O'Ds Guinness Beef Stew - Family Favorite
  • Cooking Time: 4 hours
  • Servings: 8
  • Preparation Time: 30 minutes
  • 1/3 cup flour
  • 1 ½ teaspoons salt (divided)
  • 1 teaspoon black pepper (divided)
  • 2 ½ pounds boneless chuck roast beef, cut into 2-inch cubes
  • 4 tablespoons olive or canola oil (divided)
  • 1 medium onion, peeled and chopped into ¼-inch dice
  • 4 celery ribs, cut into ¼-inch dice
  • 3 garlic cloves, peeled and finely chopped
  • 2 tablespoons packed brown sugar
  • 1 bottle (11.2 ounces) Guinness or 14 ounce can
  • 1 can (8 ounces) tomato paste
  • 3 ½ cups (28 ounces) beef broth
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 2 cups washed unpeeled red potatoes (cut into ½-inch dice)
  • 2 ½ cups peeled carrots (cut into ¼-inch dice)
  • 1 cup thawed frozen peas
  • 2 tablespoons cornstarch dissolved in 1/4 cup water
  1. n a large zipper-lock bag, combine flour, ½ teaspoon salt and the ½ teaspoon pepper. Place cubed beef in bag and shake to coat. Remove floured meat and set aside while preparing Dutch oven. Discard remaining flour.
  2. Heat 2 tablespoons of oil in a Dutch oven over medium heat. Add half the meat and sear. Remove and place in a clean bowl. Add remaining oil as needed and brown remaining meat. Place meat in bowl with the other half of seared beef.
  3. Add onion, celery, garlic and brown sugar to pot that was used for beef. Cook until onions are translucent, about 4 minutes.
  4. Pour beer into pot. Add beef, tomato paste, beef broth, thyme, rosemary and remaining teaspoon salt. Cover and cook in slow oven (275-300) for a minimum of 3 hours. Meat should be fork tender. Skim fat from top of stew and discard.
  5. Add potatoes and carrots and cook 30 minutes in oven.
  6. Add thawed green peas to stew on top of stove over medium heat. Drizzle stew with cornstarch-water mixture. Simmer 5 minutes until thickened.
  7. Stew can be served at this point or cooled and set in refrigerator overnight to let flavors absorb.
  8. If refrigerated, bring stew up to serving temperature on the stove top in Dutch oven.
Adapted from a recipe by chef Terri Milligan, I prefer to cook this in a slow oven rather than on stove top. We make a half recipe and it still serves us for two meals.