One of the best stews I recall eating not too long ago was Guinness beef stew. Guinness is a really tasty stout I enjoy drinking on a regular basis, I call it grown-up chocolate milk because Guinness is thick and chocolatey. Sometimes it feels like you could chew it the second it hits your mouth.
I know from personal experience Guinness makes an amazing ice cream, which by the way you can find the recipe for here (Guinness Ice Cream) so why not cook with it?
As it turns out beer, and stouts such as Guinness are excellent flavor enhancers and in the case of this stew, it adds an incredibly robust flavor you will want to recreate for the rest of your life. Pick up a 6 pack of Guinness tonight, crack one open and use it to make the stew below. You will be doing yourself a favor by trying this recipe.
Ingredients
- 3 tablespoons olive oil
- 2 medium onions, rough chopped
- 2 celery sticks, rough chopped
- 2 medium carrots, rough chopped
- 2 bay leaves
- 1/2 teaspoon dried sage (or thyme)
- 1 pound stew beef, cubed into 1-inch pieces (chuck or bottom round works great)
- 2 tablespoons all-purpose flour
- 16 ounces ale, Guinness or stout
- 14.5 ounces canned diced tomatoes
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 350-degrees F.
- In a Dutch oven or heavy bottomed oven-proof pot with tight fitting lid, heat olive oil over medium heat. Add chopped onions, celery, carrots, bay leaves and sage; cook, stirring occasionally for about 10 minutes.
- Add cubed beef, sprinkle in flour and stir to combine. Cook, stirring for about 30 seconds. Stir in ale, canned tomatoes, brown sugar, salt and pepper. Stir to combine. Bring to a boil.
- Stir, remove from heat, cover and transfer to 350-degree F oven. Cook for 3 hours, until meat is tender. Remove lid and continue to cook for an additional 20 minutes. Remove bay leaves before serving. Salt and pepper to taste.
Recipe source: She Wears Many Hats
Photo source: Cook’s Country
