Rose & Crown Pub & Dining Room: Guinness Stew
2 pounds sirloin cubes2 tablespoons all-purpose floursalt & pepper
2 tablespoons olive oil
2 dried bay leaves2 onions, diced
8 carrots, peeled and diced
4 tablespoons garlic, finely chopped1 tablespoon thyme
1 tablespoon rosemary1 teaspoon red chili flakes
1 (11.2 ounce) bottle Guinness stout
2 quarts beef broth
1/4 cup water
1 tablespoon cornstarch
Heat olive oil in a deep stock pot. Dust sirloin cubes with flour, tossing to coat then season with salt and pepper. Place the meat into the pot. Brown on all sides. Add in the onions, carrots and bay leaf. Cook until carrots are tender and onions are translucent. Now add the garlic, thyme, rosemary and chili pepper flakes. Cook for 1-2 minutes. Pour in the Guinness and simmer for 5 minutes. Add the beef broth to the pot and reduce heat to medium. To thicken broth, mix 1/4 cup water with 1 tablespoon cornstarch. Stir well and add to stew. Simmer for 1 hour until liquid reduces by a third. Season to taste with salt and pepper. Ladle into bowls and serve hot with crusty bread or rolls. Enjoy!
Tip* I like to serve it over a scoop of homemade mashed potatoes.