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Beef Stew with Guinness Stout picture

Beef Stew with Guinness Stout

Beef stew is a comfort food staple, and this recipe makes it simple to prepare. The meat goes straight in the pot without being browned. Make it a couple of days in advance - it keeps getting better.

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  • 1 tablespoon tomato paste
  • 1 cup low-sodium beef stock
  • 1 1/2 pounds beef chuck, cut into 1-inch cubes
  • 1/2 pound white button mushrooms, cleaned and quartered
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, peeled and chopped
  • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
  • 1 cup Guinness stout
  • 1/2 cup all-purpose flour
  • 5 ounces frozen peas

Serves 4 to 6

  1. Preheat the oven to 325F.
  2. Put the tomato paste in a large bowl, then add the stock and stir until paste dissolves.  Add the beef, mushrooms, onion, garlic, thyme, and stout and stir well.
  3. Sprinkle the flour over the beef mixture and stir well. Transfer the mixture to a baking dish or Dutch oven.  (If the stew reaches near the top of the dish, set it on a baking sheet to avoid drips in your oven.)  Cover the dish with a lid or aluminum foil.
  4. Bake, stirring occasionally, for a total of about 4 hours, or until meat is very tender. After 3 1/2 hours check the mixture. If the sauce needs to thicken, uncover the dish and continue cooking. If mixture becomes too dry, add a little more stock or water.
  5. Once the meat is tender, add the peas and taste the stew; add salt and pepper as desired.  Put the stew back in the oven (uncovered) for a few more minutes to heat the peas.  Serve hot.

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