Name: Guinness Beef Stew
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 4 portions
Ingredients: 800 g beef; 500 ml dark beer; 500 ml beef broth; 2 pcs onion; 3 pcs carrot; 4 cloves garlic; 2 tablespoons tomato paste; 30 g plain flour; 2 tablespoons rapeseed oil; 30 g butter; 2 tablespoons worcestershire sauce; 2 teaspoons brown sugar; 2 pcs bay leaves; 1 teaspoon thyme; 1 teaspoon salt; 1 teaspoon ground pepper

Ingredients

4portions

Main ingredients

800 gbeef

500 mldark beer

500 mlbeef broth

2 pcsonion

3 pcscarrot

4 clovesgarlic

2 tablespoonstomato paste

30 gplain flour

2 tablespoonsrapeseed oil

30 gbutter

2 tablespoonsworcestershire sauce

2 teaspoonsbrown sugar

2 pcsbay leaves

1 teaspoonthyme

1 teaspoonsalt

1 teaspoonground pepper

Step by step process

Prep and searing the meat

1
For the Guinness beef stew, cut the beef into cubes about 4 cm across, pat them dry and season with salt. Heat the rapeseed oil in a pot and sear the meat in batches over high heat until browned on all sides. Do not crowd the pot, or the meat will start to steam instead of sear.
2
Transfer the browned cubes to a plate. Add the butter to the drippings along with the chopped onion and carrot, and let them soften over medium heat for about 8 minutes. Add the pressed garlic and tomato paste and saute briefly so the paste loses its raw taste.

Braising in beer

3
Dust the vegetables with the flour, stir and saute for a minute. Return the meat to the pot, pour in the dark stout and stock, and stir well so the flour blends into the liquid. Stir in the Worcestershire sauce, brown sugar, bay leaf and thyme.
4
Bring to a gentle simmer, then lower the heat to minimum and cover the pot. Braise for 2.5 hours, stirring occasionally. The meat should be so tender it falls apart. Finally, season the sauce with salt and pepper and remove the bay leaf before serving.