Salutations! It’s another chilly day here at Cottage Fix, and I’m craving a hearty warm supper. It always makes me feel all cozy to have a pot simmering on the stove top. I just can’t seem get in the mood for salad when there’s snow out there, it doesn’t seem right. This is one of my favorite kind of recipes, an easy one-pot beauty layered with the flavors of herbs, root vegetables, and beer – Guinness beer that is. It does seem to make a difference what kind of beer is used. Served with warm cornbread, it makes the perfect dish for a Sunday supper.
Guinness beef stew
- 1 1/2 – 2 pounds stew beef such as chuck cut into 2 inch cubes
- 1 tablespoons olive oil
- 1 tablespoons butter
- 1 Guinness drought beer
- 1 tablespoon minced garlic ( I use the squeezy tube kind)
- 1 tablespoon Worcestershire sauce
- 1/3 cup flour
- 2 cups beef stock
- 3 carrots chopped
- 3 new potatoes chopped
- 5 sprigs thyme
- 1 can fire roasted tomatoes
- salt and pepper to taste
In a large stock pot, heat butter and olive oil over medium-high heat. Now season the meat with salt and pepper and get it nice and brown on all sides, you may need to do this in batches if your pot’s not big enough. When your meat is almost done add the onions and cook a couple of minutes until soft. Add in the garlic and Worcestershire sauce and cook one minute more. Deglaze the pan with beer and bring the mixture to a boil. Then reduce the heat to low and cook covered for one hour.
After the meat has been cooking for about an hour, stir in the flour. Add in the beef stock, tomatoes, potatoes, carrots, and thyme. Bring to a boil and then reduce heat to medium-low and simmer covered for an hour stirring occasionally until vegetables are tender. Season with salt and pepper to taste.