Guinness Beef Stew

Ingredients:

• 2 Tbs Olive Oil
• 2.5 – 3 lbs beef chuck, cut into 1-2″ pieces
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 3 cloves of garlic, minced
• 2 yellow onions, chopped
• 4 slices of bacon, chopped
• 3 Tbs flour, I use Gluten Free
• 14.9 oz can of Guinness Beer (I used 1 1/2 smaller bottles of beer)
• 4 Tbs tomato paste
• 3-5 cups beef broth or beef bone broth
• 3 carrots, peeled and diced
• 2 large celery stalks, diced
• 2 bay leaves
• 3 Fresh Thyme sprigs
• chopped parsley (optional for the end)

Mashed Potatoes

• 5-6 Russet potatoes, peeled
• 1 cup heavy cream
• 1 stick of unsalted butter
• 1 8 oz block of cream cheese
• 2-3 Tsp of Seasoning Salt
• 2 Tsp of Pepper

Instructions:

Cut the beef into bite sized pieces. Pat dry and then sprinkle with salt and pepper. Heat the oil in the dutch oven and cook in batches, browning all sides. Put browned meat into a bowl or rimmed plate to collect the juices. Repeat until all beef is browned. Keep on the plate while you cook the veggies.

Add the onion and cook until translucent. Add garlic and stir while cooking until it is fragrant. Add the diced bacon in and cook until the bacon is browned. Add the flour. Stir the flour until well blended and cook the flour taste out about 1-2 minutes.

Add the Guinness Beer and stir while pouring it in. You want all of the flour to be dissolved into the beer.

Add the tomato paste, 3 cups of beef broth, diced carrots, diced celery, bay leaves and Thyme sprigs. Stir and then add the beef back into the pot with the collected juices. Stir. Add water or more beef broth until all of the ingredients are fully covered.

Cover the pot with a lid and simmer on low so that it is bubbling gently. I have trouble with the meat sticking to the bottom. I think it’s because I am cooking it on the biggest and most powerful burner. Stir often and keep covered. Cook for 2 hours then remove the lid and cook an additional 45-60 minutes, or until the beef is super tender and the sauce has had a chance to thicken. Put the lid back on and turn off the heat, making sure it doesn’t burn on the bottom.

Preheat the oven to 350f.

Meanwhile prepare your mashed potatoes. Boil 5-6 peeled, cut Russet potatoes. Cut into equally sized pieces and boil them until tender in the center of each, about 20-30 minutes. Drain the potatoes into a colander. Using a potato ricer, scoop each potato into the ricer and process it back into the pan. This makes sure there are no lumps and makes super silky potatoes. Add the butter, cream, cream cheese, seasoning salt and pepper and stir until the butter melts, and the cream cheese is incorporated into the potatoes. Put pats of butter on top of the potatoes and pop them into the oven as the stew finished cooking. Cook unto heated through again for about 15-20 minutes.

To serve, put the desired amount of mashed potatoes into a bowl and ladle on the desired amount of stew onto the potatoes. Garnish with chopped parsley.

I got this recipe from www.recipetineats.com. She has several other delicious recipes that I’m eager to try. Give her site a look!