Guinness Stout Beef Stew
|Beef||2 Pound, cubed|
|Onion||1 Large, diced|
|Leek||1 , sliced|
|Carrot||1 , sliced|
|Stalk celery||1 , sliced|
|Dried thyme||1⁄4 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon|
|Garlic||6 Clove (30 gm), peeled and minced|
|Guinness beer||17 Ounce|
|Tomato paste||1 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Bay leaves||2 , dried|
|Button mushrooms/Cremini mushrooms||1⁄2 Pound, halved|
|Freshly ground black pepper||1|
In a large stock pot, brown the beef on all sides in small batches. Remove beef and set aside. Remove all but 1 tablespoon of the drippings from the pot. Then, add onions, sautéing until soft. Add leeks, carrot, celery, thyme and rosemary and continue to sauté until soft. Next add the garlic, and sauté until fragrant. Mix in the flour, stirring until well combined.
Next, add 1 cup of Guinness scraping the pot with a wooden spoon to release the flour that may be stuck on the pot. Now, add remaining Guinness, beef, tomato paste, Worcestershire sauce and bay leaves. Bring to a boil and then simmer about 45 minutes to an hour or until meat is tender and the sauce has thickened. Finally, stir in mushrooms and continue simmering until mushrooms are cooked through. Season with salt and pepper to taste.
Recipe Courtesy: HolidaysCentral.Com. HolidaysCentral.com is the year round destination for recipes, traditions, decorating, crafts and activities all centered on Holidays and Seasonal themes.