Beef and Guinness Stew|This Is Why I’m Full
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- 2 1/2 pound stewing beef
- 1 cup Flour
- 1 tbsp Paprika
- 2 tsp Garlic powder
- 2 tsp Black pepper
- 2 tsp Salt
- 1 tsp oregano
- 1/4 cup Oil
- 2 whole onions minced
- 3 whole garlic cloves minced
- 3 large Carrots peeled and sliced
- 3 whole celery stalks sliced
- 3-4 medium potatoes peeled and cubed
- 1 bottle Guinness beer bottle, or can
- 900 ml Beef broth
- 1-2 tbsp corn starch for thickening
- Preheat oven to 350F.
- 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.
- Heat oil in a skillet or dutch oven on medium heat. Add beef and brown the meat flipping every minute or two.
- 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.
- Remove from the oven. Whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.
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.