Beef Stew (Irish Guinness)

Guinness, that dark rich nectar produced in Ireland since 1759 is not just for drinking. Leave it to the Irish to come up with other uses for their beloved native beverage! Guinness has certainly been around the block. Today Guinness is brewed in about 49 countries and sold in almost 150 countries. Beef and Guinness stew a traditional Irish recipe of beef slow cooked in Guinness and beef broth along with vegetables. The result is tender, juicy pieces of meat in an aromatic broth of herbs and spices. Root vegetables add flavour as well as thickening power. Some chefs will add parsnips or barley but true Guinness stew is just meat, potatoes and onions. The addition of carrots is highly debated, but I like the added flavour they give the broth. And some people find it odd to have two potatoes (one in the stew and mashed on the side), but it is fun for the kids to smush around the mash in the gravy and really tastes quite good. I'm not a fan of Guinness beer, so I was skeptical before trying this stew. But, I was pleasantly surprised that it didn't taste like beer at all, but rather a rich robust warm your bones kind of broth!

3 lbs beef chuck roast, boneless, trimmed and cut into thick 1½" pieces (1.5 kg)
sea salt
black pepper, freshly ground
4 Tbsp. extra-virgin olive oil
2 medium-sized yellow or brown onions, chopped
1 Tbsp. garlic, minced
3 large carrots, peeled and chopped into thick slices
2 stalks celery, chopped into thick pieces
4 large potatoes, such as Yukon Gold, quartered
¼ cup all-purpose flour, unbleached
1½ cups (12 oz) Guinness Extra Stout beer (375 mL)
3 Tbsp. tomato paste
1 Tbsp. brown sugar (optional)
4 cups beef broth or stock (1 L)
2 bay leaves
1-2 tsp. dried thyme

Garnish:
sea salt
black pepper, freshly ground
2 Tbsp. fresh parsley, chopped
mashed potatoes or champs

Preheat oven to 325°F (165°C). Adjust oven rack to lower-middle position of the oven.

Season beef generously with salt and pepper.

Heat oil in a dutch oven or a heavy based, oven-proof pot over medium-high heat. Sear beef in batches of three or four until browned all over. Use more oil where needed. Transfer to a warm plate.

Add onion and garlic to the pan juices; sauté until soft and transparent. Add the carrots, celery and potatoes, and cook for a further 2 minutes. Stir the flour into the vegetables in the pan, coating them evenly. Cook, stirring occasionally, for a further 2 minutes.

Pour in the Guinness; mix well to dissolve flour, then add the tomato paste, brown sugar, broth, thyme and bay leaves, scraping up any browned bits on the bottom of the pot with a wooden spoon. Bring to a simmer and cook until slightly thickened, (about 5 minutes).

Add the beef back into the pot along with any juices released.

Partially cover the pot; transfer to the oven and bake for 2½-3 hours (stir stew twice during cooking).

Carefully remove from the oven, adjust seasoning with salt and pepper and garnish with parsley. Serve with mashed potatoes or champs, if desired.

Makes 6 servings.

Cook's Notes: 

Slow-Cooker: Add the browned beef into a 6 qt slow cooker bowl, along with the rest of the ingredients EXCEPT for the flour. Cook on low setting for 7-8 hours, or high setting for 4-5 hours. In the last half an hour of cooking, ladle out ½ cup liquid out of the slow cooker; mix the liquid with the ¼ of flour until smooth and blended; then pour the flour mixture through the liquid (change to high setting if cooking on low).

Pressure Cooker: Following slow cooker instructions: cook under 'meat' or 'stew' setting for 55 minutes (or on a HIGH setting).