Beef and Guinness Stew

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By Executive Chef Jon Emanuel
Serves 8-12

We will make this stew for clients on St. Patrick’s Day. Enjoy!

  • 3 T butter
  • 3 T all-purpose flour
  • 2 T vegetable or peanut oil
  • Salt & pepper to taste
  • 3 lbs diced stew beef
  • 2 C pearl onions (frozen is fine)
  • 1 C carrot, diced
  • 1 C celery, diced
  • 2 garlic cloves, minced
  • 1 small can tomato paste
  • 1 C red wine
  • 1 C Guinness
  • 1 C beef stock
  • 2 large fresh thyme sprigs
  • 1 bay leaf
  • Chopped parsley as garnish

Preheat the oven to 350 degrees.

In a small skillet, heat the butter over medium heat until melted. Whisk in the flour and set the skillet aside. This is your roux for thickening the stew.

Heat a large pot over medium-high heat until hot. Add the oil. Season the beef with salt and pepper. Sear the beef until well browned on all sides. Remove from pot and set aside, leaving some oil in the bottom of the pot.

Get the pan hot again and add the onions, carrot,s and celery. Cook, stirring occasionally, until celery has softened and brown bits from the beef are loosened from the bottom of the pan. Add the garlic and stir until fragrant. Add the tomato paste and stir to combine with the vegetables. Caramelize the tomato paste just a bit. Add the wine and reduce it by about 80%. Add the beef back into the pot (along with any juices that may have accumulated), followed by the Guinness and beef stock. Be sure meat and veggies are just covered by the liquid; if not add a little more Guinness, beef stock, or water. Season with salt and pepper. Bring to a boil, then reduce to a simmer.

Add half of the roux to the simmering pot by whisking it into a particularly liquidy spot, then stirring to incorporate throughout. Allow to simmer for a bit, stirring. The stew will thicken. If it thickens to your liking, don’t add any more roux. If you prefer a thicker stew, add more roux, bit by bit, repeating the brief simmering process, until your preferred thickness is reached. If you like it even thicker, just make a little more roux to add.

Add the thyme and bay leaf, then cover the pot and put in the oven. Cook until beef is tender, anywhere from 1.5-3 hours, depending on the beef. It’s done when it can be easily pierced with a fork.

Sprinkle with parsley and serve over creamy mashed potatoes with boiled cabbage and peas. Happy St. Paddy’s Day! Sláinte!