If you’ve never tried cooking with a dark stout beer, this Guinness Beef Stew will surprise you. Braising stew meat in Guinness and beef stock leaves you with the best Irish beef stew you’ll ever eat, even if you’re not a fan of Guinness!
Place flour in a medium bowl. Sprinkle beef with salt and pepper. Dredge beef in flour.
Add half of the beef to the pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining beef, adding more oil to the pan if necessary.
Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add in garlic, stir for 1 minute. Stir in tomato paste; cook 1 minute, stirring constantly. Stir in stock, wine, A1 and beer, scraping the bottom of the pan to loosen browned bits.
Return meat to the Dutch oven and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover, add carrots and potatoes, bring to a boil. Cover, reduce heat to low, and simmer 45-60 minutes, or until meat and vegetables are fork tender. Season to taste.