In a large soup pot or Dutch oven, over medium high heat, add 2 tablespoons olive oil and heat.
While the olive oil is heating, pat the beef cubes dry with paper towels (moist meat will not brown, so this is an important step). Season the dried beef cubes with salt and pepper. Place the beef and 1/4 cup flour inside a medium bowl, stir together until the meat is coated with flour.
Working in small batches, so the beef is not overcrowded in the pan (this will help beef brown faster), add the prepared beef cubes to the soup pot or Dutch oven and brown on all sides. When each batch of beef is browned, remove from the pot and set aside.
Add the remaining olive oil to the Dutch oven and let heat up again. Add onions and sauté for 2 minutes or until translucent. Pour in 1/2 bottle of Guinness beer and combine with onions; bring to a boil and, use a spatula to deglaze the bottom of the pot, scrape up and loosen any browned bits from the bottom (any browned bits that may have stuck to the bottom of the pot while browning will be lifted and melt into the liquid).
Add the tomato paste, garlic, sugar, Worcestershire sauce, thyme, white pepper, and bay leaves; stir together to combine and bring just to a boil. Reduce heat to medium and let simmer approximately 5 minutes.
Turn heat back up to medium-high. Add the remaining beef, remaining 1/2 bottle of Guinness beer, beef stock, and beef bouillon (if needed add more beef stock or water to make sure ingredients are covered with liquid); stir until combined. Bring just to a boil again and then reduce heat to medium-low, and cover with lid. Let simmer for 1 hour, stirring occasionally and skimming off the fat from the top.
Turn heat back up to medium-high, stir in the potatoes, carrots, and leeks. Bring just to a boil, reduce heat back down to medium-low and let simmer approximately 45 minutes or until beef and vegetables are tender. Skim off any remaining fat from the top and then add salt and pepper to taste.
If stew needs to be thickened, in a small bowl, stir together the remaining 1/4 cup flour and 1/4 cold water until the mixture is a smooth paste. Slowly stir in a little of the flour paste into the stew, a little at a time, until the stew reaches your desired thickness. Remove and discard the bay leaves.
Serve in soup bowls and sprinkle with parsley for garnishment. Excellent accompanied with Irish Soda Bread, and a glass of stout beer.
Serves many.
Preheat the Slow Cooker (Crock Pot).
In a large frying pan over medium-high heat, heat olive oil.
While the olive oil is heating, pat the beef cubes dry with paper towels (moist meat will not brown, so this is an important step). Season the dried beef cubes with salt and pepper. Place the beef and 1/4 cup flour inside a medium bowl, stir together until the meat is coated with flour.
Working in small batches, so the beef is not overcrowded in the pan (this will help beef brown faster), add the beef to the skillet and brown on all sides. Remove each batch of beef from the pan and set aside.
Add more oil to the skillet and let heat up again. Add onions and sauté for 2 minutes or until translucent. Pour in half a bottle of Guinness and combine with onions; bring to a boil and use a spatula to deglaze the bottom of the pot (scrape up and loosen any browned bits from the bottom). Add in the tomato paste, garlic, sugar, Worcestershire sauce, thyme, white pepper and bay leaves; stir together to combine. Bring just to a boil, reduce heat to medium, and continue to simmer approximately 5 minutes.
To the slow cooker, add beef, onion mixture, potatoes, carrots, celery, leeks, remaining Guinness beer, beef stock, and beef bouillon (if needed add more beef stock or water to make sure ingredients are covered with liquid). Stir everything together and cover with lid. Let cook on low heat approximately 8 hours or high heat for 4 to 5 hours until the meat and vegetables are tender.
Skim off any fat from the top and then add salt and pepper to taste.
If stew needs to be thickened, in a small bowl, stir together the remaining 1/4 cup flour and 1/4 cold water until the mixture is a smooth paste. Slowly stir in a little of the flour paste into the stew, a little at a time, until the stew reaches your desired thickness. Remove and discard the bay leaves.
Serve in bowls and sprinkle with parsley for garnishment. Excellent accompanied with Irish Soda Bread.
Serves many.
While the olive oil is heating, pat the beef cubes dry with paper towels (moist meat will not brown, so this is an important step). Season the dried beef cubes with salt and pepper. Place the beef and 1/4 cup flour inside a medium bowl, stir together until the meat is coated with flour. Working in small batches, so the beef is not overcrowded in the pot (this will help beef brown faster), add the prepared beef cubes to the inner pot and brown on all sides. When each batch of beef is browned, remove from the pot and set aside.
Add the remaining olive oil to the inner pot and let heat up again. Add onions and sauté for 2 minutes or until translucent. Pour in 1/2 bottle of Guinness beer and combine with onions; bring to a boil and, use a spatula to deglaze the bottom of the pot, scrape up and loosen any browned bits from the bottom (any browned bits that may have stuck to the bottom of the pot while browning will be lifted and melt into the liquid). Next, add in the tomato paste, garlic, sugar, Worcestershire sauce, thyme, white pepper, and bay leaves; stir together to combine and bring just to a boil. Press the Keep Warm/Cancel button to turn off the Saute mode.
Add the beef, remaining 1/2 bottle of Guinness beer, beef stock, and beef bouillon (if needed add more beef stock or water to make sure ingredients are covered with liquid but no more than 2/3 full in inner pot); stir until combined. Cover with a lid and close to seal. Make sure the pressure valve is also closed. Select the Manual button at high pressure setting and set the cooking time to 20 minutes. When the cooking time has completed, allow to natural pressure release for at least 15 minutes.
Once all the pressure has released and the pin has dropped, open the lid. Add in the potatoes, carrots, celery and leeks; stir to combine with the stew content. Cover with a lid and close to seal. Make sure the pressure valve is also closed. Select the Manual button at high pressure setting and set the cooking time to 10 minutes. When the cooking time has completed, quick release the pressure valve. Open the lid and add salt and pepper to taste.
If stew needs to be thickened, in a small bowl, stir together the remaining 1/4 cup flour and 1/4 cold water until the mixture is a smooth paste. Press the Saute button, then the Adjust button until you see "more" appear on the screen. Slowly stir in a little of the flour paste into the stew, a little at a time, until the stew reaches your desired thickness. Remove and discard the bay leaves.
Serve in soup bowls and sprinkle with parsley for garnishment. Excellent accompanied with Irish Soda Bread, and a glass of stout beer.
Serves many.
* Can substitute another stout beer of your choice.
** Learn how easy it is to make homemade Beef Stock or Beef Bone Broth in the Instant Pot Pressure Cooker.
Guinness Beef Stew - Irish Beef Stew Recipe: https://whatscookingamerica.net/soup/guinness-beefstew.htm