Published: by Absolutely Recipes, in the Meat recipes category.

Beef and Guinness Stew Recipe.

Ingredients:

2 pounds beef stew meat, cut into bite-sized cubes
3 tablespoons all-purpose flour
Salt and pepper to taste
2 tablespoons vegetable oil
1 onion, diced
2 carrots, diced
2 cloves of garlic, minced
2 tablespoons tomato paste
2 cups beef broth
1 ½ cups Guinness beer or stout
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
4 medium-sized potatoes, peeled and cut into chunks
1 cup frozen peas (optional)
Fresh parsley, chopped (for garnish)

Recipe Instructions:

Coat the Beef:

In a bowl, combine the flour, salt, and pepper.
Toss the beef cubes in the seasoned flour mixture, coating them evenly.

Brown the Beef:

Heat the vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat.
Add the coated beef cubes to the pot in batches, being careful not to overcrowd the pan. Brown the beef on all sides. Remove the browned beef from the pot and set it aside.

Sauté the Onion, Carrots, and Garlic:

In the same pot, add the diced onion and carrots. Sauté them for about 5 minutes until they are softened.
Add the minced garlic to the pot and cook for an additional minute until fragrant.

Add the Remaining Ingredients:

Stir in the tomato paste and cook for 1-2 minutes to allow it to caramelize slightly.
Return the browned beef to the pot and pour in the beef broth, Guinness beer, Worcestershire sauce, dried thyme, and bay leaf. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the beef is tender and the flavors have melded together.

Add Potatoes and Peas:

Add the potato chunks to the pot and stir them into the stew. Cover the pot again and let it simmer for an additional 30 minutes, or until the potatoes are tender.

Serve and Garnish:

Remove the bay leaf from the stew and discard it.
If using frozen peas, add them to the pot and cook for an additional 5 minutes until they are heated through.
Ladle the Beef and Guinness Stew into bowls and garnish with freshly chopped parsley.

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