Guinness Stew

Name: Guinness Stew
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps vegetable oil; 59 milliliters all-purpose flour; 907 grams boneless chuck roast, trimmed and cut into 1-inch cubes; 1 serving kosher salt, according to preference; 1 serving freshly cracked pepper, according to preference; 1 large Vidalia onion, coarsely chopped; 2 cloves garlic, minced; 2 Tbsps tomato paste; 946 milliliters beef stock; 118 milliliters red wine; 2 Tbsps A1 Steak Sauce; 318 grams Guinness Stout; 4 carrots, peeled and coarsely chopped; 2 larges Idaho potatoes, peeled and coarsely chopped; 1 leave finely chopped fresh flat parsley

Guinness Stew is If you have freshly cracked pepper, carrots, idaho potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 20 minutes. It is perfect for st. patrick day.

Instructions

Heat oil in a Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Place flour in a medium bowl.

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

Sprinkle beef with salt and pepper. Dredge beef in flour.

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Salt And Pepper

All Purpose Flour

Beef

Add half of the beef to the pan; cook 5 minutes, turning to brown on all sides.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Remove beef from pan with a slotted spoon. Repeat procedure with remaining beef, adding more oil to the pan if necessary.

Ingredients you will need

Beef

Cooking Oil

Equipment you will use

Slotted Spoon

Frying Pan

Add onion to pan; cook 5 minutes or until tender, stirring occasionally.

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Onion

Equipment you will use

Frying Pan

Add in garlic, stir for 1 minute. Stir in tomato paste; cook 1 minute, stirring constantly. Stir in stock, wine, A1 and beer, scraping the bottom of the pan to loosen browned bits.

Ingredients you will need

Tomato Paste

Garlic

Stock

Beer

Wine

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Frying Pan

Return meat to the Dutch oven and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover, add carrots and potatoes, bring to a boil. Cover, reduce heat to low, and simmer 45-60 minutes, or until meat and vegetables are fork tender. Season to taste.

Ingredients you will need

Vegetable

Potato

Carrot

Meat

Equipment you will use

Dutch Oven

Equipment

Ingredients

Servings:

2Tbsps

vegetable oil 59milliliters

all-purpose flour 907grams

boneless chuck roast, trimmed and cut into 1-inch cubes 1serving

kosher salt, according to preference 1serving

freshly cracked pepper, according to preference 1large

Vidalia onion, coarsely chopped 2cloves

garlic, minced 2Tbsps

tomato paste 946milliliters

beef stock 118milliliters

red wine 2Tbsps

A1 Steak Sauce 318grams

Guinness Stout 4

carrots, peeled and coarsely chopped 2larges

Idaho potatoes, peeled and coarsely chopped 1leave

finely chopped fresh flat parsley

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Stew can be paired with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Halter Ranch Vineyard Cabernet Sauvignon with a 4.6 out of 5 star rating seems like a good match. It costs about 37 dollars per bottle.