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Cut the onions, mince the garlic, and cut the beef chuck into rough 2-inch cubes. Brown the beef. Brown the beef in a Dutch oven over medium-high heat until browned on all sides. Transfer to a bowl. Add the Guinness. Cook the onions and garlic, add the flour and tomato paste, then deglaze the pot with Guinness.

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Bring the pan up to a boil, then turn down to low, cover, and let simmer gently (coddle it!) for 30 minutes. Meanwhile preheat the oven to 425F. Uncover the pan, brush the potatoes with melted butter, and then put in the oven (uncovered) for 15 minutes or until the potatoes are golden and tender.

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Add carrots and celery and continue to cook for 3-5 minutes. Add flour to the pan and mix in well. Allow the mixture to cook for 2-3 minutes to get the raw taste out of the flour. Add Guinness to deglaze the pan and get all the bits off the pan into the sauce. Then add the beef stock and tomato paste. Mix well.

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Bring the stew to a gentle simmer, then reduce heat to low, cover the pot, and simmer until the beef is fork-tender, about 30 minutes. Stir occasionally and, if desired, skim off any excess fat. Discard thyme sprigs and adjust salt and pepper to taste. Serve with mashed potatoes and top with chopped freshly parsley.

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Add the coated beef to the skillet and sear on medium-high in the bacon grease until browned. Add to the slow cooker with the bacon. Step 3: Deglaze the pan with the Guinness, then add the fond and beer to the slow cooker. Step 4: Add all remaining ingredients to the slow cooker and set to cook on Low for 4-6 hours.

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Preheat oven to 350. In a dutch oven on high on the stovetop, heat the vegetable oil to hot and then sear the stew beef in sections. Remove the stew beef from the pot and add the onions and sear them as well. Once the onions have cooked for about a minute, add the garlic and the flour and cook for 1 minute.

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Step-by-step instructions. Beef: Cut the beef chuck into cubes, about 3 cm/ 1.2 inches. Dry well with paper towels. Flour meat: Mix flour, salt, and pepper. Add some of the beef cubes and toss to coat with the flour. Pat gently to remove the excess flour (1). Brown beef: Heat oil in the Dutch oven over high heat.

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Brown the Beef. Turn the heat up to medium-high; stir the beef into the pot, season it, and brown on all sides. Remove and set aside. Saute the Vegetables. Lower heat to medium. Add a bit of olive oil if dry. Cook onions for 2 minutes; add garlic, then carrots, celery, potatoes, and mushrooms, and cook for 4 minutes.

This Guinness Beef Stew recipe is made on the stovetop in a Dutch oven

Transfer the beef to a clean plate. Add an additional 1 tablespoon oil to the pot, add the remaining beef, sear, and transfer to a clean plate. Sauté the onion and garlic. Reduce heat to medium-high and add the remaining tablespoon of oil to the stockpot. Add onion and sauté for 5 minutes, stirring occasionally.

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Heat oven to 325 degrees. In a large bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side.

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Add the potatoes, mushroom, and tomato paste. Stir well and cook for about 5 minutes. Add the flour, stir and cook for 2 minutes. Pour in the beer and slowly stir for about 3 minutes to cook off the alcohol before adding the beef broth, water, and bay leaf. Stir well and cover, reducing to a simmer for 20 minutes.

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Pour in the Guinness, scraping all the browned bits from the bottom of the pot with a wooden spoon. Add back the beef and bacon, along with the beef broth, Worcestershire sauce, brown sugar, thyme, and a pinch of salt and pepper. Bring to a boil, then cover and lower the heat to a simmer. Cook for 1 hour.

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Instructions. Begin by cutting the beef chuck into 1 ½ inch pieces, then sprinkle it with salt and pepper and set it aside. Next in a dutch oven on medium high heat, add the bacon to the pan and fry. Once fully cooked remove the bacon from the pan, crumble it and set it aside. Leave the bacon fat in the pan.

This hearty Guinness Beef Stew has a deliciously rich and complex broth

Instructions. In a large, wide, shallow bowl, combine the flour, 1 teaspoon salt, and 1 teaspoon black pepper. Dredge the meat in the flour mixture, shaking off any excess flour. In a large dutch-oven (or heavy bottomed pot) heat half of the oil over medium-high heat for 2 minutes, or until shimmering.

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Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients. Stir to combine and bring to a boil. Reduce the heat to low, cover and simmer for 2 hours.

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1 Heat oven to 300° Fahrenheit. 2 Using paper towels, pat the beef cubes dry, and then season all over with salt and pepper. 3 Add the flour to a bowl or plate, then roll the seasoned beef into the flour so it is lightly coated on all sides. 4 Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.