Dutch Oven Guinness Beef Stew
- 3.5 lbs stew meat Boneless chuck roast
- 1.5 tbsp salt
- 0.5 tsp black pepper
- 1 chopped onion
- 4 cloves garlic, minced
- 2 qcups carrots, chopped
- 2 Tbsp tomato paste
- 12 oz Guinness Extra Stout
- 4 cups beef stock
- 3 tsp salt
- 1/2 tsp pepper
- 2 whole bay leaves
- 1 tsp thyme
- 1 Tbsp Worcestershire Sauce Lea & Perrins
- 1 cube beef boullion
And don't forget
- 4 cups potatoes, cubed
- 2 cups frozen peas
Season beef with 1.5 Tbsp salt & 1 tsp black pepper
Sear beef over medium-high heat with canola oil in a Dutch Oven. Cook in multiple batches if necessary. Set aside beef.
Add 1 Tbsp canola oil and adds onions, garlic, and carrots and saute before onions are soft.
Add 2 Tbsp tomato paste and cook until tomato paste is brown and onions are soft.
Deglaze pan with 12 oz of Guinness (before the garlic burns), scrape bottom, re-add beef, and bring to a boil.
Add 4 cups of beef stock, Worcestershire Sauce to Dutch Oven.
Add 2 bay leaves, thyme, beef boullion, salt, and pepper, to Dutch Oven, bring back to a boil.
Add potatoes to Dutch Oven and bring back to a boil. Make sure potatoes are submerged in liquid.
Put Dutch oven in 325F oven, covered, for 1.5 hours.
Add peas to Dutch Oven in the last half hour of cooking.