Guinness Beef Stew With Honey Bun
- Total Time: 3 Hours
- Servings: 8
3 lb. beef chuck, well trimmed and cut into 2-inch pieces
Kosher salt and pepper
2 medium onions, cut into 1-inch-thick wedges
4 cloves garlic, chopped
1 lb. medium carrots, cut into 1-inch pieces
12 oz. medium parsnips, cut into 1-inch pieces
3 tbsp. all-purpose flour
1 14.9-ounce can extra-stout beer (we used Guinness Extra Stout;
about 2 cups)
3 c. low-sodium chicken broth
1 6-ounce can tomato paste
1 lb. yellow potatoes, cut into 1-inch pieces
8 sprigs fresh thyme, tied together
2 bay leaves
1/2 c. flat-leaf parsley, roughly chopped
Heat 2 tablespoons oil in Dutch oven on medium-high. Season beef with 1/2 tsp each salt and
pepper. Working in batches, cook beef, turning occasionally, un�l browned, 4 to 5 minutes,
adding more oil as necessary; transfer to bowl.
Reduce heat to medium, add remaining tablespoon oil, then onions and cook, covered, s�rring
occasionally, 5 minutes. S�r in garlic, carrots, and parsnips and cook, s�rring occasionally, 3
Sprinkle with flour and cook, s�rring, 2 minutes. Add stout and cook, scraping up any browned
bits, 1 minute, then s�r in broth and tomato paste.
Return beef and any juices to pot along with potatoes, thyme, and bay leaves and simmer,
covered, 11/2 hours. (Alterna�vely, transfer to 325°F oven and bake, covered, 2 hours.)
Remove lid and cook, uncovered, un�l beef is very tender, 45 to 60 minutes. (If baking, uncover
and bake 45 minutes.) Discard thyme and bay leaves. Season with salt and pepper if desired.
Serve sprinkled with parsley & a warm bun & honey.