Guinness Beef Stew
Source of Recipe
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1/4 lb bacon
2 lg onions, thinly sliced
1 Tbsp granulated sugar
1 cup flour
1 Tbsp dried thyme
1 tsp salt
1/2 tsp black pepper, freshly ground
3 lbs beef, in 1" cubes
12 oz Guinness Extra Stout
vegetable oil
chopped fresh parsely (optional)
Egg noodles or baking powder biscuits (optional)
Coarsely dice the bacon and fry in a large skillet over medium heat
until crisp. Remove bacon, leaving grease in pan. Lower heat, add
onions to the bacon grease and saute until tender. Sprinkle the
sugar over the onions, raise the heat to high, and stir until onions
turn brown. Remove onions to strainer and let drip until bowl,
collecting the drippings. Meanwhile, mix the flour, thyme, salt,
and pepper, and coat the beef cubes with the mixture, discarding
any remaining flour mixture. Add the collected onion drippings back
to the skillet, raise heat to medium high, and brown the beef cubes
on all sides in small batches, removing each batch to an oven
casserole dish when browned. Add vegetable oil to the skillet as
necessary. Once all the beef has been browned and removed, pour
Guinness into pan, add bacon bits, and deglaze the skillet (heat
and stir until all the brown bits come off the bottom of the pan).
Add the onions to the beef in the casserole dish, pour the contents
of the skillet into the casserole, and cover.
Cook in a 325 degrees F oven for 1.5 hours or until beef is tender.
Serve atop egg noodles or baking powder biscuits, garnished with
parsley, with Guinness as the accompanying beverage.
Serves 6-8.
This is a variation of a basic Carbonade recipe common to many
countries-- a simple beef stew made with beer. Whereas a Belgian
version would call for a Flemish brown ale, this one is perfect
for a St Patrick's Day dinner. The friend who gave me this recipe
likes to prepare the whole dish in a crock pot and slow-cook it at
the lowest setting for 6 hours.
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