Here is a variation on my usual beef stew recipe, this time using some Guinness as some of the braising liquid. I usually use red wine (or even coffee), but thought that since it was St. Patrick’s Day-ish (and I had a bottle of stout available), I would use that instead. Adds a nice bitterness to it. Note that you should not use Guinness Extra Stout (just the draught) otherwise it will be too bitter. Also, in addition to my usual potatoes and carrots, I had a few parsnips from the winter market, so I used them too.
Ingredients
4-pound boneless beef chuck-eye roast, pulled apart at seams, trimmed and cut into 2-inch pieces
3 tablespoons vegetable oil
2 yellow onions, chopped fine
1/4 teaspoon salt
1 tablespoon tomato paste
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups chicken stock
1 (12-ounce) bottle Guinness Draught, divided
4 1/2 teaspoons dark brown sugar
1 teaspoon minced fresh thyme
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
1/2 pound parsnips, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley
Directions
Preheat to 325F.
Season the beef with salt and freshly ground pepper. Heat the oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes. Add the tomato paste and garlic and cook for 2 minutes. Stir in the flour and cook for an additional 1 minute. Whisk in the chicken stock, 3/4 cup of the Guinness, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.
Transfer the pot to the oven and cook, uncovered, for 90 minutes, stirring halfway through cooking. Stir in the potatoes, parsnips and carrots, and continue cooking until the beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Remove the pot from the oven and stir in the remaining 1/2 cup of Guinness and the parsley. Season with salt and pepper to taste and serve.