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John Hogan

River Roast
315 N. LaSalle Street
(312) 822-0100

Guinness Irish Stew

2 lb. beef chuck, cut in 1-inch cubes
2 Tbs oil
5 Tbs butter
1/2 cup flour (seasoned with salt, pepper and paprika)
2 tsp tomato paste
1 large onion, diced
3 garlic cloves, minced
1 carrot, peeled and cut into 1 inch cubes
4 medium red potatoes, cut into 1.5-inch cubes
2 Tbs fresh thyme, chopped
2 16 oz. Guinness beers
4 oz beef broth

Heat the oil and half of the butter in a skillet. Toss beef in flour mixture, coating generously, and add to the skillet. Brown beef evenly on all sides. Remove from pan. Add remaining butter and cook onion and garlic for 2-3 minutes, being sure to scrape all the brown bits from the bottom of the pan. Return the beef and add the tomato paste, 1 can of beer, again, scrapping the bottom of the pan and reduce by half. Add the broth and the other beer and bring to a boil.  Cover and cook on low for 2.5 hours. Add carrots, potatoes and thyme and continue cooking until vegetables are fully cooked.