Guinness Beef Stew Serves 6-8 3-4 pounds top round roast or boneless beef chuck, cut into 2 inch cubes 2 tablespoons olive oil 3 tablespoons butter 2-3 cloves of garlic, minced 1 large bottle of Guinness beer (1 quart, 6 ounces) 2 1/2 cups water, divided 1 cup flour 1 teaspoon fresh thyme (or 2 teaspoons dried) 2 bay leaves 2 tablespoons honey 1 Knorr Beef Bouillon cube Salt and pepper to taste 1 pound baby carrots, peeled 1/2 pound pearl onions, peeled In a large heavy pot over medium heat, brown beef in olive oil and butter for a few minutes. Next, add garlic and saute for a minute or two before adding the beer, 1 1/2 cups of water, carrots, onions, thyme and bay leaves. Loosely cover pot and allow beef and vegetables to simmer for approximately 3 hours over a low heat. In the meantime, make a flour slurry in a small bowl by slowly whisking 1 cup of water into the flour and set aside. When the beef is tender, remove beef and vegetables from stock and reserve. Discard bay leaves and crumble bouillon cube into stock. Turn the heat up to medium-high and slowly whisk the slurry into the stock. Continue to whisk until mixture thickens and just begins to boil. Decrease heat to low and add honey, salt and pepper to taste before adding the beef, onions and carrots. Serve over mashed red bliss potatoes and garnish with fresh chopped parsley, if desired. Back to Dinner Recipes