gregbooras
Moderator
This is my Irish Beef Stew Recipe, non smoked!
Beef Stew (Guinness)
2.5-3 lbs. boneless chuck roast (cut into 1 ½” pieces, salt & pepper well)
1 large sweet onion (cut into 1” chunks)
3 cans Swanson 100% natural beef broth
2 T Centro tomato paste
1 bottle Guinness Extra Stout
1 T brown sugar
2 T Apple cider vinegar
2 t minced garlic
2 bay leafs
3 T Olive oil (used to brown meat, use 1 T at a time)
1 T butter
2 T flour
6 carrots - 1 ½ cups (cut 1” long crosswise on a diagonal)
4 cups Yukon gold potatoes – 5-6 medium size with skin on (cut into 1” pieces)
1 sprigs thyme (or ½ t dried thyme)
½ t rosemary
1 T real bacon bits
1 T Worcestershire sauce
1 Bag frozen peas (add last 15 minutes) Optional
Preheat oven to 325 degrees.
Pat dry beef and then season with sea salt and black pepper. In a large dutch oven, heat 1 T olive oil and 1 T butter over medium-high heat until hot and shimmering. Brown meat in three batches, turning with tongs about 5-8 minutes per batch, add one tablespoon more oil with each batch. Transfer meat to a large plate and then sprinkle with flour.
Add onions, garlic and apple cider vinegar, cook stirring about 5 minutes. Add tomato paste and cook 2 minutes more. Add beef, stir and then add broth, beer and sugar, rosemary, thyme, Worcestershire and bacon. Bring to a low boil, cover and remove from heat.
Place in oven and cook for two hours.
Remove pot from oven, add potatoes and carrots. Cover and bake for an additional hour, or until the vegetables are cooked.
Remove from oven, taste and add any water or cornstarch to thicken.
Greg
Beef Stew (Guinness)
2.5-3 lbs. boneless chuck roast (cut into 1 ½” pieces, salt & pepper well)
1 large sweet onion (cut into 1” chunks)
3 cans Swanson 100% natural beef broth
2 T Centro tomato paste
1 bottle Guinness Extra Stout
1 T brown sugar
2 T Apple cider vinegar
2 t minced garlic
2 bay leafs
3 T Olive oil (used to brown meat, use 1 T at a time)
1 T butter
2 T flour
6 carrots - 1 ½ cups (cut 1” long crosswise on a diagonal)
4 cups Yukon gold potatoes – 5-6 medium size with skin on (cut into 1” pieces)
1 sprigs thyme (or ½ t dried thyme)
½ t rosemary
1 T real bacon bits
1 T Worcestershire sauce
1 Bag frozen peas (add last 15 minutes) Optional
Preheat oven to 325 degrees.
Pat dry beef and then season with sea salt and black pepper. In a large dutch oven, heat 1 T olive oil and 1 T butter over medium-high heat until hot and shimmering. Brown meat in three batches, turning with tongs about 5-8 minutes per batch, add one tablespoon more oil with each batch. Transfer meat to a large plate and then sprinkle with flour.
Add onions, garlic and apple cider vinegar, cook stirring about 5 minutes. Add tomato paste and cook 2 minutes more. Add beef, stir and then add broth, beer and sugar, rosemary, thyme, Worcestershire and bacon. Bring to a low boil, cover and remove from heat.
Place in oven and cook for two hours.
Remove pot from oven, add potatoes and carrots. Cover and bake for an additional hour, or until the vegetables are cooked.
Remove from oven, taste and add any water or cornstarch to thicken.
Greg
