Guinness Stout Stew

 

2 Pounds of Stew meat (Beef or Lamb)

4 medium Carrots, peeled and chopped

4 Ribs Celery, cleaned, trimmed, and chopped

3 Medium-sized Russett potatoes, peeled and cut into chunks

1 medium onion, peeled and quartered

1 8oz bag frozen mixed vegetables

2 Tablespoons tomato paste

1 1oz bottle Guinness Stout

5 cups beef stock prepared from Better than Bullion/or good homemade stock

5 cloves of garlic, smashed and peeled

2 Bay leaves

A sprig of thyme or a couple of pinches of dried thyme

2 tbsp fat, beef, lard, or oil

For flouring stew meat

1 cup flour

1 teaspoon of salt

1/2 teaspoon black pepper 

a couple of extra taps of pepper for the stew pot

Mix flour salt and pepper and toss the cubed stew meat through the mixture coating heavily. Heat 2 tablespoons of fat in a stew pot (preferably cast iron). Brown beef turning for even browning. Remove beef and toss in garlic, cook for a moment, careful not to burn. Add a little of the leftover flour mixture and brown for a moment. Deglaze the pot with the whole bottle of Guinness Stout, use a whisk to incorporate the flour mixture into the stout. Add prepared beef stock and tomato paste, mix to incorporate, add quartered onion. Return the meat to the pot, bring to a full bubble, cover and turn down to a simmer for 1 hour. Add, carrots, potatoes and celery, bay leaves, and thyme. Cook for 30 minutes, then add thawed mixed veggies. Cover and cook 30 more minutes. Total cook time, 2 hours. 

Best served with hot biscuits or hot crusty french bread and butter. 

Note* I do not add any additional salt to the stew as it is in the flour, the bullion stock and there is a good bit in celery. You may adjust the seasoning as you wish, but I recommend not adding salt till the end. 

Note* The stew may seem overly bitter during the first half of cooking due to the Guinness, however, don't panic. The sweetness from the carrots and tomato paste along with cooking time mellows it and makes it all come together for a very rich and balanced stew gravy. 

Leftover ideas: 

Used the leftover stew as a filling for double crusted pot pie then freeze for an easy homemade convenience meal. 

Serve the stew over hot steamed rice for a changeup.