منوعات

آخر المقالات

منوعات
جاري التحميل ...

Guinness Beef Stew

Cooking with a dark strong Irish beer can be tricky, even it appears to be the perfect match for hearty beef stew. So I did what I usually do when I have a recipe conundrum; I turned to Cooks Illustrated for a solution to the bitterness that can come when cooking with an Irish ale. I knew they would know how to get that deep, roast flavor a dark beer can provide without the less-desirable qualities. 

Julian's Guinness Beef Stew
The recipe below is not an exact copy of the original, as I've added the mushrooms, pearl onions and peas, and a bit of celery along with the onion in the base. The basic technique is the same however.


NOTE: It is important that you purchase a beef chuck-eye roast or another roast from the chuck front shoulder) area. You never know what you are getting when you purchase packages of pre-cut meat marked 'stew beef'. Often these are odds and ends from many different cuts of meat, which will not cook evenly.

In the pot and ready to serve. This version without peas and pearl onions.

Ingredients
1 (3 1/2-to 4-pound) boneless beef chuck-eye roast
Salt and pepper 
3 tablespoons vegetable oil 
2 onions
1 stalk celery, optional
1 tablespoon tomato paste 
2 garlic cloves
1/4 cup all-purpose flour 
3 cups low-sodium chicken broth 
1 1/4 cups Guinness Draught 
1 1/2 tablespoons packed dark brown sugar 
1 teaspoon minced thyme 
1 1/2 pounds Yukon Gold potatoes
1 pound carrots
8 ounces pound baby mushrooms (optional)
8 ounces frozen pearl onions (optional)
8 ounces frozen baby peas (optional)
2 tablespoons minced fresh parsley

Instructions
Trim the beef of the fat cap if it wasn't removed by your butcher. Pull apart at seams, then trim excess fat and cut into 1 1/2-inch pieces. Finely chop the onions and optional celery and set aside. Mince the garlic cloves.  

Adjust oven rack to lower-middle position and heat oven to 325F degrees. (Do not use convection setting.) Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and pinch of salt and cook, stirring occasionally, until beginning to brown, about 6-8 minutes. Add the celery and continue to cook until well browned, 4-6 minutes longer.

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, 3/4 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.

Wash and peel the potatoes and carrots. Cut into 1-inch pieces and stir in. Continue cooking for 45 minutes more. Stir in the optional peas and pearl onions and cook 30-45 minutes longer until the carrots and potatoes are tender.  Turn off the oven and let the pot sit inside for one hour.  

Remove from oven and stir in remaining 1/2 cup Guinness and parsley. Taste, adjust seasoning if necessary and serve.

التعليقات



إذا أعجبك محتوى مدونتنا نتمنى البقاء على تواصل دائم ، فقط قم بإدخال بريدك الإلكتروني للإشتراك في بريد المدونة السريع ليصلك جديد المدونة أولاً بأول ، كما يمكنك إرسال رساله بالضغط على الزر المجاور ...

إتصل بنا

موقع ملوك الطبخ

موقع ملوك الطبخ يقدم أشهى وأسهل وصفات الطبخ من جميع وصفات طبخ سريعة و شهية الاصناف . سواء الاطباق الرئيسية او الحلويات الغربية والشرقية وغيرها
jquery