Stout-Standing Guinness Stew

Though we're just on the cusp of spring — when lighter dishes and fresh flavors start calling our name — there's still a little time to savor the cozy comfort of winter cooking. And what better excuse than Saint Patrick's Day to gather around the table with a rich, hearty Guinness Beef Stew? There's something timeless about a thick, meat-and-potato stew simmering away on the stove. It fills the kitchen with warmth, brings everyone back for seconds and delivers that satisfying, stick-to-your-ribs comfort we all crave this time of year. Best of all, it's surprisingly simple to make. Whether you're bringing it to a Saint Patrick's Day get-together, serving it at home with crusty bread or a crisp side salad, this stew is always a welcome centerpiece. It's even better the next day — the flavors deepen beautifully — and it freezes wonderfully, making it a perfect make-ahead meal. Guinness Beef Stew Recipe adapted from recipetineats.com The Guinness beer gives the stew a deeper, richer flavor that complements the beef perfectly. If you prefer not to cook with alcohol, you can easily substitute additional beef broth with delicious results. Ingredients: 2 Tbsp. olive oil 2.5 lbs. of beef chuck, cut into 2-inch chunks 3/4 tsp. each salt and black pepper 4 garlic cloves, minced 2 onions, chopped 6 oz of bacon, diced 3 Tbsp. flour 1 can of Guinness Beer 4 Tbsp. tomato paste 3 cups beef stock or beef broth 3 carrots peeled and cut into ½-inch pieces 2 large celery stalks, cut into 1-inch pieces 2 bay leaves 1 tsp. dried thyme Instructions: Pat the beef chuck pieces dry and then sprinkle them with salt and pepper. Heat oil in a Dutch oven pot over high heat. Add beef in batches and brown well on all sides. Remove them from the pot and place onto a plate. Repeat with remaining beef. Lower heat to medium, add oil as needed and cook the garlic and onion for 3 minutes until softening. Add the bacon and cook until browned. Add the carrot, celery and flour and stir for one minute to cook the flour. Add the Guinness, broth or stock, and the tomato paste. Mix well and make sure there are no chunks of flour. Add the bay leaves and thyme. Return beef into the pot, including any of the juices. Cover and simmer on low heat for two hours. Remove lid then simmer further for 30 to 45 minutes or until the beef can easily fall apart and the sauce has reduced and thickened slightly. Skim off the fat on the surface and add salt and pepper to taste. Remove the bay leaves and it's ready to serve!