Guinness Beef Stew

What would St Patricks Day be without Guinness beer? and better yet what would it be without a warm and hearty stew? Guinness Beer adds a wonderful flavour to a traditional beef stew, its got notes of malty sweetness and hoppy bitterness.

There is something so soothing and comforting about a bowl of stew, it warms the body and fills the belly. Cooked low and slow for almost 4 hours in the oven to let the flavours blend together and the vegetables and meat become tender. While this stew is baking your house will be filled with the most wonderful smells and you can sit and relax while it is cooking. During the last hour of cooking I highly recommend prepping a soda bread to serve with the stew, it is perfect for soaking up any leftover liquid.

Normally I make chicken stew and this was my first time making a beef stew and it is a stew I will make again and again. Some of my favourite things to cook are recipes like this that may take time but are so worth it in the end. The best part is you really only have to actively cook for about 45 minutes, the rest is the ovens job!

Guinness Beef Stew

Ingredients:

- 2 1/2 pounds stew beef

- 1/2 cup all purpose flour

- 1/2 teaspoon black pepper

- 1 1/2 teaspoon salt

- 4 tablespoons olive oil, divided

- 1 medium onion, diced

- 4 celery stocks, diced

- 4 garlic cloves, minced

- 2 1/2 tablespoons brown sugar

- 1 1/4 can Guinness beer

- 3 1/2 cups beef broth

- 1/3 cup tomato paste

- 2 teaspoons ground thyme

- 2 cups red potatoes, diced

- 2 1/2 cups carrots, peeled and diced

- 1 cup peas, thawed from frozen

- 2 tablespoons corn starch mixed with 1/4 cup water - to thicken stew

Instructions:

1. Preheat oven to 300F

2. In a large ziplock bag combine flour, 1/2 teaspoon salt and pepper. Toss stew beef into bag and shake until every piece of beef in covered in flour mixture.

3. In a large dutch oven heat 2 tablespoons of olive oil on medium heat, put half of the beef chunks into the hot oil and sear on both sides, cooking for about 2 minutes each side. Remove and place on a plate, add remaining 2 tablespoons of oil and sear the rest of the beef, removing from pot once done.

4. Add onions, celery, garlic and brown sugar to the pot that the meat was cooked in. Cook on medium heat until the onions are fragrant and translucent, about 4-5 minutes.

5. Add Guinness, beef broth, tomato paste, ground thyme and 1 teaspoon of salt. Cover and place in oven, cook for at least 3 hours, the meat should be fork tender. Skim any fat off the top discard.

6. Add potatoes and carrots, continue to cook in oven for 30 minutes or until carrots and potatoes are fully cooked.

7. Bring pot out of the oven and place on stove at medium heat, stir in thawed peas and then drizzle the corn starch/water mixture over the stew and stir. Simmer for about 5-10 minutes or until stew has thickened.

8. Serve immediately with soda bread or on its own.

A hearty Irish stew for your family to enjoy this St Patricks day... or any other day!

Enjoy!

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