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
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.
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Prepare vegetables: slice carrots into ½ inch slices, chop leeks, mushrooms, onions. Cook in butter for 2-5 minutes on low heat.
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.
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Cook your roasts and remove any excess fat before continuing. Let the mixture sit overnight to absorb all the seasonings.
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Crock pot: Cook on high for 4 hours or low for 8 hours. Â