A classic and simple beef stew simmered in Stout beer.
When I think of comfort food at its best, I think of a good beef stew. A good stew will take humble ingredients and make them better than their parts. The steps are easy, but it does need to simmer for a while to make the beef nice and tender. It’s not a recipe to rush!
Simmering the ingredients in Guinness™ adds a real complexity to the finished stew. It’ll have flavors of coffee and chocolate, but not in an overpowering way. It’s a guaranteed dinnertime winner, especially in colder months.
To start this stew, cube about two pounds of beef chuck roast and try to remove any large pieces of fat from the beef. Then toss the cubes in a little flour and season them with salt and pepper.
Heat olive oil in a large pot over medium heat, and add the beef so it can brown.
Once the beef has browned on all sides, add in the carrots, parsnips, onions, and garlic. I call it my root veggie mix! It’s always good in a stew like this.
Finally, add the potatoes (halved), tomatoes, chili powder, brown sugar and all that beer!
Ideally the liquid in the stew should just barely cover all the ingredients. You’ll probably need to add a cup or two of beef stock to really cover everything. You could also use water—there are plenty of other flavors going on in this stew.
Add a few sprigs of fresh thyme and bring this whole masterpiece to a simmer.
Simmer the stew for at least an hour, but up to two hours, until the beef is really tender. Be sure to season the stew with plenty of salt and pepper.
When you’re ready to serve, top with sour cream and chopped fresh scallions.