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Guinness Beef Stew
Every Irish family has their own variation on this classic, hearty dish, where Guinness is the braising liquid. Cubed potatoes can be added in the last hour of cooking time to make this a one-pot meal.
3 oz unsalted butter
2 pounds stewing beef, cut into 1” cubes
1.5 oz all-purpose flour
Salt and freshly ground black pepper
1 medium white onion, sliced
1 pint stout, preferably Guinness
1 cup beef stock (good quality, low-sodium) (make your own)
1 bay leaf
3 sprigs fresh thyme
1 large carrot, cut into 1” cubes
½ tablespoon Italian parsley, minced.
Heat the oven to 275°F. Melt the butter in a large dutch oven over medium heat. Season the beef liberally with kosher salt and fresh black pepper and toss lightly in the flour to coat. Add to the heated dutch oven. Cook the meat in a single layer, working in batches if needed and allow it to form a golden brown crust on its first side before moving it around in the pan. Brown the cubed beef well on all sides. Set the browned beef aside and drain off any excess fat that remains in the pan (leaving no more than 1 tablespoon). Add the sliced onion and sauté over medium-low heat until softened. Pour in the stout and the beef stock and turn up the heat to bring it to a rolling boil. Scrape all of the browned bits off the bottom of the pan. Return the beef to the pan and add the bay leaf and thyme. Cover the dutch oven and transfer to the heated oven to cook for approximately 2 hours or until your beef is fork tender. About an hour into the cooking time, add the cubed carrots. Serve hot with a sprinkle of fresh parsley over creamy mashed potatoes.
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