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Place chopped onions into same Dutch oven. Stir and cook for 5 minutes until softened. Add in minced garlic, stir, and cook an additional 1 minute. Add cooked stew meat back in with onion & garlic and stir to combine. Sprinkle in flour on top of the meat. Stir for 1 minute to coat the meat. Stir in the beer, tomato paste, sugar, and 4 cups broth.
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Slice beef into roughly 2 inch pieces. Season beef and brown in dutch oven, then transfer to a plate. Add in onion and garlic, and cook several minutes, until softened. Cook bacon pieces until browned. Add flour and stir well, then pour in Guinness beer, scraping the bottom of the pot.
This hearty Guinness Beef Stew has a deliciously rich and complex broth
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.
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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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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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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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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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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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Pour in the beef stock and add the bay leaves. Bring the mixture to a boil, then cover and simmer for 30 minutes. Then, uncover the Dutch oven carefully and add the carrots and potatoes. Give it a good stir. Place the lid back on the pot and continue to simmer for another 1 ½ hours.
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Instructions. Preheat the oven to 320°F. In a large Dutch Oven add 2 tablespoons of oil and heat over a medium-high heat for a few minutes. Add the stew meat and season liberally with salt and pepper. Stir continuously so that the meat doesn't stick, brown on all sides. Remove the browned stew meat and set aside.
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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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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.
This Guinness Beef Stew recipe is made on the stovetop in a Dutch oven
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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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.
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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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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.
