Pat the beef pieces dry with a paper towel and sprinkle liberally with salt and pepper.

3. 3

   To a large oven-proof, heavy saucepan with a lid or Dutch oven, melt the butter and oil over medium heat. Cook the beef in small batches until browned on all sides. Remove and set aside.

4. 4

   To the same pan (add more oil if needed) add the onions and cook until softened, about 5 minutes.

5. 5

   Stir in the garlic, tomato paste and flour, cook for 1 minute (taking care not to brown or burn).

6. 6

   Add the Guinness and stir to deglaze and get any brown bits off the bottom of the pan. Bring to a light boil/simmer until thickened. Stir in the beef and chicken stock.

7. 7

   Add the meat back into the pan along with the carrots, parsnips, thyme, rosemary and bay leaves.

8. 8

   Bring to a light boil/simmer, cover and cook stove top for 1 to 3 hours or you can transfer to the oven for 1 to 3 hours until the meat is fork tender (it should tear apart easily with 2 forks). You can remove the lid for the last 30 minutes to thicken the sauce. Taste for seasoning and adjust.

9. 9

   Remove bay leaves before serving.