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Guinness Beef and Onion Hamburger Stew
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Course Main Course
Cuisine Irish-American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Slotted spoon

Ingredients
  

  • 1 pound ground beef
  • 2 large onions, thinly sliced
  • 3 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 (12-ounce) bottle Guinness stout
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Remove the beef with a slotted spoon and set it aside.
  • Add the sliced onions to the pot and cook until they soften and turn light brown. Stir in the carrots and garlic and cook for 2 minutes more.
  • Sprinkle the flour over the vegetables and stir for 1 minute. Slowly pour in the Guinness while scraping the bottom of the pot.
  • Add the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Return the browned beef to the pot and season with salt and pepper.
  • Bring the mixture to a simmer, then reduce the heat and cook for 25 minutes until the carrots are tender. Remove the bay leaves before serving or freezing.

Notes

Let the stew cool completely before dividing it into freezer containers. When reheating, add a splash of broth if the sauce has thickened too much during storage. The onions release extra sweetness as the stew sits, so taste and adjust salt after thawing rather than before freezing.
Course: Main Course
Cuisine: Irish-American
Equipment: Large pot, Wooden spoon, Slotted spoon