March 15, 2014 – 6:27 pm
Tonight’s dinner was a modification of Brown Eyed Baker’s excellent Guinness beef stew recipe. My version is below. This slow roasted stew made for a great, hearty, one dish meal, worthy of a weekend celebrating Saint Patrick’s Day!
Guinness Beef Stew
Serves 4 generously
1 3-pound boneless beef chuck roast, trimmed and cut into 1½-inch pieces
3 tbsp vegetable oil
1 medium zucchini, finely grated
¼ tsp kosher salt
1 tbsp tomato paste
2 garlic cloves, pressed
¼ cup all-purpose flour
3 cups chicken stock
1 12-ounce bottle Guinness Draught
4 tsp packed light brown sugar
1 tsp dried thyme leaves
1½ pounds red potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
Move an oven rack to the lower-middle position and preheat to 325 degrees F (300 degrees F for a convection oven).
Season the beef with salt and freshly ground pepper and set aside.
Heat the oil in a large Dutch oven over medium-high heat. When it shimmers, add the zucchini and salt, and cook, stirring occasionally, until it is cooked through and starting to brown a bit, 8 to 10 minutes.
Add the tomato paste and garlic, stir well, and cook for 2 minutes. Stir in the flour, making sure to completely incorporate with no dry flour left, and cook for an additional 1 minute.
Whisk in the chicken stock, Guinness, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a boil, then reduce heat to medium low and simmer until the mixture is thickened, about 3 minutes. Stir in the beef and return the stew to a simmer.
Move the pot to the oven and roast, uncovered, for 90 minutes (75 minutes in a convection oven), stirring halfway through cooking.
Add the potatoes and carrots, stirring to combine, and continue roasting until the beef and vegetables are tender, about 1 hour (45 minutes in a convection oven), stirring halfway through the time. Remove the pot from the oven and let the stew rest for 10 minutes before serving.