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Beef and Guiness Stew

Ingredients

  • 2 ½-3 lb. chuck roast or shoulder roast

  • 1 Tbsp olive oil (I use beef tallow)

  • 1 large onion

  • 2 leeks

  • 4 carrots

  • 2 Tbsp butter

  • 10.5 oz. mushrooms

  • 2 heaping Tbsp plain flour

  • 1 pint of Guinness (I use beef broth)

  • 1 cup beef broth

  • 2 Tbsp tomato puree

  • 1 tsp each of salt, pepper, onion powder, garlic powder, thyme

  • 1 Tbsp Worcestershire sauce

  • 2-3 bay leaves

  • Additional water or broth as needed

Preparation

  1. Trim beef of fat and cut into 1-inch pieces. Pat dry with paper towels and lightly season with salt and pepper. Heat tallow in a large Dutch oven over medium high heat and sear cubes on all sides.

     

  2. Prepare vegetables: slice carrots into ½ inch slices, chop leeks, mushrooms, onions. Cook in butter for 2-5 minutes on low heat.


  3. Mix flour in 1 cup beef broth. Return beef to pot with vegetables. Pour flour mixture over beef and vegetables. Add tomato puree and additional beef broth plus 1 Tbsp Worcestershire sauce and other seasonings. Top with bay leaves. Continue cooking on stovetop for 2 hours or until beef is tender. Make sure all is covered by additional water or beef broth. Remove bay leaves and serve over mashed potatoes.

     

  4. Cook your roasts and remove any excess fat before continuing. Let the mixture sit overnight to absorb all the seasonings.

 

Crock pot: Cook on high for 4 hours or low for 8 hours.  

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