The Irish sure know how to do hearty stews! This Guinness Beef Stew with a tomato stout broth is a great example of delicious food worthy of any cold weather evening.
3Tablespoonscooking fatI like to use tallow, bacon fat, or duck fat, but avocado oil is a great choice, too.
3poundsbeef chuck roastcut into bite-sized pieces
Sea salt and freshly ground black pepper
1largeyellow onion, choppedabout 2 cups, total
4 clovesgarlic, finely chopped 3-4 teaspoons
1TablespoonflourCan use a gluten-free option, including corn starch or arrowroot.
112-ouncebottle Guinness beer
3cupsbeef stock
3largecarrotssliced
1½poundsYukon gold potatoescut into bite-sized pieces
3Tablespoonstomato paste
2teaspoonsWorcestershire sauce
1bay leaf
7-8 fresh thyme sprigs
¼cupbeer malt vinegarUse red wine vinegar in the absence of beer malt vinegar.
Instructions
Season the beef with salt and pepper. Heat some oil in a large Dutch oven over medium high to high heat and add half of the beef cubes. Stir it around getting most sides of each cube browned. Transfer the beef to a platter and add more oil, if necessary, then brown the rest of the beef. Add this batch to the previous one on the platter.
Add the onion to the Dutch oven and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 minute. Sprinkle the flour over, cooking and stirring for 1 minute.
Pour in the Guinness and use a wooden spoon to scrape the bottom of the pot for all the fond. Stir in the beef stock, carrots, potatoes, tomato paste, Worcestershire sauce, bay leaf, and thyme sprigs, and the precooked beef cubes. Cover the pot and simmer on low for 1½-2 hours, stirring occasionally, until the beef is fall-apart tender.
Taste for seasoning, adding salt and pepper as needed. Stir in the beer malt vinegar.
Serve steaming hot with plenty of crusty bread to soak up all the soup.