Guinness Beef Stew

A stew of deep and rich meat so tasty with vegetables + the most tender fes of autumn. Serve on potato puree. Excellent!

Why I love the stew of guinness meat

• The meat is tender autumn. With just over 2 hours of cooking time (ideal to do this in advance with its slow over low heat), it will have an incredibly rich and abundant meat stew with tender meat in the mouth in the mouth in the mouth.
• So elegant but so easy. This meat stew is perfect for the weekend company or for the whole family to enjoy. It is very elegant to impress but so stinky with its minimum practical time. It is better served about the puree of more spongy potatoes and one side of crispy bread to soak up.
• There are even better leftovers. Similar to the lasagna, Guinness Beef this knows better the next day, which allows flavors to merge and develop more along with collagen in the breakdown of the meat, resulting in flesh of beef even more tender.
• Guinness Beef Stew freely freezes. The meat stew is one of those dishes that freezes incredibly well, maintaining up to 3 months, perfect to have prepared meals in the coming months.

What is Guinness?

Originally from Dublin, Ireland, Guinness is a robust beer made of water, roasted barley, hops, brewer yeast and roasted malt extract. Guinness is known for its creamy and velvety texture and rich flavors.

Why add Guinness to meat stew?

Guinness combines wonderfully with meat stew where beer’s sweetness adds so many rich, deep and roasted flavors. Beer will also help break down meat fibers, producing more tender meat and tender grinding everywhere.

Tips and tricks for success

• Patience. Making Guinness flesh is a love job. Do not try to hurry the process and increase heat to get results faster. Under and slow is the name of the game here, which helps tame the bitterness of Guinness beer.
• Prepare in advance.Save time preparing and cutting meat and vegetables in advance.
• Give the meat.Browning The Beef First is key here. That dark cortex in the meat chuck will create so rich and deep flavors in its stew (in addition, the golden pieces at the bottom of the pot are all beautiful here, adding so much flavor).
• Guinness beer will do wonders. Guinness is a key ingredient here, which adds such deep, rich and complex flavors to the beef stew with its roasted malt and dark color while softening the meat.
• Tomato paste adds a lot of flavor.Tomato paste adds body and wealth in small quantities without adding too much liquid to the stew. Opt for tomato paste in a tube, using only what you need at the same time without having to open a can of everything.
• Use good quality stock.The better quality is your stock, the better your stew will be. Many brands love to pack in salt, so always opt for a variety without salt or smaller sodium.
• Serve with crispy bread.Serve with all homemade crispy bread to wet, soak and wet!

Print

Guinness beef stew

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A stew of deep and rich meat so tasty with vegetables + the most tender fes of autumn. Serve on potato puree. Excellent!

Preparation time 20 minutes minutes

Cooking time 2 hours hours 20 minutes minutes

Total time 2 hours hours 40 minutes minutes

Portions 6 portions

Equipment

• Dutch oven

Ingredients

• 2 pounds meat outbreak Cut into pieces of 2 inches
• Kosher Salt and newly ground black pepper To taste
• 2 tablespoons olive oil
• 1 medium sweet onion courtesy
• 3 large carrots peeled and cut into cubes
• 3 ribs celery courtesy
• 3 nail garlic chopped
• 2 tablespoons flour for all use
• 3 tablespoons Tomato Paste
• 1 (14.9-onza) can Guinness draft beer
• 2 Cups beef broth
• 1 tablespoon Worcestershire sauce
• 4 twigs fresh thyme
• 2 Bay leaves
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Season beef with 1 teaspoon of salt and 1/2 teaspoon of pepper.
• Hot olive oil in a large series or Dutch oven over medium high heat. Working in lots, add beef to the series and cook, stirring occasionally, until evenly brown, approximately 6-8 minutes; set aside.
• Reduce the fire halfway. Add onion, carrots and celery. Cook, stirring occasionally, until they are tender, approximately 3-4 minutes.
• Add the garlic until it is fragrant, approximately 1 minute.
• Beat in flour and tomato pasta until they are slightly golden, approximately 1 minute.
• Add Guinness, scraping any golden piece from the bottom of the series.
• Add the beef broth, Worcestershire, thyme, bay leaves and beef. Bring to a boil; Reduce the fire and cook over low heat, partially covered, until the meat is very tender, approximately 2 hours, stirring occasionally.
• Remove and discard the shine and bay leaves. Add the parsley; Season with salt and pepper, to taste.*
• Serve immediately with mashed potatoes, if you wish.

Video

Grades

*To freeze: let cool completely; portion in plastic freezer bags in individual portions, squeezing any excess air before sealing. Place the flat bags in a single layer in the freezer (this will help them freeze quickly). To reheat, defrose during the night in the refrigerator, reheating over low heat, stirring occasionally, until it heats up.

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