brooklyngirl
Yankee gone south
I made this last week when we had some friends over, and it was awesome. Hubby ate it for lunch AND dinner for the next 2 days as well 
I don't remember if it's from America's Test Kitchen or Cook's Country, but they're basically the same...
** I subbed coconut flour for the regular flour and stevia blend for the brown sugar and no one noticed. I also didn't eat any of the potatoes. The recipe didn't say to, but I poured the sauce into a fat separator since there was a good amount floating on top and I felt it needed it.
Guinness Beef Stew
{Note: the recipe suggested avoiding Guinness Extra Stout – it’ll make the stew bitter.}
3 tablespoons vegetable oil
2 onions, finely chopped
1 tablespoon tomato paste
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1 1/4 cups Guinness Draught, divided
1 1/2 tablespoons packed dark brown sugar
1 teaspoon minced fresh thyme
1 (3 1/2 to 4 lb) boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
1 1/2 lb Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 lb carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley
Preheat oven to 325 F, with a rack in the lower third of the oven.
Set a large Dutch oven over medium-high heat and add the oil. Once it starts shimmering, add the onions and 1/4 teaspoon salt. Cook for 8-10 minutes, stirring occasionally, until the onions have browned. Stir in the tomato paste and garlic and cook for about 2 minutes, or until fragrant and rust-colored. Add the flour and cook, stirring constantly, for 1 minute (just to get rid of the raw taste). Mix in the chicken broth, 3/4 cup of the Guinness, the brown sugar, and the thyme leaves. Scrape the bottom of the pot to pick up any browned bits.
Bring the mixture to a simmer and cook for a few minutes until it has thickened slightly. Season the beef generously with salt and pepper, and add to the pot. Return the mixture to a simmer, then transfer the pot to the oven (uncovered).
Cook for 90 minutes, stirring once halfway through the cooking time. Remove the pot from the oven and add the potatoes and carrots, stirring to distribute. Return the pot to the oven and cook for another 60-90 minutes, stirring at 30-minute intervals. The stew is ready when the veggies and beef are fork tender. Remove the pot from the oven and stir in the remaining 1/2 cup of Guinness and the parsley. Season to taste with salt and pepper and serve.
I don't remember if it's from America's Test Kitchen or Cook's Country, but they're basically the same...
** I subbed coconut flour for the regular flour and stevia blend for the brown sugar and no one noticed. I also didn't eat any of the potatoes. The recipe didn't say to, but I poured the sauce into a fat separator since there was a good amount floating on top and I felt it needed it.
Guinness Beef Stew
{Note: the recipe suggested avoiding Guinness Extra Stout – it’ll make the stew bitter.}
3 tablespoons vegetable oil
2 onions, finely chopped
1 tablespoon tomato paste
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1 1/4 cups Guinness Draught, divided
1 1/2 tablespoons packed dark brown sugar
1 teaspoon minced fresh thyme
1 (3 1/2 to 4 lb) boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
1 1/2 lb Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 lb carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley
Preheat oven to 325 F, with a rack in the lower third of the oven.
Set a large Dutch oven over medium-high heat and add the oil. Once it starts shimmering, add the onions and 1/4 teaspoon salt. Cook for 8-10 minutes, stirring occasionally, until the onions have browned. Stir in the tomato paste and garlic and cook for about 2 minutes, or until fragrant and rust-colored. Add the flour and cook, stirring constantly, for 1 minute (just to get rid of the raw taste). Mix in the chicken broth, 3/4 cup of the Guinness, the brown sugar, and the thyme leaves. Scrape the bottom of the pot to pick up any browned bits.
Bring the mixture to a simmer and cook for a few minutes until it has thickened slightly. Season the beef generously with salt and pepper, and add to the pot. Return the mixture to a simmer, then transfer the pot to the oven (uncovered).
Cook for 90 minutes, stirring once halfway through the cooking time. Remove the pot from the oven and add the potatoes and carrots, stirring to distribute. Return the pot to the oven and cook for another 60-90 minutes, stirring at 30-minute intervals. The stew is ready when the veggies and beef are fork tender. Remove the pot from the oven and stir in the remaining 1/2 cup of Guinness and the parsley. Season to taste with salt and pepper and serve.
