"Pat dry beef cubes and season with salt and pepper; set aside. In a cold Dutch oven, add bacon and turn the heat to medium-high. Sauté until brown, about 7 minutes. Using a slotted spoon, transfer to a bowl and set aside. Working in batches, add beef cubes, and sauté until brown, about 2 minutes. Using a slotted spoon, transfer to a bowl and set aside while working with the remaining beef cubes. Add oil if needed."
"Reduce the heat to medium and add butter. When melted, add onions, carrots, and celery; sauté for 7 minutes, scraping the bottom of the pot to dislodge any brown bits. Add garlic and sauté for 1 minute. Add flour and stir to coat; cook for 1 1/2 to 2 minutes. Pour in Guinness and beef broth; stir well, scraping the bottom of the pot."
The recipe uses 2 1/2 pounds of beef chuck cut into 1 1/2-inch pieces, bacon, onions, carrots, celery, garlic, flour, a 500 ml can of Guinness, beef broth, tomato paste, Worcestershire, brown sugar, bay leaves, rosemary, thyme, cayenne, cornstarch, water, and parsley. Beef and bacon are browned, vegetables are sautéed in butter, and flour is added to form a base. Guinness and beef broth are added, followed by seasonings and aromatics, and the stew simmers to tenderize the beef. The sauce is finished by thickening with cornstarch and garnishing with fresh parsley.
Read at Just A Pinch Recipes
Unable to calculate read time
Collection
[
|
...
]