Tuesday, January 31, 2012

What's More Comforting than a Guiness? [Guiness Braised Beef over Steamed Red Potato Recipe]

David says I need to post my failures too.... BUT today is not that day because this recipe is a KEEPER.  

The original recipe came from CHOW [which I adore] but tweaked a few ingredients and cut a few steps out and don't think it suffered for it.... because while I am not usually a fan of English food, this was seriously YUM.

So, here's what you need

over steamed Red Potatoes
1 tablespoon olive oil
2 pounds beef chuck cut into 1-inch cubes
Kosher salt
black pepper
6 slices bacon, large dice
2 tablespoon unsalted butter
1 medium yellow onion, large dice
2 tablespoons all-purpose flour
1 1/4 cups Guiness draught style stout
4 medium carrots, peeled and sliced
1 1/4 cups beef broth
1 pound steamed red potatoes, quartered

While heating the oil in a Dutch oven over medium-high heat, generously salt and pepper the beef cubes. Add the beef to the pan and brown on all sides, about 5 minutes. Using a slotted spoon, transfer the meat to a plate; set aside. Drain any remaining fat or liquid from the pan and add the bacon cooking until crisp, about 8 minutes. Again, using a slotted spoon, transfer to the plate with the beef but do not drain the bacon fat because.... bacon fat is the nectar of the Gods and should never be drained.  Reduce the heat to medium, add the butter and onion, season with salt and pepper and cook, stirring occasionally, until the onion is soft, about 4 minutes.

Add the flour and cook, stirring constantly about 2 minutes, it will seem clumpy, fret not. Pour in the Guiness and stir breaking up those lumps and scraping up any browned bits from the bottom of the pan. Let the mixture simmer until reduced by half, approximately 4 minutes.

Return the beef and bacon to the pan along with any accumulated juices and add the carrots and set the bouquet garni on top of the "stew".  I used fresh parsley, thyme and a couple bay leaves for my bouquet garni and secured it with kitchen string.  Isn't is pretty?

Add the beef broth and bring to a boil. Reduce the heat to low, cover with a tightfitting lid, and simmer until the beef is tender, stirring halfway through, about 2 hours....  with 45 minutes to go, steam your red potatoes.... when they are done spoon the beef over and enjoy! 

FINALLY English food I did not hate!

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