Beef Braised in Guinness
TIME/SERVINGS
Total: 1 1/2 to 2 hrs
Active: 15 mins
Makes: 4 servings
Cooking with Friends
by Trish Deseine and Marie-Pierre Morel
Cooking with Friends
by Trish Deseine and Marie-Pierre Morel
Proving that beef and beer belong together, this braised dish will win you over even if you’re not a beer fan.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup coarsely chopped bacon
- 2 medium onions, coarsely chopped
- 1-pound-10-ounce braising steak, fat removed, cut into cubes
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 1/4 cups Guinness (or any other Irish stout)
- 1 Bouquet Garni
- 2 medium carrots, sliced
- Melt the butter and oil in a cast iron casserole or heavy-bottomed pan, and brown the bacon, onions, and meat for a few minutes. Sprinkle with flour and cook for 1 minute. Leave to cool slightly before adding the stock and the stout.
- Combine thoroughly and bring to a boil, stirring constantly.
- Add the bouquet garni and the sliced carrots. Cover and leave to simmer over low heat for 1 1/2 to 2 hours. The meat should be tender. When ready to serve, remove the bouquet garni, adjust the seasoning, and serve with steamed potatoes.
Beverage pairing: Mount St. Helena Cabernet Sauvignon, Napa. Beef and Cabernet: It just works. But even with a braise that includes a dark, toasty stout, you don’t want a syrupy, heavy wine; you want something with verve and acidity to enliven the palate. This inexpensive Napa red does the trick, trading in oakiness and jamminess for fresh, bright cassis and spice.
COMMENTS | ADD YOUR OWN
Sounds great! Could I do this in a crock pot?
Thanks--
This was delicious! I added a little extra guniness and it certainly didn't hurt. It's a terrific twist on traditional stew with a richer and more unique flavoring.
My family raved about this recipe. I poured a whole pint of guinness in & used some cornstarch to thicken it. It's magically delicious! ;-)
I've made this with a local Montreal beer, St-Ambroise Oatmeal Stout. Definitely use the entire bottle. If it makes too much sauce, reduce it.
this is a real classic,i love making and eating this dish. if you like try rolling the beef in a little black pepper and just cover with guinness and leave over night.