Beef and Guinness Stew feat. MyVirginKitchen
Beef and Guinness stew is a perfect dish to warm you up on a cold day! Get the recipe:
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Beef and Stout Stew
Here is a recipe for Beef and Stout Stew. This is a very hearty with lots of flavor. Great for anytime of the year but especially on those cold days.
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Beef and Stout Stew
INGREDIENTS
· 2 lbs. beef stew meat, well trimmed
· 2 Tbsp. cooking oil
· ½ cup all-purpose flour
· 2 tsp. salt
· ½ tsp. pepper
· 1 tsp. dried leaf oregano (not ground)
· 1 tsp. dried leaf thyme (not ground)
· 1 tsp. onion powder
· 1 (6-oz.) can tomato paste
· 1 (15-oz.) can beef broth
· 3 cups quartered potatoes
· 3 cups cut carrots
· 1 small white onion, cut into large pieces
· 2 tsp. minced garlic
· 1 (11.2-oz.) bottle stout
Slow Cooker Size:
· 6-quart or larger
INSTRUCTIONS
1. In a large ziplock bag or large bowl, add the flour, salt, pepper, oregano, thyme, and onion powder. Add the beef and shake until the beef is well coated.
2. In a large skillet set to medium high heat, add the oil. When the oil is hot add the flour coated beef and brown the meat on all sides, don't let burn. When the meat has browned add the tomato paste and beef broth. Stir the beef, tomato sauce and beef broth until a thick sauce forms. Set aside off the heat.
3. Add the potatoes, carrots, onion, and garlic to the slow cooker. Add the beef and sauce mixture over the veggies. Pour over the Guinness beer and stir. Add bay leaves on top.
4. Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
5. Serve and enjoy!
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???? Winter's Coming Beef And Stout Stew - Beef Stew
Our Winter's Coming Beef And Stout Stew Recipe is a perfect beef stew for those colder winter nights. This hearty beef stew is great served over mashed potatoes:
Ingredients:
1 Kg (2 pounds) stewing beef
2 - 3 Tbsp oil
Salt and pepper to taste
60 mL (1/4 cup) tomato paste
15 - 30 mL (1 -2 Tbsp) Marmite or Vegemite
500 mL (2 cups) chicken or beef stock
2-4 cloves garlic, minced
4 sprigs of fresh thyme
1 can stout, or dark beer
2 -4 onions, chopped
2 big carrots, chopped
2 -3 ribs celery, chopped
Method:
Preheat oven to 325ºF
Cut up beef into 1 cubes.
Season beef with salt and pepper.
Heat a heavy cast iron Dutch oven on high, and coat bottom with oil.
Brown the beef in batches.
Place all of the beef back in the Dutch oven, and still on high add the tomato paste.
Stir in the tomato paste and cook in the oil and beef juices for a minute or two before adding the Marmite.
Continue frying the beef, tomato, and Marmite until you've built up a really great fond.
Deglaze the pan with the chicken stock.
Add the garlic, thyme, beer, onion, carrot, and celery.
Bring to a gentle boil, cover and place in the oven for 3-4 hours.
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Why is This Irish Beef Stew so Good? - Is it the Guinness Stout?
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COMFORTING 1 POT BEEF STEW (My Best Recipe of 2022)
Athletic Greens Offer: Get up to a year's supply of immune-supporting Vitamin D + 5 individual travel packs, both FREE with your first purchase! This low-fuss 1 pot (and 1 pan) beef stew recipe is hands down one of my favorites of 2022. Classic, comforting, and SUPREMELY flavorful.
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BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KUHN RIKON PEELER:
6.75qt LE CREUSET DUTCH OVEN:
INSTANT READ THERMOMETER:
-- RECIPE --
STEW RECIPE
▪5lb/2.5kg beef chuck
▪Olive oil
▪Salt
▪200g or about 2c pearl onions, peeled
▪400g or 3.4-4c carrots, cut into big chonky pieces
▪300g or 4.5-5c mushrooms, cut into large pieces
▪115g/1stick unsalted butter
▪125g or 3/4C + 3Tbsp AP flour (gluten free works too)
▪1800g or 1.8L/qt good beef stock (OR see my flavorful beef stock dupe below)
▪450g/1pint dark stout beer
▪500g/4c small golden potatoes, partially peeled and cut into very large chunks
▪2-3 bay leaves
▪2-3 sprigs of thyme
▪150g or 1 heaping cup frozen peas
▪fresh cracked black pepper
4 packets powdered gelatin
Preheat oven to 500F/260C.
Remove band of fat in the center of the pieces of chuck. See video @0:36. Cut the rest of the meat into cubes. You should be left with about 3.5lb/1.5kg of meat. Add meat cubes to a bowl and drizzle with generous amount of olive oil and 2 large pinches of salt. Toss to coat and spread beef onto a half sheet tray and load into oven to sear for about 20-25mins until well browned.
Preheat a large heavy-bottomed pot over medium high. Add a generous glug of olive oil followed by mushrooms, carrots, onions, and pinch of salt. Sweat the veg to par-cook for 3-5mins until beginning to soften and caramelize. Transfer veg into a bowl and set aside.
Return pan to stove over medium heat and add stick/115g butter. When butter is melted, add 100g or 3/4c of flour. Stir to cook, scraping up brown bits from bottom of the pot. Fry for 60-90 seconds until smooth and taking on color.
Add beef stock and beer. Bring to a simmer, stirring and scraping frequently. When simmering, add in beef. Add a splash of water to the beef cooking tray, scraping up beef fond. Add to pot with beef. Stir to combine. Load pot, uncovered, into 300F/150C oven and cook for 2 hours, stirring halfway through.
Add potatoes into the bowl with the par-cooked vegetables and mix with 25g/3Tbsp flour. Toss to combine. (NOTE: if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here).
Add potatoes/veggies into stew pot and gently stir. Add in bay and thyme. Return to oven to cook for 1 more hour.
At this point, check the beef and potato for done-ness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy.
Ladle off excess fat from top of stew (or allow to cool slightly, refridgerate, then scrape off fat from top once cooled). Stir peas into hot stew.
Taste for seasoning and add salt if needed. Ladle into bowl, top with fresh cracked black pepper, and serve with a piece of rustic sourdough bread.
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BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID
▪1800g or 2 boxes store bought beef stock
▪30g better than bouillon
▪30g tomato paste
▪30g worcestershire
▪28g/4 packets of powdered gelatin
Stir ingredients to combine and dissolve gelatin.
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CHAPTERS:
0:00 Intro
0:14 Cutting down the beef
1:26 Veggie prep
2:36 Cooking the veg and making the roux
4:13 Flavorful cooking liquid (homemade stock dupe)
5:30 Adding the beef
6:11 Prepping the potatoes and returning to oven
7:36 AG1 ad
8:36 Finishing the stew
10:35 Let’s eat this thing
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Beef and Guinness stew
Marco Pierre White shares his secrets for creating this delicious, warming stew.