I am almost in disbelief that we are already on day #10 of these fun holiday giveaways! This is always my favorite time of the year because I get to partner once again with some of my favorite brands to bring you some fun giveaways and recipes. As we wind down the final week I thought that I would bring you a delicious and warming Guinness Beef Stew to get you through the rest of this winter weather. Before I talk about that, have you been following along with the giveaways this week? Here’s a recap of some of the things that you may have missed:
Let’s move onto today’s recipe and giveaway…Beef stew is one of my favorite winter meals, especially if it has been slow simmering all day. I love how the meat just falls apart in your mouth and you get a full range of flavors from the vegetables. I decided to throw in one of my favorite ingredients to this stew: Guinness. It really just gives the stew rich, creamy flavor.
I used my brand new Shun Sora Chef’s Knife to cut up all of the meat and vegetables for this stew. For the longest time I have had cheap knives in my kitchen and as I’ve gotten more and more into cooking I have found that nothing is better than a good knife when preparing food. The Shun Sora Chef’s Knife is the essential knife for any kitchen and features their Composite Blade technology. After using this knife for the first time and watching it cut with ease through stew meat, potatoes and carrots, I decided that I will never go back to a cheap knife.
I am so excited that my friends over at Shun are offering up their beautiful 8″ Sora Chef’s Knife to one of my lucky readers today! This is definitely not a giveaway to be missed. Get the recipe for Guinness Beef Stew below and enter for your chance to win!
- 3½-to 4-pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1½" cubes
- salt and pepper
- 3 tablespoons olive oil
- 1 onion, chopped fine
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- ¼ Cup all purpose flour
- 3 Cups chicken broth, low salt
- 1¼ Cup Guinness draft
- 1½ tablespons brown sugar, firmly packed
- 1 teaspoon minced fresh thyme
- 1½ pounds yukon gold potatoes, cut into 1" pieces
- 1 pound carrots, cut into 1" pieces
- 2 tablespoons fresh minced parsley
- Crusty bread for serving
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper.
- Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.
- Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, ¾ cup Guinness, sugar, and thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes.
- Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
- Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Stir in remaining ½ cup Guinness and parsley. Season with salt and pepper to taste, and serve.