Guinness Beef Stew
Author: Chef Louise Mellor
- 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
- In a large bowl, combine meat, salt & pepper, and flour- toss to combine.
- 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.
- 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.
- 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.
- Just before serving add in frozen peas.
- Serve remaining stew warm for dinner.