Easy Guinness Beef Stew
1 lb boneless ribeye or New York steak, cut into 1 inch cubes
1 tablespoon flour
2 tablespoons vegetable oil
2 tablespoons tomato paste
1 bay leaf
1 3-4 inch sprig rosemary, minced
4-5 cloves garlic, minced
2 tablespoons red wine vinegar
6 oz Guinness stout
1 1/2 tablespoons Worcestershire sauce
3 cups beef stock (we like Kitchen Basics brand)
1 medium-large Peri & Sons yellow or white onion, diced
2 medium carrots, peeled and cut into 1/4 inch rounds
2 ribs celery, sliced into 1/2 inch pieces
10-15 fingerling potatoes, quartered lengthwise1
cup frozen peas
salt and pepper, to taste
Preheat a large cast-iron skillet or dutch oven to medium high. Add vegetable oil.
Toss steak cubes in flour and sear in oil until the outsides are slightly browned, but steak is not cooked through. Remove from pan and set aside, leaving remaining oil and drippings from the meat in the pan.
Turn the heat down to medium and add onions to the pan. Sauté for about 15 minutes until the onions are just starting to brown around the edges. Add tomato paste, rosemary and garlic and sauté for one more minute.
Deglaze the pan with red wine vinegar and the Guinness, scraping the bottom of the pan to loosen up the brown bits. Cook for a minute or two.
Add the stock, bay leaf, Worcestershire, carrots, celery and potatoes. Simmer for about 20 minutes until the potatoes are cooked through. Add the steak pieces back in and simmer for another 5 minutes.
Turn off the heat, discard the bay leaf and add the peas. They will heat through in a matter of seconds with the residual heat from the stew. Season the stew with salt and pepper to taste. Serve and enjoy!
*Note: if you want to make this recipe in less time, cut the carrots and potatoes into smaller pieces than indicated so they cook faster.
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