Guinness Stew

Prep Time: 15 minutes
Cook Time: 2 hours
Serves: 6-8
2 pounds boneless beef chuck, cut into 2 inch chunks
3 tablespoons butter
1 onion, diced
3 cloves garlic, minced
6 ounces tomato paste
2 cups beef stock/broth
Couple tablespoons chicken broth
1 can Guinness beer
4 dashes Worcestershire
3 tablespoons brown sugar
1 teaspoon beef seasoning
1/4 teaspoon smoked paprika
1 bay leaf
Salt/Pepper to taste
1 turnip, peeled and diced into small chunks
3 carrots, peeled and diced into small chunks
2 tablespoons fresh parsley, minced, plus a little more for sprinkling
2 tablespoons cornstarch
Additional 2 tablespoons beef stock/broth
Warmed Bread, for serving
Mashed 'Taters recipe, for serving
Lightly salt & pepper beef chunks, lightly tossing with your fingers. In a large dutch oven, heat butter over medium-high heat, then add beef, browning on all sides. (I toss every minute w/ a wooden spoon until all sides are lightly browned). Remove beef from pot with a slotted spoon and put on a plate. Set aside.
Throw onions and garlic into pot and stir to brown with all the butter and meat juices on bottom of pot, 3-4 minutes. Add tomato paste and stir until well combined.
Turn heat up to high and add beef broth, a couple tablespoons of chicken broth, and Guinness, stirring constantly until tomato paste is smooth and well combined. Add beef and all juices from plate into pot. Add Worcestershire sauce. Add brown sugar, beef seasoning, smoked paprika, bay leaf, and a good dash of salt and pepper. Stir.
Reduce heat to low.
Put lid on pot and let it simmer on low heat for 1 1/2 hours, stirring every once in a while.
After it has simmered for 1 1/2 hours, add turnips and carrots. Taste test and see if it needs another dash of salt & pepper. Put lid back on and simmer another 30 minutes.
Add fresh parsley and stir. In a small bowl combine cornstarch and 2 tablespoons beef stock/broth until smooth. Add to pot and stir well. Let simmer a few minutes until it starts to thicken.
Serve over warmed mashed potatoes with crusty bread on the side. Enjoy!!
*I made my mashed potatoes a few days before, then just warmed them up with a little milk to make them soft. I like spooning my mashed potatoes on one side of the bowl, then putting the stew on the other, allowing it to slowly blend with the potatoes. HEAVEN!
Cook Time: 2 hours
Serves: 6-8
2 pounds boneless beef chuck, cut into 2 inch chunks
3 tablespoons butter
1 onion, diced
3 cloves garlic, minced
6 ounces tomato paste
2 cups beef stock/broth
Couple tablespoons chicken broth
1 can Guinness beer
4 dashes Worcestershire
3 tablespoons brown sugar
1 teaspoon beef seasoning
1/4 teaspoon smoked paprika
1 bay leaf
Salt/Pepper to taste
1 turnip, peeled and diced into small chunks
3 carrots, peeled and diced into small chunks
2 tablespoons fresh parsley, minced, plus a little more for sprinkling
2 tablespoons cornstarch
Additional 2 tablespoons beef stock/broth
Warmed Bread, for serving
Mashed 'Taters recipe, for serving
Lightly salt & pepper beef chunks, lightly tossing with your fingers. In a large dutch oven, heat butter over medium-high heat, then add beef, browning on all sides. (I toss every minute w/ a wooden spoon until all sides are lightly browned). Remove beef from pot with a slotted spoon and put on a plate. Set aside.
Throw onions and garlic into pot and stir to brown with all the butter and meat juices on bottom of pot, 3-4 minutes. Add tomato paste and stir until well combined.
Turn heat up to high and add beef broth, a couple tablespoons of chicken broth, and Guinness, stirring constantly until tomato paste is smooth and well combined. Add beef and all juices from plate into pot. Add Worcestershire sauce. Add brown sugar, beef seasoning, smoked paprika, bay leaf, and a good dash of salt and pepper. Stir.
Reduce heat to low.
Put lid on pot and let it simmer on low heat for 1 1/2 hours, stirring every once in a while.
After it has simmered for 1 1/2 hours, add turnips and carrots. Taste test and see if it needs another dash of salt & pepper. Put lid back on and simmer another 30 minutes.
Add fresh parsley and stir. In a small bowl combine cornstarch and 2 tablespoons beef stock/broth until smooth. Add to pot and stir well. Let simmer a few minutes until it starts to thicken.
Serve over warmed mashed potatoes with crusty bread on the side. Enjoy!!
*I made my mashed potatoes a few days before, then just warmed them up with a little milk to make them soft. I like spooning my mashed potatoes on one side of the bowl, then putting the stew on the other, allowing it to slowly blend with the potatoes. HEAVEN!