Slow Cooked Guinness Stew
It's cold here in Alberta this time of year and after walking our dog (which is a husky whole loves snow) in the cold weather there is no better way to warm up than a hot bowl of slow-cooked stew. All the flavor of the food brought out by the long cooking process makes this by far the best stew you will ever have.
Preheat oven to 300 degrees Fahrenheit
Heat a large dutch oven over med High heat and add 2 tbsp of oil.
Brown the beef in batches. Remove from heat and place aside leaving the rendered fat in the pot.
Chop the carrot, leek, and celery into 2 cm chunks. Add more oil if needed to the pot and add the veggies along with the bay leaf, thyme, rosemary, and clove. cook until soft and sweet about 15 mins.
Add the flour and mix until all the flour absorbs the fat.
Add the Guinness and tomatoes. Mix and don't worry too much about the whole tomatoes they will break down in the cooking process.
Add the stock and bring to a boil. Place in the oven for 6-7 hours stirring every hour or so.
I remove the lid about half way so the stew reduces more as I like a thick stew. but the main goal is cooking it until the meat is tender and the broth is rich. You can add water to your stock if it's too thick for your liking. When done add a some Worcestershire sauce and salt and pepper to taste!
Ingredients
Directions
Preheat oven to 300 degrees Fahrenheit
Heat a large dutch oven over med High heat and add 2 tbsp of oil.
Brown the beef in batches. Remove from heat and place aside leaving the rendered fat in the pot.
Chop the carrot, leek, and celery into 2 cm chunks. Add more oil if needed to the pot and add the veggies along with the bay leaf, thyme, rosemary, and clove. cook until soft and sweet about 15 mins.
Add the flour and mix until all the flour absorbs the fat.
Add the Guinness and tomatoes. Mix and don't worry too much about the whole tomatoes they will break down in the cooking process.
Add the stock and bring to a boil. Place in the oven for 6-7 hours stirring every hour or so.
I remove the lid about half way so the stew reduces more as I like a thick stew. but the main goal is cooking it until the meat is tender and the broth is rich. You can add water to your stock if it's too thick for your liking. When done add a some Worcestershire sauce and salt and pepper to taste!