Beef Braised In Guinness Recipe 455
BEEF BRAISED IN GUINNESS RECIPE - (4.5/5)
Provided by AzWench
Number Of Ingredients 13
Steps:
- Heat the oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until shimmering. Meanwhile, season the beef all over with salt and pepper. Add half of the beef to the pan and sear until golden brown on all sides, about 5 minutes. Using a slotted spoon, transfer the meat to a plate; set aside. Repeat with the remaining meat. Add the bacon to the pan and cook until browned and crisp, about 3 minutes. Using a slotted spoon, transfer to the plate with the beef. Reduce the heat to medium, add the butter and onion, and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the flour and cook, stirring constantly with a wooden spoon, until no longer raw-tasting, about 2 minutes. Pour in the Guinness and stir to incorporate the flour, breaking up any lumps and scraping up any browned bits from the bottom of the pan. Let the mixture simmer until reduced by half. Return the beef and bacon to the pan along with any accumulated juices and add the carrots and bouquet garni. 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 1 hour and 45 minutes. Using a slotted spoon, transfer the beef, onion, bacon, and carrots to a large bowl. Raise the heat to medium-high and gently boil the braising liquid, uncovered, until thickened. Taste and season with salt and pepper as needed. Return the beef, onion, bacon, and carrots to the pan and stir. If you choose, serve with steamed red potatoes.
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- Heat the oil in a dutch oven or large pot over high. Season the beef generously with salt and pepper. Place the beef in the pot and let it sear on one side then flip over to sear the other. You want the meat to be nice and dark brown. Do not move it around or overfill the pot, you may have to do this part in 2 batches. This will take about 3-4 minutes on each side.
- Add in the onion, garlic, rosemary, and thyme. Cook for an additional 3 minutes, stirring often. Add in the beer and enough water so the liquid is almost covering the beef. You do not want the beef to be under the cooking liquid, you want it to come up about 3/4 of the way. Use a wooden spoon and scrape the bottom of the pan to release all the fond (color and good bits from the bottom off the pan) you got from browning the beef.
- Bring this mixture to boil and then lower the heat to low so the beef stays at a soft simmer. Cover it and let it go for 2 to 3 hours until the meat is tender and falling apart. You will want to check on it and give it a stir every half hour or so to make sure it is not too hot or burning. Serve over mashed potatoes or buttered toast with a veggie on the side.
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