Ingredients
- 3 lbs (1.5 kg) of stewing beef or other tough cut of beef that r
- 1 tbsp of olive oil
- 3 medium yellow onions, chopped into stew-sized pieces
- 3 cloves of garlic, minced
- 2 tbsp of flour
- 3 sprigs of rosemary, stem removed and finely chopped
- 5 sprigs of thyme, stem removed and finely chopped
- 1/2 tsp of cayenne pepper or chili pepper
- 2 large yellow potatoes
- 3 celery stalks, chopped into 1/2″ slices
- 3 carrots, pealed and chopped in 1/2″ cubes
- 2 cups of green peas
- 2 bay leaves
- 1 pint / 2 cups (500 ml) of Guinness stout, or Guinness draught
- 2 cup ml of beef stock
- 1 tbsp of brown sugar
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
- Old cheddar cheese like Guinness Cheddar or Applewood smoked che
Instructions
Step 1
Preheat a small splash of oil in a deep stewing pot. Once the oil is hot and working in small batches, sear (brown) the outside of the beef in the stewing pot. Remove all the beef from the pot and set it aside for reintroduction to the stewing pot later
Step 2
In the same pot, add the onions and saute until soft for 5-7 minutes
Step 3
Add garlic to the onions and saute for another 1-2 minutes. Be careful -- garlic burns quickly so if it starts to burn on you, just add a splash of beef stock
Step 4
Add the flour, cayenne pepper, rosemary, and thyme to the pot and mix well. You should have a bit of a ‘paste’ at this point. Make sure the flour is well mixed into the onions
Step 5
Add the beef (from step 1) back into the pot and mix everything together well
Step 6
Add the celery, carrots, potatoes, and green peas to the pot. Add the bay leaves
Step 7
Pour the Guinness stout or draught into the pot. Top off with the beef stock until the liquid level is almost to the top of the vegetables
Step 8
Mix well and bring everything to a boil. As soon as it boils, reduce heat to a low simmer, and place a lid on the pot and let simmer for 45 minutes to an hour, mixing periodically
Step 9
After 45 minutes to one hour, remove lid and taste. Add salt and pepper as desired, and add brown sugar to balance the bitterness of the Guinness
Step 10
Simmer for another 30 -- 45 minutes, or until the beef is soft and tender
Step 11
If the stew is not thick enough, you can dissolve another tablespoon of flour in 1/2 cup of cold water, and add it to the stew during simmering to thicken the stewing liquid. Serve by garnishing with a few sprigs of thyme, a thin sliver of cheddar cheese, and sour dough bread on the side. Wash it down with a pint of Guinness Draught, of course!
