| This recipe is liked by 5 person(s). |
Guinness Beef Stew
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Cooks Illustrated
| 5 pounds | chuck-eye roast, trimmed and cut into 1 ½-inch cubes |
| Salt | |
| Ground black pepper | |
| 2 tablespoons | vegetable oil |
| 2 medium | onions, chopped medium |
| 3 cups | Guinness Stout |
| 1 tablespoon | light or dark brown sugar |
| 1 teaspoon | dried thyme |
| 2 | bay leaves |
| 2 cups | low-sodium chicken broth |
| 2 cups | low-sodium beef broth |
| 5 medium | carrots, peeled and cut into 1-inch chunks |
| 1 pound | parsnips, peeled and cut into 1 inch chunks |
| 2 pounds | Red Bliss potatoes scrubbed |
| ½ cup | all purpose flour |
| 2 tablespoons | minced fresh parsley leaves |
Dry the beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Distribute half of the beef evenly in the skillet and cook, without stirring, until well browned on one side, about 4 minutes. Stir the meat and continue to cook, stirring occasionally, until completely browned, 4 to 6 minutes longer. Transfer the beef to a slow cooker. Return the skillet to medium-high heat and heat 2 more teaspoons oil until just smoking. Brown the remaining beef and transfer it to the slow cooker.
Return the skillet to medium heat and heat the remaining 2 teaspoons oil until shimmering. Add the onions and ¼ teaspoon salt; cook, stirring occasionally, until the onions are softened and lightly browned, about 5 minutes. Add the stout, brown sugar, thyme, and bay leaves; turn the heat to high and bring to a boil, scraping the browned bits off the skillet bottom. Pour into the slow cooker.
Stir the chicken broth and 1 ½ cups of the beef broth into the slow cooker. Add the carrots and parsnips, and potatoes around the edges of the slow cooker. Cover and cook, on either low or high until the meat is tender, 9 to 10 hours on low or 6 to 7 hours on high.
When the meat is tender, remove the potatoes using a slotted spoon and transfer them to a carving board; allow them to cool slightly. Set the slow cooker to high (if necessary). Whisk the flour with the remaining ½ cup beef broth until smooth, then stir it into the slow cooker. Quarter the potatoes and return them to the slow cooker. Continue to cook on high until the sauce is thickened and no longer tastes of flour, 10 to 15 minutes longer. Stir in the parsely. Season to taste with salt and pepper before serving.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe