GUINNESS BEEF STEWFrom choclytcandy 7 years ago
- There is a lot of fat and gristle to trim away from a chuck roast, so don’t be surprised if you trim off up to 1 1/2 pounds. We prefer the flavor of Guinness Draught in this stew (with Guinness Extra Stout a close second), but you can substitute another brand of stout or a dark ale, such as Rogue chocolate Stout or Newcastle Brown ale. shopping list
- INGREDIENTS shopping list
- 1 boneless beef chuck roast (3 to 3 1/2 pounds), trimmed and cut into 1 1/2-inch chunks shopping list
- salt and ground black pepper shopping list
- 3 tablespoons vegetable oil shopping list
- 2 medium onions , minced shopping list
- 1 tablespoon tomato paste shopping list
- 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) shopping list
- 3 tablespoons unbleached all-purpose flour shopping list
- 1 1/2 cups low-sodium chicken broth shopping list
- 1 (12-ounce) bottle (about 1 1/2 cups) Guinness Draught (see note) shopping list
- 1 tablespoon minced fresh thyme leaves , or 1 teaspoon dried shopping list
- 2 bay leaves shopping list
- 1 tablespoon dark brown sugar shopping list
- 1 1/2 pounds Red Bliss potatoes (about 5 medium), scrubbed and cut into 1 1/2-inch chunks shopping list
- 1 pound carrots , parsnips, or a combination, peeled and cut into 1-inch chunks shopping list
- 2 tablespoons minced fresh parsley leaves shopping list
How to make it
- 1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the meat and cook, stirring occasionally, until well browned, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the browned beef to a medium bowl. Repeat with 1 more tablespoon oil and the remaining beef; transfer the meat to the bowl.
- 2. Add the remaining tablespoon oil to the pot and return to medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for about 1 minute.
- 3. Stir in the broth and 1 1/4 cups of the beer, scraping up any browned bits. Stir in the thyme, bay leaves, brown sugar, and browned beef with any accumulated juices. Bring to a simmer, cover, and transfer to the oven for 1 hour.
- 4. Stir the potatoes and carrots into the stew and continue to cook in the oven, covered, until the beef and vegetables are tender, about 1 hour. Discard the bay leaves, stir in the remaining 1/4 cup beer, and season with salt and pepper to taste. Stir in the parsley before serving.
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