It’s been pretty gloomy here the past week or so in PA. As much as I love listening to the rain, I want my sunshine back. Of course the best way to help cheer any person up is some nice, hearty comfort food. I’ve been dying to try this Guinness Beef Stew since March, but because it takes a few hours to cook, I can only make it on the weekend. Most of the cooking time is letting it sit in the oven, so it’s great to make while you are doing housework.
To make this Guinness Beef Stew, you cut up a roast into cubes. This recipe is perfect to cook those tougher cuts of meat because you are really making them tender. The smallest roast the butcher had was 1.5 pounds, which is a lot for one girl! Of course I could have asked for a smaller piece, but I decided on eating the leftovers for lunch at work. I never seem to pack enough good food for lunch.
There is a little bit of work in the beginning with browning the meat, so it’s not quite set it and forget it. Once you get past that part, then you can let it cook while you are off doing other things. Just don’t forget to set a timer!
Along with the beef, I added carrots and pearl onions. Normally, I’d add mushrooms and potatoes, but I didn’t have either of those. To make peeling pearl onions easier, boil them for 5 minutes, drain, and quickly rinse under cold water (dunking them into an ice bath is ideal, but I’m lazy). After they are cool enough to handle, pop them out of their skins. I could seriously eat pearl onions just like that, plain and oh so slightly cooked. If you don’t have any, of course you can chop up a regular onion. The pearl onions melt down anyway, so you really can’t tell. I was cleaning out my produce drawer and that’s what I had.
Because I was using the oven all day, I cooked the stew in my multi-cooker on the counter. This is not a crock pot. If you want to make it in a crock pot, I believe you have to adjust the amount of liquid. Feel free to try it and let me know! The original recipe called for 1 3/4 cup Guinness, but because I didn’t want any left, I ended up using 2 cups. This means it had a little bit more gravy in the end.
- 2 Tbsp oil
- 1 large onion, chopped or 1 cup pearl onions, peeled
- 8 carrots, peeled and sliced into coins
- 4 Tbsp flour
- Salt and pepper
- 2 lb braising beef, cut into cubes
- 2 cups Guinness (or similar stout)
- 2 tsp brown sugar
- 2 bay leaves
- 1 Tbsp fresh thyme, chopped
- Preheat the oven to 325F. In a large dutch oven on the stove, heat the oil. Add the onions and carrots and cook for 5 minutes, stirring occasionally. Meanwhile, toss the flour, salt, and pepper with the beef (either in a plastic bag or in a large bowl).
- Remove the vegetables from the pan and reserve. Add the beef to the oil in batches and cook until brown all over. Return the beef, onions, and carrots to the pan. Pour in Guinness and add sugar, bay leaves, and thyme. Bring to a boil, cover, and cook in the oven for 2 hours. Remove and discard the bay leaves before serving.
Source: Irish Pub Cooking