Guinness Beef Stew

• Meat

  • 4 lb Chuck, boneless Roast

• Produce

  • 2 Bay leaves
  • 1 lb Carrots, large
  • 3 Garlic cloves
  • 2 tbsp Parsley
  • 1 1/2 lbs Potatoes
  • 1 tbsp Thyme, fresh leaves
  • 2 White onions

• Canned Goods

  • 3 cups Chicken broth, low-sodium
  • 1 1/2 tbsp Tomato paste

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 1/2 tbsp Brown sugar, dark
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 1 cup Guinness draught

Found on savingdessert.com

Description

Directions

• Place the oven rack to lower-middle position and preheat oven to 325 degrees.
• Sprinkle the beef pieces with salt and pepper and set aside.
• Heat the vegetable oil on medium until shimmering. Add the onion and a little salt. Stirring occasionally, cook the onion until well browned and caramelized, about 10 minutes.
• Add the tomato paste and garlic and stir until fragrant. Stir in the flour and cook for 1 minute. Stir in the chicken broth, 3/4 cup of Guinness, the brown sugar and thyme leaves. Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
• Add the beef and bay leaves and stir to combine. Bring the mixture to a simmer, then transfer to the oven and cook, uncovered for 90 minutes, stirring halfway through.
• Add the potatoes and carrots and cook until the vegetables are tender, about 75-90 minutes, stirring halfway through cooking.
• Remove from the oven and add the remaining 1/4 cup of Guinness. Serve in bowls garnished with parsley. Season with salt and pepper to taste.