Guinness Beef Stew

Guinness Beef Stew
Serves: 6-8
  • 2 pound chuck roast, trimmed and cut into small 1 inch bite size pieces
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 Tablespoons unbleached organic flour
  • 2 Tablespoons grape seed oil – divided
  • 1 medium yellow onion, cut into small dice
  • 4 medium carrots, peeled and cut into large dice
  • 4 ribs of celery, cut into 1 inch slices
  • 1 pound Idaho Dutch baby potatoes
  • ¼ cup tomato paste
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon brown sugar
  • 2 garlic cloves
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 – 12 ounce Guinness Beer or 1 ½ cups of red wine
  • 3 cups low sodium chicken broth
  • 4 sprigs of fresh thyme
  • 1 cup frozen organic peas
  1. In a large bowl, combine meat, salt & pepper, and flour- toss to combine.
  2. Heat a large Dutch oven or a heavy bottom soup pot over medium heat; once hot, add in oil. Brown the meat in two batches, each batch should take about 3 minutes. Watch the heat so that the flour doesn’t burn.
  3. Place all the meat back into the pot with the cut vegetables, tomato paste, Dijon brown sugar, and garlic. Stir to combine and cook for 3-4 minutes.
  4. Add in beer, broth, and thyme sprigs. Bring to a boil, cover with a lid, and reduce the heat slightly. Keep the liquid to a low simmer and cook for 25 – 30 minutes. Discard any thyme stems floating at the top.
  5. Just before serving add in frozen peas.
  6. Serve remaining stew warm for dinner.