Beef and Guinness Stew

 

Ingredients:

– 2 pounds beef chuck, cut into chunks

– 4 tablespoons all-purpose flour

– Salt and pepper to taste

– 2 tablespoons olive oil

– 1 large onion, chopped

– 2 cloves garlic, minced

– 4 carrots, peeled and sliced

– 2 stalks celery, sliced

– 1 can (14.9 ounces) Guinness beer

– 2 cups beef broth

– 2 tablespoons tomato paste

– 2 bay leaves

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– 1 teaspoon Worcestershire sauce

– 1 cup frozen peas, thawed

– Chopped fresh parsley for garnish

Directions:

1. In a bowl, toss the beef chunks with flour, salt, and pepper until evenly coated.
2. Heat olive oil in a large pot over medium-high heat. Add the beef in batches and cook until browned on all sides. Remove the beef and set aside.
3. In the same pot, add the chopped onion and garlic. Cook until softened, about 5 minutes.
4. Add the carrots and celery to the pot and cook for another 5 minutes.
5. Return the beef to the pot. Pour in the Guinness beer and beef broth, and stir in the tomato paste, bay leaves, thyme, rosemary, and Worcestershire sauce.
6. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 2 to 2 1/2 hours, or until the beef is tender.
7. Stir in the thawed peas and cook for an additional 5 minutes.
8. Remove the bay leaves. Serve the stew hot, garnished with chopped fresh parsley.

Prep Time: 20 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes

Kcal: 380 kcal | Servings: 6 servings