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Beef and Guinness Stew

Beef and Guinness Stew

Beef and Guinness, a match made in heaven. Tender beef chunks and vegetables, simmered in a rich gravy fortified with lots of Guinness.

Lots more over at The Alchemist.



Beef Stew with Guinness

this makes a large batch, enough for 8 roughly, but it can easily be halved

Keep in mind this recipe is best eaten the day after it's made.

Ingredients

4 pounds of Beef Chuck, cut into 1 1/2 inch pieces, and with large pieces of fat trimmed off. There should be fat marbled throughout it, but if there are large pieces of fat, cut them off.

2 bottles of Guinness beer

6-8 cups (1 1/2 - 2 liters) beef stock, homemade is better, or a good brand that is low sodium

5-7 carrots (depending on size and how many you want), peeled and sliced diagonally

1-2 large onions, peeled and chopped

3 bay leaves

fresh herbs- I used a combination of a few thyme sprigs, a large rosemary sprig and some parsley (I have fresh herbs growing in my garden) if you need to buy fresh herbs I would just get either some thyme or rosemary whichever you prefer and use either 3 thyme sprigs or 2 rosemary sprigs.

salt and freshly ground pepper

flour for dredging

olive oil or vegetable oil for browning meat

about 5 cooked cubed potatoes to add after stew is cooked, (so they don't get over cooked in the stew if using crockpot, or alternately add them raw halfway through cooking time. If cooking in oven, add them raw per directions below.)

1-2 Tablespoons cornstarch for thickening the sauce if needed

fresh parsley- minced, for topping individual servings (optional)


Instructions


The day before you want to eat this, start by browning the meat. Cover all sides of the cubes of meat with salt and freshly ground pepper. Place some flour (about 1/2 cup, you can add more as needed) into a shallow dish like a pie plate. Dredge the seasoned meat cubes in the flour.  Use a large dutch oven or large frying pan and add a few Tablespoons of oil and turn onto medium high heat. When pan is hot, place an even layer of cubes into hot oil. Don't crowd the pan, you're going to do this in batches. Get it nice and brown on one side (not grey, but brown) then turn the cubes and cook till brown on all sides.This is only about getting some color on the meat, it doesn't matter if they aren't cooked throughout. Remove them when done into another clean dish, and repeat until all the cubes are browned on all sides.

In the same pan, add a little of the beef stock and with a wooden spoon, scrape the bottom to remove the fond (the bits from the browned meat) and pour it all in the crock pot/slow cooker.

Add the ingredients in a few layers to your slow cooker. First add about half of the meat, then add about half of the carrots and onions, then more beef, then more carrots and onions. Add the bay leaves, and add the 2 bottles of beer. Now add enough beef stock to cover it all well, for me it was around 8 cups.

Place the fresh herbs in a cheesecloth bag, or tie them up with twine for easy removal later. Add the herbs and submerge into the stew.

Cook on low for 8-10 hours.

When finished, turn off cooker, remove the crock from the base if you can to let cool slightly. Place the covered crock in the fridge to cool overnight.

The next day remove from fridge and scrape off the fat that has risen to the surface and discard. Pour or ladle the contents of the crock into a large dutch oven to heat. When it's heated, taste it to check for seasoning. Add salt and pepper if needed. If you would like the sauce to be thicker, either reduce it., or add a cornstarch slurry by placing 1-2 Tablespoons of cornstarch (use 2 Tablespoons if you want it thick) into 2 Tablespoons of cold water and mix well. Add that to the hot stew and bring to boil. Right before serving add the cooked potatoes. Top individual servings with chopped parsley if desired.


For Oven Cooking-

Follow directions above, except when placing all the ingredients into the slow cooker place into a large dutch oven, like a big Le Cruset pan that has a tight fitting lid.

Cook with the lid on tight, at 300 degrees Fahrenheit, 150 degrees Celsius, or Gas Mark 2, for about 4 hours. After 3 hours of cooking you can add the diced potatoes, raw, and continue cooking for another hour. Then continue recipe as stated above.

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