This Guinness Beef Stew is a healthy and hearty meal. This beef stew is quick to make if you start with a tender cut of beef such as flank steak.
1 Pound beef for stew (I prefer a cut such as flank steak, but chuck and bottom round work as well)
salt and pepper
⅓ cup flour
¼ cup oil (olive or canola)
1 Medium onion (diced)
3 Cloves garlic (minced)
1 bottle Guinness Stout Beer
2 Cans beef broth
4 Medium carrots (peeled and sliced into 1 inch pieces)
3 Medium baking potatoes (cut into 1 inch cubes)
2 Teaspoons thyme (add 1 teaspoon at a time, to suit your taste preference)
Some tips for making stew -- dusting the meat in flour will help thicken the stew. If you prefer your stew even thicker, you can always add a couple tablespoons cornstarch mixed with ¼ cup of water towards the end of the cooking period.
Searing the meat will help create a deep flavor, as will deglazing the pan and scraping up all those bits. Sear the meat in small batches -- if you overcrowd, the meat will end up "steaming," which is not what you want!
Cut meat into 1-inch cubes.
Season with salt and pepper.
Toss in flour so that the meat is well coated.
Heat oil in large, heavy bottomed saucepan over medium-high heat.
Sear the cubed meat. If necessary, add meat in batches to avoid overcrowding.
Add onions and garlic and continue cooking over medium-high heat.
Once onions are translucent, pour in bottle of Guinness and deglaze the pan by scraping bits from the bottom of the pan.
Add beef broth, carrots and potatoes.
Bring to a boil.
Reduce heat to simmer and add thyme.
Continue simmering until carrots, potatoes and meat are tender (about 20 minutes).
Taste. Adjust seasonings.