Cooking With Beer, Whiskey and Spirits

Ingredients

• 2 lbs beef chuck, cut into large chunks
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp flour
• 1 bottle (12 oz) Guinness stout
• 2 cups beef broth
• 2 large carrots, sliced into rounds
• 2 large potatoes, cubed
• 1 parsnip, peeled and sliced (optional)
• 2 sprigs fresh thyme
• 2 bay leaves
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare and Sear the Beef:
   • Season the beef chunks with salt and pepper.
   • In a large pot or Dutch oven, heat the olive oil over medium-high heat.
   • Sear the beef on all sides until browned (about 4-5 minutes per side). Remove the beef from the pot and set aside.
2. Cook the Aromatics:
   • In the same pot, add the chopped onion and cook until softened (about 3-4 minutes).
   • Add the garlic and cook for another minute until fragrant.
   • Stir in the tomato paste and flour, cooking for 1-2 minutes to develop flavor and help thicken the sauce.
3. Deglaze with Guinness:
   • Pour in the Guinness, stirring to scrape up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
4. Add Broth and Vegetables:
   • Return the beef to the pot and add the beef broth, carrots, potatoes, parsnip (if using), thyme sprigs, and bay leaves. Stir to combine.
5. Braise the Beef:
   • Cover the pot and reduce heat to low. Let the mixture simmer for 2-3 hours, or until the beef is tender and the vegetables are cooked through. Check occasionally, stirring and adding a bit of water or broth if needed.
6. Serve:
   • Remove the thyme sprigs and bay leaves. Transfer the beef and vegetables to a serving bowl and garnish with freshly chopped parsley.

This Guinness-Braised Beef with Root Vegetables is hearty, rich, and perfect for a cozy meal. The Guinness adds a deep, slightly bitter flavor that complements the tender beef and earthy root vegetables beautifully. Serve with crusty bread to soak up the delicious sauce!