Country:
Ireland
Ingredients:
- 2 tbsp olive oil more if needed
- 2 1/2 lb beef chuck cut into 1½ - 2 inch cubes
- 3 cloves garlic minced
- 2 cups pearl onions or any onion roughly chopped
- 2 cups mushrooms thick slice
- 6 oz bacon sliced in small strips
- 1 cup carrots peeled and cut into chunks
- 1 cup celery rough cut
- 3 tbsp all-purpose flour
- 16 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups beef stock
- 2 cups baby potatoes cut in half. (can sub any type of potato)
- 3 sprigs thyme
- 3/4 tsp sea salt (to taste)
- 1/2 tsp black pepper (to taste)
Instructions:
- Cut the beef into 1 ½ -2" chunks. Pat dry then sprinkle with salt and pepper.
- Heat oil in a heavy-based wide pot over high heat (I used my All-Clad 6 qt 5 ply pot). Add beef and brown the pieces well on all sides. Remove and place on a plate until needed.
- Lower the heat to medium. If needed add additional oil.
- Add garlic, onions and mushrooms and cook for 3-4 minutes.
- Add Bacon and continue to cook until the bacon is browned (about 5 minutes)
- Add carrots and celery and continue to cook for 3-5 minutes.
- Add flour to the pan and mix in well. Allow the mixture to cook for 2-3 minutes to get the raw taste out of the flour.
- Add Guinness to deglaze the pan and get all the bits off the pan into the sauce. Then add the beef stock and tomato paste. Mix well.
- Add the browned beef into the pot (including any juices) along with the potatoes and thyme.
- Cover, lower heat so it is bubbling gently. Let the stew cook covered for 2 hours. At this point the beef should be pretty tender. Remove lid and let the stew continue to simmer for an additional 1-2 hours. The sauce will have reduced.
- Skim off any fat that may be on the surface of the stew. Adjust seasonings to taste with sea salt and pepper. Remove thyme and serve.
Allergy Information:
Dairy Free
Submitted by:
Brian Girard
Director, Procurement Operations
UPST