BEST GUINNESS BEEF STEW

BEST GUINNESS BEEF STEW image

Number Of Ingredients 13

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3.5-4lb chuck eye roast
2 finely chopped onions
3T vegetable oil
1T tomato paste
2 cloves garlic, minced
1/4 all purpose flour
3c low sodium chicken broth
1.25c Guinness, separated
1.5T brown sugar
1t fresh thyme
1lb carrots, cut crosswise into 1-inch pieces (thick ends cut in half lengthwise)
1.5lb peeled yukon gold potatoes, cut into 1-inch pieces
2T fresh parsley, chopped

Steps:

1) Saute onion in oil w/a pinch of salt until deep golden brown (10-13 mins). Meanwhile, cut roast into 1.5inch slices; cut out any large pockets of fat (leave smaller pockets). Then cut slices the long way into 1.5in strips, then into 1.5in cubes. Season cubes w/salt-pepper. 2) Add tomato paste and garlic to pot and stir until fragrant, w/paste starting to brown. Add flour; stirring until golden brown (bottom of pot may appear burnt - don't worry!). Slowly pour in chix broth while whisking to prevent lumps. Add 1/2c Guinness, brown sugar and thyme. Add raw beef to pot. Cook at 325 uncovered for an hour and a half. 3) Take stew out of oven; add carrots and potatoes and stir. Return to oven and cook uncovered for another hour. 4) Add remaining 3/4c Guinness and parsley to stew. Stir gently to combine (to avoid breaking up the meat). Add salt-pepper to taste, and serve.