Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil
  • 2 lbs beef stew chunks
  • 1 tbsp salt
  • 1 tbsp pepper
  • 2 onions
  • 2 cloves garlic (minced)
  • 12 pz Guinness beer
  • 3 carrots
  • 5 stalks celery
  • 3 cups beef broth
  • 1 tsp granulated sugar
  • 1 tbsp thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 2 cups mashed potatoes

Instruction

  • In a large stockpot, over medium-high heat, warm the olive oil
  • Add the beef chunks, seasoning generously with salt and pepper
  • Brown the meat for 5-8 minutes (the meat will not be cooked through) then remove from the pot
  • Meanwhile, coarsely chop the onions
  • Place the onions in the stockpot with the fat from the meat and saute for about 5 minutes
  • Add the garlic and Guinness to the onions and cook for 5 minutes
  • Add the meat back to the stockpot
  • Slice the carrots and celery and add to the stew
  • Cover everything with beef broth and season with sugar, thyme, salt, and pepper
  • Bring to a boil then set the heat to medium-low and simmer for two hours, stirring occasionally to prevent anything from sticking to the bottom of the pot
  • After two hours, raise the heat to medium-high
  • In a small bowl, whisk the cornstarch and water together and pour it into the stew
  • Cook the stew for about 10-15 minutes so it thickens, stirring often
  • Meanwhile, prepare the mashed potatoes according to the directions
  • Serve the stew over a bed of warm mashed potatoes