For a non-alcoholic version of this hearty stew, substitute beef broth for the stout.
Servings5servings
Prep Time
Ingredients
1boneless beef chuck roastcut into 1-inch pieces, about 2 pound
2tablespoonsFlour
1 1/2teaspoonsKosher Saltdivided
3/4teaspoonBlack Pepperdivided
3tablespoonsVegetable Oil
3cupschopped onions
2teaspoonsMinced Garlic
1teaspoondried thyme
1teaspoondried rosemary
1bay leaf
1bottle Guinness Extra Stout12 ounce
1/3cuptomato puree
1 1/2cupsbaby-cut carrots
1cupfrozen pearl onionsthawed
cooked egg noodles
chopped fresh parsley
Instructions
Preheat oven to 325 F.
Toss beef with flour, ½ teaspoon salt and ¼ teaspoon pepper. In Dutch oven, heat oil over medium-high heat. Brown meat on all sides; remove. Add chopped onion to Dutch oven; cook until translucent (about 3 minutes). Return browned meat to pan. Stir in garlic, thyme, rosemary and bay leaf; cook for 30 seconds. Stir in Guinness, tomato puree and remaining salt and pepper. Bring to a boil.
Bake, covered, 2 hours. Remove cover; stir in carrots and pearl onions. Continue baking, covered, until meat and carrots are tender (about 30 minutes). Remove bay leaf; discard. Serve stew over noodles; sprinkle with parsley.
Recipe Notes
FoodE Tip: If you prefer, 2 pounds beef stew meat can be substituted for the beef chuck roast.