Beef simmered in Guinness or stout

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I don’t know if it has to do with the fact that I haven’t been drinking alcohol in the last couple of months, but this is my second beer recipe on my blog. And while beer soup is quite a peculiar dish, beef stewed in Guinness, with a sweet, malty aftertaste, is another matter entirely.

Instead of stewing the meat over low heat, we’ll do it in the oven.

Take advantage of this method of stewing meat. The benefits include more even heat distribution compared to stovetop cooking, which makes the meat cook more evenly, juicier and softer, and requires much less attention, doing without even the occasional stirring.

Be sure to serve it with bread to dip it in the sauce while snacking on the beef.

And when you finish with meat – drink the rest of the rich, dark broth. You can drink it right from the plate and bring it to your lips. It will be a great end to a meal, and maybe even the best part of it.

Recipe from asplashandadash.

⏱ Cooking time — 2 hours and 30 minutes overall. Includes 30 minutes of preparation and cooking + 2 hours unattended.

🥣 Ingredients

🍽 For 6 servings:

• 1,25 kg (2,8 lb) of beef (shoulder or other part for stewing)
• 2 tbsp. flour
• 2 large onions
• 450 g (16 oz) carrots
• 1 tbsp. of tomato puree
• 450 ml (2 cups) of Guinness beer (or other stout)
• 450 ml (2 cups) of water
• 2 bay leaves
• 2 tbsp. brown sugar
• 1 tbsp. cider vinegar (apple, can be replaced with wine vinegar)
• salt, pepper

Equipment:

• A cast-iron roaster (ideally) or a thick-walled 3+ liter pot.

 🔪 Step by step Directions

Preheat oven to 150°C (300°F), top+bottom mode.

Preparation (part 1): chop beef and onions

Cut 1.25 kg (2,8 lb) of beef into large chunks, about 5 cm (2 inches) apart. Put it in a bowl and set aside.

Peel 2 large onions, cut in half and cut into thick half rings about 1 cm thick (½ inch).

Preparation (part 2): chop carrots, mix beef with flour

Peel 450 g (16 oz) of carrots with a vegetable peeler or knife. Cut off the tips and cut into thick (about 1 cm) circles. Set the sliced vegetables aside.

In a bowl, add half of the flour (1 tbsp.) to the beef. Stir to make sure the slices are coated on all sides with flour.

Roast half of the beef

Heat 2 tbsp. of neutral vegetable oil in a roaster or saucepan over high heat.

Place half of the beef in a pan and roast on all sides. Allow to brown one side properly before flipping it over. Try to fry the pieces on all sides, including the sides, holding them with tongs.

Roast for about 4-5 minutes. Transfer to a bowl.

Roast the other half of the beef. Prepare the vegetables

Roast the other half of the beef in the same way. Remove to a bowl, set aside.

Add the onion to the pot. Cook, stirring occasionally for about 2 minutes.

Add carrots and cook another 2-3 minutes, stirring occasionally.

Finish cooking on the stove, stew in the oven

Add the remaining flour (1 tbsp.), 1 tbsp. tomato puree and stir. Return the beef to the pot along with the juice from the bottom of the bowl.

Pour in 450 ml (2 cups) of Guinness beer (or whatever stout you are using) and 450 ml (2 cups) of water.

Add 2 tbsp. brown sugar, 2 bay leaves and stir.

Cover with a lid and send to the oven.

Bake for 1 hour and 30 minutes.

Finish cooking and serve

After an hour and a half, take the meat out of the oven and pour in 1 tbsp. cider vinegar (apple, you can substitute wine vinegar), salt and pepper. Stir and put in the oven for another 30 minutes.

Serve immediately or turn off the heat and leave the meat in the oven until serving.

Don’t eat it all at once, after a night in the refrigerator and steaming it will taste even better.