This hearty beef stew is perfect for St. Patrick’s Day, especially when it’s a colder holiday like we’re experiencing this year in Bucks County, PA. Whether or not you’re a fan of drinking the popular Irish stout, Guinness adds a wonderful layer of flavor to an otherwise simple dish. The subtle bitterness of the hops and the toastiness of the malt gives depth to the gravy and allows the lean beef to become extremely tender and rich.
With St. Patrick’s Day falling on a Sunday this year, this is a great dish to cook in the afternoon and then share with friends and family for dinner. Serve with a big bowl of mashed potatoes, or spoon the stew into crocks and top with potatoes before baking again just until the potatoes slightly brown on top. This recipe can also be easily adapted for the slow cooker if you wish to start in the morning and go about your St. Patrick’s Day festivities before a nice, warm meal.
- 3 lbs. lean beef chuck roast, cut into 1” cubes
- Salt and pepper to season
- 2 Tablespoons olive oil
- 3 medium onions, chopped
- 3 large carrots, peeled and cut into ½” pieces
- 1/2 cup red wine
- 1/4 cup flour
- 2 sprigs thyme
- 2 bottles (12-oz. each) Guinness stout
- 1 Tablespoon sugar
- Season beef with salt and pepper.
- Heat Dutch oven on the stove over high heat and add olive oil.
- In batches, sear beef quickly on all sides. Do not overcrowd pan, or it will not brown properly. Set browned meat aside on a plate.
- Reduce stove heat to medium high. Preheat oven to 350 degrees.
- On the stove, add onions and carrots to the Dutch oven along with red wine (or water) and cover with lid. Cook over medium-high heat for 20 minutes, stirring occasionally.
- Drain liquid and set aside.
- Add browned beef to the vegetables in the Dutch oven and sprinkle with flour, stirring to cover evenly.
- Place Dutch oven in the preheated oven uncovered. Cook for 30 minutes, stirring every 10 minutes to toast flour on beef and vegetables.
- Add beer, sugar, thyme and reserved liquid from vegetables and stir to deglaze the Dutch oven.
- Cover Dutch oven and cook for 2-1/2 to 3 hours. Remove thyme sprigs. (Leaves will fall off and cook into the stew.)
- Serve hot over mashed potatoes or in crocks topped with mashed potatoes and baked again to brown the tops.
- Makes 6-8 servings. Leftovers can be frozen and reheated for an easy meal at a later date.
If you have leftover Guinness, of course you can drink it with your stew. Or, you could also try this recipe for Chocolate Stout and Whiskey Cupcakes. The addition of Guinness to the chocolate batter makes these cupcakes extra rich and moist.
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