Guinness Beef Stew
Ingredients
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1 garlic bulb
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3 pounds beef stew meat
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1 tablespoon salt
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½ teaspoon black pepper
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1 tablespoon canola oil
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1 onion
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3 celery ribs
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Trim the garlic
Halve the garlic head through its equator and discard any loose skin. Set aside.
1 garlic bulb
chopping board
knife
Season the beef
Pat the beef chunks dry with paper towels and season on all sides with salt and pepper.
paper towels
measuring spoons
1 tablespoon salt
½ teaspoon black pepper
Brown the beef
Heat the oil in a large saute pan over medium-high heat until shimmering. Working in batches, add enough beef to create an even layer in the pan without any pieces overlapping. Brown the beef on all sides. Remove with a slotted spoon and transfer to a covered casserole dish. Repeat until all beef is browned.
saute pan
tongs
slotted spoon
1 tablespoon canola oil
Add the vegetables
In the same saute pan, add the onion, celery and baby carrots and cook, stirring occasionally, until just beginning to soften, about 4 minutes.
wooden spoon
onion pieces
celery pieces
½ pound baby carrots
Season and add water
Add the salt, bay leaf and water to the pan. Scrape up the brown bits from the bottom of the pan. Simmer, stirring occasionally, until the water has evaporated.
1 teaspoon salt
1 bay leaf
¼ cup water
liquid measuring cup
Add the flour
Add the flour and stir to coat the veggies.
2 tablespoons all-purpose flour
Add herbs and liquid
Add the thyme, beer, tomato paste and broth. Bring to a boil, then lower heat to medium and simmer until the gravy starts to thicken, 8-10 minutes.
6 thyme sprigs
1 cup Guinness beer
1 tablespoon tomato paste
2½ cups chicken broth
Finish the stew
Transfer the gravy and vegetables to the casserole dish. Stir in the halved garlic bulb and cover. Set cooking preferences using the button below.
covered casserole dish
halved garlic bulb
Slow cook the stew
Place the stew on the bottom shelf of the June Oven. Cook using the Slow Cook setting for 6 hours on Low or 4 hours on High. June will notify you when the stew is ready.
June Oven
Cool slightly
Remove the stew from the June Oven. Carefully remove the lid. With a slotted spoon, remove the garlic, bay leaf and thyme stems. Let the stew cool with the lid off for 10 minutes.
Serve
Serve warm.