Name: Speedy Guinness Beef Stew
Total time: 30 min
Ingredients: 1 1/2 pounds sirloin steak tips, cut into 1-inch pieces; Salt and pepper; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 2 carrots, peeled and sliced 1/2 inch thick; 2 parsnips, peeled and sliced 1/2 inch thick; 1 cup frozen pearl onions, thawed; 1/4 cup all-purpose flour; 2 cups low-sodium beef broth; 3/4 cup Guinness Draught

Why This Recipe Works

For our Speedy Guinness Beef Stew we replaced slow-to-tenderize beef chuck with quick-cooking, yet equally beefy, sirloin steak tips. Browning the meat first ensured that it was thoroughly cooked through despite the shortened cooking time. Tasters preferred Guinness Draught, since it’s sweeter and mellower than Guinness Extra Stout.

Instructions

Pat steak dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Cook beef until well browned all over, 6 to 8 minutes. Transfer to plate.

Melt butter in now-empty pot. Add carrots, parsnips, onions, and ½ teaspoon salt and cook until browned, 6 to 8 minutes. Stir in flour and cook until golden, about 1 minute. Add broth, beer, and beef, along with any accumulated juices, and bring to boil. Reduce heat to medium-low and simmer, covered, until beef and vegetables are tender, about 10 minutes. Serve.