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How To make Irish Beef In Guinness
2/3 lb Beef cubed
1/2 c Flour seasoned with salt and
-pepper OIl for frying 2 Sliced onions
4 Minced cloves garlic
3 Sliced carrots
1 ts Minced parsley
1/2 ts Thyme
Salt and pepper to taste Beef broth or stock 2 Bottles (12-oz each)
-guinness Dip beef in flour and coat on all sides. Brown in oil, in batches and remove to heat proof pot or casserole. Saute onions and garlic in same oil and add to beef. Add carrots, parsley and thyme. Season with salt and pepper. Pour enough beef broth to cover and bring to a boil. Reduce heat and simmer 30 minutes. Lift meat, onions and carrots from pot to serving plate with slotted spoon. Over high heat, reduce sauce to half the original volume. Pour sauce over meat and serve.
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The GUINNESS STOREHOUSE - Guinness Stew Recipe
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Irish Beef Stew
BEST Irish Beef Stew! Classic beef stew with the addition of dark and malty Irish Guinness Stout. For the printable recipe see:
Guinness Beef Stew
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How To Make Beef and Guinness Stew Recipe -- Irish Recipes
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Irish Stout Beef Stew - ST. PATRICK'S DAY
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Here's the recipe:
Ingredients
3 pounds chuck roast beef, bone-in
1 tablespoon + ½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, chopped
2 teaspoons, thyme
2 tablespoons raw cane sugar or brown sugar
12 ounce bottle Guinness Stout beer
½ cup red wine
2 – 14 ounce cans beef broth
6 ounce can tomato paste
3 beef bouillon cubes
1 pound carrots, peeled and sliced into crosswise 1-inch pieces
1 pound red potatoes cut into 1-inch pieces (I like to cut them in half and then quarter each half)
Instructions
Cut away any thick ribbons and layers of fat away from the meat as well as the bone. Discard the fat but set aside all bones.
Cut the beef in 1 inch pieces and transfer the stew meat to a large bowl.
Add the 1 tablespoon of salt and the pepper to the meat. Gently toss the meet so the salt is evenly distributed. Massage the beef with your hand.
Add the flour and toss the beef gently so each piece is dredged.
Heat a large frying pan with one tablespoon of oil on medium high heat.
Fry half of the beef until it is browned and seared. Remove the beef to its original bowl and fry the other half with the remaining oil.
Once all the beef has been removed, add the onions, garlic, ½ teaspoon salt, thyme and sugar. Cook the onions for 5 minutes until aromatic and soft.
Pour half a bottle of stout beer and wine into the pan. Scrape the bottom of the pan to remove any bits leftover from the beef. Add the remaining beer, tomato paste, and bouillon cubes. Allow the liquid to cook for a minute or two and let the cubes breakdown and dissolve.
pour mixture into pressure cooker.
Stir in the beef, carrots, broth and potatoes.
Seal the pressure cooker and when the steam valve opens to indicate it is locked, cook the stew for 20 minutes.
After 20 minutes, turn off the heat and allow the steamer to unlock the valve on its own before serving.
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