Rich stew with beef, Guinness beer, potatoes, carrots, and celery. Thick broth with the subtle flavor of the classic Irish dry stout.
Prep Time: 20minutes
Cook Time: 4hours
Total Time: 4hours20minutes
2 1/2poundschuck roast or other beef roast, cut into 1 inch chunks
3carrots, peeled and sliced
3-4mediumpotatoes, peeled and cubed
1 1/2cupsGuinness beer, a 12oz bottle
Preheat oven to 350F.
Whisk together the flour, paprika, garlic powder, black pepper, salt and oregano. Toss chunks of beef in the four and spices until coated. Dust off any excess flour.
Heat oil in a skillet or dutch oven on medium heat. Add beef and brown the meat flipping every minute or two.
If the meat is in a skillet, transfer to a large dutch oven or roasting pot. Add remaining ingredients (except the corn starch). Cover and cook in the oven for 3 hours.
Remove from the oven. Whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.
Pressure Cooker Option Follow the directions above, but in step 4 place all the ingredients (except the corn starch) in a pressure cooker and cook on high pressure for one hour. After the hour, whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.