Beef and Guinness Stew

By KatKD

serve with garlic horseradish smashed potatoes and individual chive Irish soda bread

Ingredients

• 2 pounds chuck roast, trimmed, cubed
• 3 tablespoons oil
• 2 tablespoons flour + more
• Salt and freshly ground black pepper
• Pinch of cayenne
• 2 large onions, coarsely chopped (large chop)
• 1 large garlic clove, rough chop
• (white wine to deglaze)
• 2 tablespoons tomato paste, dissolved in beer from marinade, with beef broth
• 2 bottles Guinness
• 2 cups largely diced carrots (more)
• (celery, mushrooms?)
• Sprig of fresh thyme (+ rosemary?)
• Chopped parsley, for garnish
• Chive Irish soda bread - makes 4
• 1 1/8 c flour
• 1/8 c oatmeal
• 1/2 t salt
• 3/4 t baking soda
• 1/2 t sugar
• chopped chives
• 5/8 c buttermilk

Details

Servings 6
Preparation time 20mins
Cooking time 230mins
Adapted from foodnetwork.com

Preparation

Step 1

Trim the meat of any fat or gristle, and cut into 2-inch cubes. Marinate cubed beef in one bottle of Guinness.

Drain, reserving beer.

Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour.

Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Remove the meat. Add the onion and sautee. Add the carrots and garlic. Deglaze with white wine. Simmer. Add generous spring of thyme. Top with beef.

To the reserved beer, add tomato paste and beef broth. Stir in 1/8 c flour. Pour over the meat, along with the remaining bottle of Guinness and juices from meat. Cover the pan and braise in a 300 degree F oven until the meat is tender, 2 to 3 hours.

Serve over garlic mashed potatoes (parsnips).


Chive Irish soda bread - makes 4

mix dry in food processor. add buttermilk. spoon onto parchment or silicon mat. bake 15 min at 425. rest 5 min, serve warm, with butter - of course...

http://bakingbites.com/2011/03/mini-irish-soda-breads/