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Beef and Guinness Stew

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Beef and Guinness Stew|This Is Why I’m Full

Beer stew with beef bits? Yes please, I signed up for this Beef and Guinness Stew recipe when I first laid eyes on it. The only way to make this recipe better was if there was bacon and cream cheese in it, but on second thought cream cheese in a stew? Nah. That just sounds weird (also suggest a recipe if you know of one…)
This Beef and Guinness Stew recipe does make quite a large batch and I freeze mine for later, there’s only so much stew two people can eat in a sitting no matter how delicious it is, and how much beer is in it. This is a perfect recipe for winter nights/days because you’ll be using the oven for hours at a time so you might as well heat up your house at the same time, or have a few beers while you wait for the food, which has beer in it… Huh.
This stew is another reason why I love my Dutch Oven making anything after this stew is just amazing its a great season for the dutch oven too.
Let us know what you think of our Beef and Guinness Stew and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Beef and Guinness Stew
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Servings Prep Time
10 20 minutes
Cook Time
180 minutes
Servings Prep Time
10 20 minutes
Cook Time
180 minutes
Beef and Guinness Stew
Yum
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Servings Prep Time
10 20 minutes
Cook Time
180 minutes
Servings Prep Time
10 20 minutes
Cook Time
180 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 350F.
  2. Whisk together the flour, paprika, garlic powder, black pepper, salt and oregano. Toss stewing beef in the four and spices until coated. Dust off any excess flour.
  3. Heat oil in a skillet or dutch oven on medium heat. Add beef and brown the meat flipping every minute or two.
  4. If the meat is in a skillet, transfer to a large roasting pot. Add remaining ingredients (except the corn starch). Cook in the oven for 3 hours.
  5. Remove from the oven. Whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.
Recipe Notes

Pressure Cooker Option Follow the directions above, but in step 4 place all the ingredients (except the corn starch) in a pressure cooker and cook on high pressure for one hour. After the hour, whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.

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Beef Stew with Carrots & Potatoes

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thisiswhyimfull

 

Beef Stew with Carrots & Potatoes|This Is Why I’m Full

It’s winter time. So its time to get out the stew recipes, this is a large batch of Beef Stew with Carrots & Potatoes I would suggest saving and freezing some so you can have it as a snack for later. These leftovers I don’t eat cold. Eating a cold stew just isn’t appealing to me in any way.

Careful with the Garlic on this Beef Stew with Carrots & Potatoes, if you’re a big fan of garlic then you’ll be fine but putting too many cloves will actually overpower the recipe. Though if you do that, you wont have to worry about any vampires as your entire house will smell like garlic. You’ll have a good 50 foot radius of vampire free zone. Though this doesn’t account for the twilight movies. My fiance was watching Twilight while I was making this, and sadly enough the movie didn’t end, and they wern’t affected by my garlic-y Beef Stew with Carrots & Potatoes in any way.

At least I had a delicious Beef Stew with Carrots & Potatoes rather than watching Twilight… Again…

Let us know what you think of this Beef Stew with Carrots & Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Beef Stew with Carrots & Potatoes
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Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Servings Prep Time
8 15 minutes
Cook Time
60 minutes
Servings Prep Time
8 15 minutes
Cook Time
60 minutes
Beef Stew with Carrots & Potatoes
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 15 minutes
Cook Time
60 minutes
Servings Prep Time
8 15 minutes
Cook Time
60 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 325°F with rack in middle.
  2. Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
  3. Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
  4. Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary (freshly ground black pepper and a pinch of sugar go a long way). Let cool, then store in refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley if desired.
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