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    Simon-Rumpza Cookbook

    Guinness Beef Stew

    Dinner
    Irish
    Soup
    Stew
    ​

    8 servings

    porties

    3 hours 30 minutes

    totale tijd
    Begin met koken

    Ingrediënten

    1 (3 1/2-to 4-pound) chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces

    Salt and pepper

    3 tablespoons vegetable oil

    2 onion, chopped fine

    1 tablespoon tomato paste

    2 garlic clove, minced

    1/4 cup all-purpose flour

    3 cups low-sodium chicken broth

    1 1/4 cups Guinness Draught

    1 1/2 tablespoons dark brown sugar

    1 teaspoon minced fresh thyme

    1 1/2 pounds Yukon Gold potato, unpeeled, cut into 1-inch pieces

    1 pound carrot, peeled and cut into 1-inch pieces

    2 tablespoons minced fresh parsley

    Instructies

    Note: Use Guinness Draught, not Guinness Extra Stout, which is too bitter.

    Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.

    Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, ¾ cup Guinness, sugar, and thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.

    Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Stir in remaining ½ cup Guinness and parsley. Season with salt and pepper to taste, and serve.

    Notities

    We tried this with Aldi brand Guinness and it didn’t work as well — worth hoofing it to the grocery store for real Guinness as called for by the recipe

    I’ve never actually tried the recipe as written tbh. I just brown the beef and then cook the onions, add the tomato paste and garlic, then flour, then all the liquids. And then I just do it on the stovetop.

    I also like a softer carrot and potato so I put them in earlier than called for.

    Serve with Irish soda bread!

    Voedingswaarde

    Portiegrootte

    -

    Calorieën

    370

    Totale vet

    17 g

    Verzadigd vet

    5 g

    Onverzadigd vet

    9 g

    Transvet

    1 g

    Cholesterol

    58 miligrams

    Natrium

    940 miligrams

    Totale koolhydraten

    28 g

    Voedingsvezels

    -

    Totale suikers

    8 g

    Eiwit

    22 g

    8 servings

    porties

    3 hours 30 minutes

    totale tijd
    Begin met koken

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    Ingrediënten

    1 (3 1/2-to 4-pound) chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces

    Salt and pepper

    3 tablespoons vegetable oil

    2 onion, chopped fine

    1 tablespoon tomato paste

    2 garlic clove, minced

    1/4 cup all-purpose flour

    3 cups low-sodium chicken broth

    1 1/4 cups Guinness Draught

    1 1/2 tablespoons dark brown sugar

    1 teaspoon minced fresh thyme

    1 1/2 pounds Yukon Gold potato, unpeeled, cut into 1-inch pieces

    1 pound carrot, peeled and cut into 1-inch pieces

    2 tablespoons minced fresh parsley

    Instructies

    1

    Note: Use Guinness Draught, not Guinness Extra Stout, which is too bitter.

    2

    Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.

    3

    Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, ¾ cup Guinness, sugar, and thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.

    4

    Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Stir in remaining ½ cup Guinness and parsley. Season with salt and pepper to taste, and serve.