Beef and Guinness® Stew Good Recipes

bymalihtriangga -Januari 14, 2020

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Beef and Guinness® Stew

"The maltiness of dark beer certainly does outstanding things for this gravy. It's a completely simple dish, but at the identical time it has a deep, complex, wealthy flavor. I served this in a pleasing ring of inexperienced onion-mashed potatoes. I wish you give this a try, whether for St. Patrick's Day or whenever of the 12 months."

Ingredients :

four slices bacon, reduce into small pieces
2 half kilos boneless beef chuck, cut into 2-inch portions
1 teaspoon salt, or greater to flavor
freshly floor black pepper to taste
2 onions, coarsely chopped
1/2 teaspoon salt
4 cloves garlic, minced
1 (14.Nine ounce) can darkish beer (such as Guinness®)
1/4 cup tomato paste
4 sprigs sparkling thyme
three carrots, cut into 1-inch portions
2 stalks celery, cut into 1-inch portions
1 teaspoon white sugar
1/2 teaspoon freshly floor black pepper, or to taste
2 1/2 cups hen stock, or as needed to cowl
four cups mashed potatoes (optionally available)

Instructions :

Prep : 30M	Cook : 6M	Ready in : 3H

Cook and stir bacon in a heavy skillet over medium-high warmness until bacon is browned and crisp, 3 to four minutes. Turn off heat and transfer bacon right into a big stew pot, reserving bacon fat within the skillet.
Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to excessive under skillet and sear red meat pieces inside the hot fat on each facets until browned, approximately 5 mins. Place beef in stew pot with bacon, leaving fats in skillet. Turn warmness all the way down to medium; cook and stir onions in the retained fat in the skillet until gently browned, 5 to eight minutes; season with a massive pinch of salt.
Cook garlic with onions till gentle, approximately 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of meals into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, half of teaspoon black pepper, and sufficient hen broth to cowl.
Bring stew to a gentle simmer, stirring to combine; lessen heat to low and cowl pot. Simmer stew until pork is fork-tender, about 2 hours. Stir stew sometimes and read fats or foam if favored.
Remove cowl and lift warmness to medium-high. Bring stew to a low boil and cook dinner till stew has slightly thickened, 15 to 20 mins. Remove and discard thyme sprigs and regulate salt and pepper to taste.
Arrange mashed potatoes in a hoop in a serving bowl; ladle stew into the center of the potatoes.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, prepare dinner it lightly, and make easy-up less difficult.

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