Guinness Beef Stew

Hearty, flavourful comfort food for any time of year.

Prep Time 20

Cook Time 1 30

Servings 4

2 tbsp canola oil
1.5 lbs stewing beef
1 cup flour seasoned with 2 tsp salt and 1 tbsp pepper
1 large onion (yellow or white), peeled and chopped
4 cloves peeled garlic, minced
12 ounces Guinness beer (500 ml can)
3.5 cups beef stock
2 celery sticks, chopped
4 carrots, (peeled if needed) and chopped into bite-size pieces
2 parsnips, peeled and chopped
6 small waxy potatoes, chopped into bite-size pieces (fingerling potatoes are perfect)
3 tbsp tomato paste
1 bay leaf
1 tsp dried thyme

In a large bowl, add the 1 cup of flour and mix with salt and pepper to season. Add meat and toss to coat.
Heat oil in a large Dutch oven on medium heat. Add beef and brown on all sides - about 40 seconds per side. Set aside in a deep dish to catch the juices. Do NOT throw out the seasoned flour, you'll need it in a few more steps.
Add onions to the pot. You might have to add a bit more oil if it's gone too dry. Saute for 3 to 5 minutes, add garlic, sweat for a few minutes.
Add the leftover seasoned flour and stir to coat the onions.
Gradually add the Guinness while stirring and scraping the beautiful browned bits with a wooden spoon. Save about 1/2 cup of beer for yourself. The whole can will be too much for the recipe.
Add the browned beef with its juices, the stock, vegetables and herbs. Cook covered on a low simmer for 90 minutes. Garnish with parsley.
Open another beer and dig in.