Guinness Beef Stew features is flavorful, hearty, and perfect for St. Patrick's Day! This recipe serves a crowd, so invite some friends over, or freeze your leftover for up to 2 months!
3/4 cup all-purpose flour
2 teaspoons salt, divided
1 and 1/2 teaspoon finely ground black pepper, divided
2 pounds stew meat
1/4 cup vegetable oil
1/3 cup tomato paste
1 and 1/2 Tablespoons apple cider vinegar
(1) 11.2 ounce bottle Guinness
5 cups beef broth
2 bay leaves
1 teaspoon fresh thyme, chopped
1 Tablespoon brown sugar
2 yellow onions, roughly chopped
1 pound baby potatoes, cut in half
6 carrots, chopped into 1-inch chunks
2 teaspoons cornstarch
1 teaspoon water
In a wide, shallow bowl, combine the flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Dredge the meat in the flour mixture, shaking off any excess flour.
In a large, heavy bottomed pot, heat the oil over medium-heat for 3 minutes. Add the beef, a few pieces at a time, and brown well on all sides. Using tongs, remove the browned beef and set aside on a plate. Repeat until all beef has been browned.
Add the tomato paste to the pan and cook until the color becomes a deep, rusty red. Add in the apple cider vinegar and Guinness and vigorously stir, scraping the bottom of the pan to loosen any brown bits stuck to the bottom of the pot.
Add the beef, beef broth, bay leaves, thyme, and remaining salt and pepper. Bring to a boil, then reduce to a simmer and cook, partially covered, for 2 hours.
Add in the brown sugar, onions, potatoes, and carrots, and cook for another hour, or until the vegetables have softened.
In a small measuring cup combine the cornstarch and water. Pour this into the stew and cook until the broth has slightly thickened, about 5 minutes. Taste and adjust salt and pepper as needed.
Ladle into bowls and serve!
Recipe by Baker by Nature at https://bakerbynature.com/guinness-beef-stew/