Guinness beef stew
- 4 pounds beef round, cut into 1-1/2 inch chunks
- vegetable oil
- 8 sliced onions
- 1-1/2 teaspoons salt
- 2 stalks celery, in thick slices
- 4 medium potatoes, in 1-inch pieces
- 2 medium carrots, in thick slices
- salt and pepper
- 2 tablespoons flour
- 1/2 teaspoon ground ginger
- 2 garlic cloves, minced
- 2 tablespoons molasses
- 1 8 ounce bottle Guinness
- 3 cups brown stock
- bouquet garni (parsley stem, thyme sprig, bay leaf)
- 2 tablespoons butter
Heat oil over high heat. Pat beef dry. Working in batches, sauté the meat for two minutes on each of two sides in hot oil, just to brown (Remember, you are not cooking through!). Remove from pan. Add additional oil, onions and salt to pan, sauté until brown. Layer one third of onions in braising pot, top with half of beef, half the potatoes and carrots. Sprinkle with one tablespoon flour, salt and pepper. Repeat, top off with layer of remaining onions.
Combine ginger, garlic, molasses and Guinness. Pour over meat and onions, and reduce by half. Add stock to barely cover meat, bring to boil; add bouquet garni. Cover with foil and pot lid. Cook in 375°F oven for 2 hours. Uncover pot, taste sauce and correct seasonings. Skim fat if desired. If sauce is not thick enough, use a buerre manie. Serve with buttered noodles or marvelous mashed potatoes.
Serves 8 to 10.