- Prep time
- 20 minutes
- Cook time
- 2½ hours
- 4-6 servings
In this classic preparation of beef stew, the Guinness adds layers of nutty and caramel flavors.
- ¼ cup flour
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 pounds beef chuck, 2-inch cubes
- 1 tablespoon olive oil
- 1 leek, chopped
- 2 tomatoes, chopped
- 3 cups Guinness beer
- 2 carrots, coarsely chopped
- 12 Yukon gold jewel potatoes
Season beef with salt and pepper.
In a Dutch oven, heat olive oil over high heat until it ripples, then add seasoned beef and sear on medium heat until all sides are browned. Remove meat from the pan leaving all oil in the pan and reserve.
Add leeks and saute for 1-2 minutes until wilted. Add the tomatoes. Stir in the flour until it is evenly coating the vegetables.
Slowly pour in the beer, be sure to scrape any bits off the bottom of the pan. Add the browned beef along with any juices that may have collected while it was resting. Bring to a boil, cover and reduce to a gentle simmer for 1½ hours.
Add carrots and potatoes and continue to simmer for an additional hour, or until the potatoes are tender.