Guinness Beef Stew

I wanted to make hearty stew this cold fall weekend and decided that some beer would be a great addition.  Guinness is a full flavored beef that is perfect for the task.  I used ingredients from my garden and CSA so the fresh veggies really shine through the rich gravy this recipe creates.  The beef marinade helps to tenderize and flavor the beef.  This recipe takes time to make, but much of it is waiting time not active time...and the wait is worth it.  

Makes 4.5 quarts 

Ingredients:

3 lbs stew meat

2 tsp granulated garlic

2 tsp onion powder

1 tsp kosher salt

1 tsp dried thyme

1/2 tsp fresh cracked black pepper

1/2 tsp dried basil

1/2 tsp ground mustard

1/4 cup Worcestershire sauce

2 14.9 oz. cans Guinness beer

2 TBS olive oil

2 large onions, large dice

16 oz. baby Bella mushrooms, stems removed and cut into quarters

5 cloves garlic, minced

2 TBS tomato paste

2 TBS flour

8 cups beef stock, homemade preferred

2 Bay leaves

5 stems fresh thyme

5 large carrots, cut into 1 inch pieces

1.5 lbs white potatoes, cut into 1 inch pieces

Salt and pepper

Here's how:

In a large bowl, toss meat, garlic powder, onion powder, salt, thyme, pepper, basil and mustard.  

Add the Worcesterhire sauce and beer and cover the bowl.  Place in the fridge and let it marinate overnight, about 8 hours.

Preheat the oven to 350 degrees F.

Remove the meat from the marinade and keep the marinade.  Pat the meat dry with paper towels.

Heat the oil in a large Dutch oven.  Brown the meat in two batches, this will avoid steaming it.  Add more oil if the pan gets dry in between batches.  It should take 10 minutes per batch.  Set the meat aside.

If needed, add more oil and add the onions to the pot, sauté for 7 minutes.  

Add the mushrooms and sauté for 5 minutes.

Add garlic, sauté for 1 minute.

Add the tomato paste, stirring it into the onion mixture, cooking it for 1 minute.

Add the flour, stirring it into the onion mixture, cooking 2 minutes.

Add 4 cups of broth and stir it into the mixture.  Scrape the bottom of the pot to remove all of the brown bits that have accumulated there.  This is where great flavor is.

Add the rest of the beef broth and the reserved Guinness marinade to the pot.

Add the Bay leaf and thyme.  Bring the mixture to a boil.

Remove the pot from the stove and place it in the oven.  Cook for 2 hours.

After 2 hours, add the carrots, potatoes, 1/4 tsp salt and 1/8 tsp pepper to the pot.  Stir to combine and cook 1 hour to an hour and 15 minutes until the veggies are soft.

Remove from the oven, salt and pepper to taste, and remove the bay leaves and thyme stems.  Serve right away.  

Store in the fridge for up to 3 days or freeze up to six months.