What to Add to Guinness Beef Stew?
Guinness Beef Stew
Credit: Kelli Foster
There are a lot of ways to cook up a hearty, comforting pot of beefiness stew, simply if you ask me, absolutely nothing compares to Guinness beefiness stew. Information technology also happens to exist my favorite dinner to cook for St. Patrick'south 24-hour interval. In this version, thick chunks of chuck roast are seared and then simmered depression and slow in a Guinness-spiked sauce on the stovetop. The result is a richly flavored stew that treats you to melt-in-your-mouth beef, just-tender carrots and potatoes, and a sauce with only the right remainder of sweet, bitter, and savory aromas. Information technology's a good thought to serve information technology with a crusty loaf of bread, so you can mop up every last drib.
What Cut of Beef Do You Apply for This Recipe?
Do yourself a favor and skip the stew meat for Guinness beefiness stew. The best cutting of meat for this dish is a boneless beef chuck roast — ideally one that's about three pounds. Starting with a whole roast and cutting information technology into pieces yourself gives you a lot of flexibility in how large or small the chunks of meat are. In this recipe, you'll cut the meat into ii-inch chunks. The reason stew meat isn't a adept choice here is that the pieces tend to exist much smaller (usually about one-inch, at best), and aren't always uniform.
What Flavor Does a Nighttime Beer Similar Guinness Add to Beef Stew?
Guinness has a malty sweetness, with notes of chocolate and java. It's a overnice partner to fatty chuck roast, and gives the stew a deep, rich flavour that makes it experience peculiarly hearty.
Why Is My Guinness Beefiness Stew Bitter?
Stouts, like Guinness, are known for their bitterness. If the stew is cooked too speedily or if it doesn't include ingredients to balance the bitterness, this flavour tin be very pronounced. This recipe includes a couple of elementary steps to tame that biting flavour and ensure it doesn't overwhelm the stew.
- Sugariness: I'm not talking about sugar. Naturally sweet ingredients, like onions, carrots, and tomato paste piece of work to balance some of the bitterness.
- Aplenty cook fourth dimension: Low, wearisome cooking for upwards of 2-and-a-half hours also works to tame the bitterness.
This stew is simmered low and tedious in a Guinness-spiked sauce.
- dairy-gratis
- egg-free
- peanut-free
- soy-costless
- tree-nut-gratuitous
- shellfish-gratis
- pork-gratis
Per serving, based on
six
servings. (% daily value)
- Calories 677
- Fat 39.5 1000 (60.8%)
- Saturated fifteen.one g (75.4%)
- Carbs 33.four chiliad (11.1%)
- Fiber 4.6 g (18.2%)
- Sugars 6.half dozen g
- Protein 44.7 g (89.4%)
- Sodium 1119.7 mg (46.7%)
Ingredients
- 2
medium yellow onions
- 3 cloves
garlic
- one
(3-pound) boneless beef chuck roast
- two teaspoons
kosher salt, divided
- 1/2 teaspoon
freshly ground black pepper
- two tablespoons
vegetable oil, divided, plus more as needed
- i/3 loving cup
all-purpose flour
- 2 tablespoons
tomato paste
- i (xi- to 12-ounce) bottle
Guinness Irish gaelic Stout
- 3 cups
beef goop
- 1 tablespoon
Worcestershire sauce
- 1 teaspoon
dried thyme
- 1
bay leafage
- five
big carrots (about 1 1/2 pounds total)
- ane pound
baby Yukon gold potatoes (ten to 14)
- 3 sprigs
fresh parsley
Instructions
-
Cut 2 medium yellow onions into large dice and mince 3 garlic cloves.
-
Trim whatever backlog fatty from three pounds boneless beef chuck, so cut into rough ii-inch cubes. Pat dry with paper towels and season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon blackness pepper.
-
Estrus one tablespoon of the vegetable oil in a Dutch oven or heavy-lesser pot over medium-high oestrus until shimmering. Add half of the beef in a single layer and melt until browned on all sides, 2 to 3 minutes per side. The beef will not be cooked through. Transfer to a large bowl. Repeat with browning the remaining beef, adding more vegetable oil to the pot if needed, then transfer to the bowl.
-
Reduce the heat to medium and add the remaining ane tablespoon vegetable oil. Add the onions and melt, stirring occasionally, until softened, near iii minutes. Add the garlic and cook until fragrant, about 30 seconds. Add 1/3 loving cup all-purpose flour and ii tablespoons love apple paste and stir to coat the onions until no dry out pockets of flour remain. Cook for 1 minute. Cascade in i (xi to 12-ounce) bottle Guinness Irish gaelic stout and utilise a wooden spoon to scrape upward the browned bits from the bottom of the pot. Simmer, stirring occasionally, until the mixture is thickened and the beer is reduced by nigh one-half, 2 to 3 minutes.
-
Add together 3 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and ane bay foliage, and stir to combine. Return the beef and any accumulated juices to the pot. Increase the heat to loftier and bring to a eddy. Reduce the heat to low to maintain a bare simmer. Cover and melt until the beef is very tender, about 2 hours. When the beef is almost ready, peel and cut 5 big carrots crosswise into 1-inch pieces and halve any thicker pieces lengthwise. Halve one pound baby Yukon gold potatoes. Choice and finely chop the leaves from 3 sprigs fresh parsley.
-
Add together the carrots and potatoes to the stew and stir to combine. Cover and simmer until pocketknife tender, about 30 minutes. Spoon off any excess fat from the surface of the stew. Ladle the stew into bowls and garnish with the parsley.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Source: https://www.thekitchn.com/guinness-beef-stew-recipe-23281065