Beef & Guinness Stew, alittle late...

Mar 26, 2007 20:49

I made this recipe last year on St. Pat's Day...& its good!

perfect for St. Pat's, but oh well,

Beef & Guinness Stew: (serves 4-6 people)

Ingredients:
2 pounds beef, e.g. boneless chuck roast
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
salt & pepper to taste, pinch cayenne
2 large onions, peeled & diced
1 large clove of garlic, minced
2 tablespoons tomato paste, dissolved in 4 tablespoons water
1 1/4 cups of Guinness extra-dark stout
2 cups of carrot chunks or 1 pound of baby carrots
1 to 2 sprigs of fresh thyme
About 2 cups of frozen baby peas, rinsed under cold water
Hot mashed potatoes or cooked egg noodles

Directions:

1. Cut beef into 1 inch pieces, trimming and discarding the fat. Toss with 1 tablespoon of oil and set aside. Mix flour with salt, pepper, and cayenne in a wide, shallow plate, such as a pie plate, and set aside.
2. Preheat oven to 300 degrees.
3. Heat 2 tablespoons of oil in a large, heavy skillet over medium-high heat. Working in batches so that you don't overcrowd the pan, toss beef cubes with the flour, then add to the skillet until meat is completely browned. Use a slotted spoon to remove beef cubes to a heavy Dutch oven or casserole dish with a lid. Continue until all the beef is browned.
4. Reduce heat to medium. Add onions to the skillet and cook a few minutes, stirring. Add garlic, then stir in tomato paste and water mixture, stirring to mix onions well. Cover and cook gently for about 5 minutes. Remove lid and pour some of the Guinness into the skillet, stirring with a wooden spoon to deglaze the pan and remove the browned bits from the bottom.
5. Add skillet mixture to the casserole dish with the remaining beer. Stir in the carrots and thyme.
6. Cover and place in the oven for 2 to 3 hours, until the beef is very tender.
7. About 5 minutes before serving, stir in the peas and return to the oven just until they're heated through.
8. Serve over mashed potatoes or egg noodles.
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