America’s Test Kitchen – Serves 8

It was love at first bite when Lorelei, my sister, made this recipe of Guinness Irish Beef Stew. She uses Guinness beer to deliver complex flavors in this rich bowl of comfort. The combination of beef, potatoes, and vegetables in a silky sauce makes me want a second helping, even after the very first bite. 

For years, there were rumors that during the Irish Potato Famine, Irish mothers fed their babies Guinness beer because they didn’t have milk. While this is not historically accurate, the beer is really nutritious, has a rich, creamy texture, and is the magic ingredient for this dish. Also very popular with Annie and her college roommate Ingrid.

Like all her dishes, Lorelei makes little changes that are all the difference in the world. In this case, there is some corn starch that was an adaptation. I suspect there may also be some coffee or chocolate that is also part of the recipe. It is all part of her magic. All I can say is: Drop her a line and ask what her secret is to this delicious Guinness Irish Beef Stew.

Ingredients

• 4 lb Boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch pieces
• Salt and pepper
• 2 T Vegetable oil
• 2 Onions, minced 
• 4 C Chicken broth
• 1 ½ C Guinness Draught (In a glass bottle.)
• 1 t Coco powder
• 1 T Packed dark brown sugar
• 1 t Minced thyme
• 2 Bay leaves
• 1 T Tomato paste
• 2 Garlic cloves, minced
• ¼ C All-purpose flour
• 1 ½ lbs. Small red potatoes, unpeeled, cut into 1-inch pieces (about 9)
• 1 lb. Carrots, peeled and cut into 1-inch pieces
• 2 T Minced fresh parsley

Directions

• Adjust oven rack to lower-middle position and heat oven to 325 degrees. 
• Season the beef with salt and pepper. 
• Heat oil in a Dutch oven over medium-high heat until it shimmers. 
• Add onions and 1/4 teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.
• Add tomato paste and garlic and cook until rust-colored and fragrant, about two minutes. 
• Stir in flour and cook for 1 minute. 
• Slowly whisk in broth, 3/4 cup Guinness, sugar, and thyme, scraping up any browned bits. 
• Bring to a simmer and cook until slightly thickened, about three minutes. 
• Stir in beef and return to a simmer. Transfer to the oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
• Stir in the remaining 1/2 cup of Guinness and parsley and cook for 45 minutes. 
• Add corn starch slurry – What? There is no cornstarch in the ingredients. I told you about her secrets. Lucky for you. I held a knife to her throat and got her to confess that the slurry is about 1 T of cornstarch and 2 T of water). 
• In the meantime parboil potatoes and carrots and add them to the silky meat and gravy pot. Cook for the remaining 45 minutes. 
• Season with salt and pepper to taste and serve.