Guinness beef stew
- 4 Servings
- 15mPrep Time
- 10mCook Time
- 25mReady In
After shamrocks and leprechauns, the most distinctive icon of Ireland in the world may be a glass of Guinness stout, a rich, dark beer made with roasted, malted barley and hops, topped with a creamy white head.
Ingredients
- 1/4 cup all-purpose flour
- Salt and pepper taste
- 1/2 teaspoon ground red pepper
- 2 pounds beef stew meat
- 3 tablespoons olive oil
- 2 large onions, diced
- 1 garlic clove, minced
- 1/4 cup diced tomato
- 1/4 cup water
- 1-1/4 cups Guinness stout
- 2 cups large-diced carrots
- 1-3/4 cups large-diced russet potatoes
- 1-1/4 cups frozen green peas, thawed
- 1 sprig fresh thyme
Directions
Season the flour with salt, pepper and red pepper. Toss the meat in 1 tablespoon oil to coat, and then toss in the seasoned flour.
Heat the remaining 2 tablespoons oil in a large dutch oven over medium-high heat and brown the meat on all sides. Reduce the heat and add the onion, garlic, tomatoes and water. Cover and simmer for 5 minutes.
Stir in the Guinness, scraping all the browned bits from the bottom of the pan. Add the carrots, potatoes and thyme. Simmer covered for 2 to 3 hours, until meat is tender.
Stir in the peas until heated through.
