Sprinkle a little salt and pepper over beef and dredge in flour. Brown on all sides in hot oil in large soup pot. Saute onion and garlic in same pot until translucent.
Add carrots and potatoes and cook for about 5 minutes. Stir in parsley flakes, tomato paste, Guinness and broth.
Cook on high, but do not boil. Reduce heat and cook, covered, on low for about 1 hour 30 minutes. Remove cover and cook for additional 30 minutes or until beef is tender.
Originally Submitted
6/22/2010
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