Maybe it’s a bit early to be making stew, but I’m overly excited about Fall on its way. Ohio has been hot and humid all summer and I’m cherishing the three days of perfect weather we’ll get between seasons, ha!
Regardless, I’m having a hard time getting used to the chilly evenings. A good hearty stew has been in the back of my mind for a few days so I decided to put this one together. Instead of the typical red wine I put in beef stews, I decided to try adding some Guinness. Although it sounds a little funky, you won’t taste the notorious burnt coffee flavor that Guinness has! The result is a super flavorful broth and extra tender and moist meat.
-2-3 Tablespoons Vegetable Oil
-1/4 Cup All-Purpose Flour
-2 Pounds Boneless Chuck Roast, trimmed and cut into 1-inch cubes
-Pepper, to taste
-2 Cups Pearl Onions
-2 Cloves Garlic, minced
-4 Cups Beef Stock
-1/2 Cup Red Wine
-2 Tablespoons A1 Steak Sauce
-1 (11.2-ounce) Bottle Guinness Stout
-4-5 Carrots, peeled and coarsely chopped
-1 Package (1 lb) Noodles, any style
Heat oil in a dutch oven or large pot on medium-high heat. Mix flour and pepper (if desired) in a small bowl. Dip pieces of beef into the flour and coat evenly. Place the beef in the hot oil and allow to cook on each side until browned (1-2 minutes.) Do not crowd beef in the pot, so do this in smaller batches if necessary.
Remove beef from dutch oven and set aside. Add pearl onions to the dutch oven and cook until tender, about 3 minutes. Add garlic and stir for another minute. Stir in beef stock, wine, A1 sauce and Guinness. Gently scrape up the brown bits from the bottom. (That’s where the flavors at!)
Return meat to the dutch oven and allow to boil. Reduce heat, cover, and simmer for 45-60 minutes. Add carrots and simmer for another 30 minutes until they can be pierced easily with a fork.
Serve warm with bread- I made a baguette. Delicious!