Beef Guinness Stew
Ingredients
- 2-3 lb beef - fatty chuck
- 1 lb potatoes - Yukon gold
- 4 carrots
- 2 celery
- 300 g mushroom
- 1 can Guinness
- 2 Tbsp flour
- 4 cups homemade beef stock
- 1 cup peas
- 2 medium onions
- 2 bay leaves
- thyme sprigs
- 3 Tbsp tomato paste
- 4 cloves garlic
- 2 Tbsp flour
- 4 packs gelatin
- 1 tsp anchovy paste
- 1 Tbsp soy sauce
- 1 Tbsp worcestershire sauce
Mise en place
- DO NOT CUBE THE BEEF
- leave two carrots whole
- chop two carrots into stew sized pieces
- halve the onion
- quarter the mushrooms
- leave celery whole
- chop potatoes to stew sized pieces
- store submerged during Cook 1
- OR do this just prior to Cook 2
Preparation
Stock mixture:
- in a blender, add:
- stock
- tomato paste
- gelatin
- soy sauce
- worcestershire sauce
- blend
- set aside.
Sear beef
- heat dutch oven with some oil
- sear beef
- remove beef - and cut into stew sized chunks and toss with flour
Precook some veggie
- add mushroom, small carrots, and diced onion
- cook until browned.
- remove and set aside
Cook 1
- add big carrots, celery, halved onion
- add stock mixture
- add bay
- add thyme
- add Guinness
- add beef
- Add garlic
- bring to boil
- put in oven for an hour
Cook 2
- remove from oven
- discard big carrots, onion halves , bay, thyme
- add potatoes
- add carrot/onion/mushroom
- cook in oven another hour
- remove
- add peas
- season to taste
Serve