1 cup Guinness
2 cups beef broth
1 cup red wine
1/4 cup olive oil
1 tblspn butter
3 tblspns flour
3 cloves garlic
1 tblspn brown sugar
1 tspn prepared English mustard
1 tblspn Worcestershire sauce
1 tblspn ketchup or tomato paste
salt and pepper
1 lb shallots
2 sprigs rosemary
1 lb buttom mushrooms
1lb baby carrots
1 lb baby parsnips
1 lb new potatoes
cooking time 3- 31/2 hrs
you will need:
Guinness braised beef
This is a hearty and delicious stew which takes no effort, just a little time in the oven.
Start the day before by getting 1 1/2 pounds of steak. I used kosher beef (for several reasons, not the least of which was that it was already salted). Tear a hole in the corner of the package and pour in about 1 cup of Guinness. Pop it in the fridge overnight.
The next day drain (but reserve) the Guinness, trim the steak of fat and dice it into 1 inch cubes.
Heat: 1/4 cup of olive oil in a large skillet until it is hot. Sear the diced steak and brown on all sides. Remove from the pan. Pre-heat the oven to 300 f.
Add: 1 tblspn butter to the oil in the skillet and let it melt. Then add 3 tblspns flour and stir. Let this cook for 2 minutes (stirring constantly), add the reserved Guinness, 1 cup of dry red wine and 2 cups of beef broth. Stir to remove any lumps.
Add: 3 crushed cloves of garlic, 1 tspn each salt and pepper, 3 bay leaves, 1 tspn prepared English mustard, 1 tblspn Worcestershire sauce, 1 tblspn ketchup and 1 tblspn brown sugar.
Place: the steak into a large casserole and pour the sauce over it. Add 1 lb of button mushrooms. Cover and bake for 1 hour.
Add: 1 lb of peeled shallots and a couple of sprigs of fresh rosemary, cover and bake another hour.
Add: 1 lb each of trimmed and peeled baby carrots and parsnips and 1 lb of unpeeled baby potatoes. Add up to one cup of water, cover and bake for 1-1 1/2 hours, until the vegetables and steak are both tender.
Serve: with beer & cheddar biscuits!