Guinness Braised Beef With Mushrooms
photo by Jostlori
- Ready In:
- 2hrs 55mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 4 tablespoons vegetable oil (or as needed)
- 3 lbs boneless beef roast (chuck or round, trimmed, cut into 1-1/2 inch cubes)
- salt & freshly ground black pepper
- 4 medium onions, coarsley chopped
- 3 carrots, pared, sliced thick
- 3 garlic cloves, bruised, peeled
- 6 whole allspice
- 3 whole cloves
- 2 sprigs fresh parsley
- 2 sprigs fresh thyme or 1/4 teaspoon dried thyme
- 1 bay leaf
- 1 dried red chili pepper
- 1 (13 3/4 ounce) can beef broth
- 1 (12 ounce) bottle Guinness stout
- 2 teaspoons tomato paste
- 2 tablespoons unsalted butter
- 2 cups fresh mushrooms, thickly sliced
- 1 tablespoon red wine vinegar (or to taste)
- 2 -3 tablespoons chopped fresh parsley
directions
- Arrange rack in lower third of oven. Preheat oven to 350 degrees.
- Heat 2 T. oil in Dutch oven over high heat. Add 5 or 6 meat cubes and sprinkle with salt and pepper. Brown meat on all sides, 5-6 minutes; transfer to plate. Brown remaining meat in batches, adding oil as needed.
- Add onions, carrots, and garlic to Dutch oven and stir to coat with oil. Reduce heat to medium and cook, stirring occasionally, until onions are light golden, about 15 minutes.
- Meanwhile, tie allspice, cloves, parsley and thyme sprigs, bay leaf, and chile pepper in a piece of cheesecloth.
- Add beef broth, stout, tomato paste, browned meat, and spice bag to Dutch oven. Heat to boiling, scraping bottom of pan with wooden spoon. Cover Dutch oven tightly with aluminum foil and lid. Bake, stirring occasionally, until beef is tender, 1-1/2 to 2 hours. If necessary, add water to keep solids covered with liquid while baking.
- Note: Recipe can be made up to this pint 3 days in advance. Remove spice bag and store beef in refrigerator. Before proceeding, remove fat from surface and heat to simmering.).
- Meanwhile, heat butter and 1 T. vegetable oil in large skillet over medium-high heat. Add mushrooms and cook until light golden, about 4 minutes.
- Transfer Dutch oven to top of stove. Remove spice bag and skim off fat from surface. Stir in vinegar and taste and adjust seasonings. Using slotted spoon, add mushrooms to stew. Simmer stew covered 5-10 minutes. Stir in chopped parsley. Serve hot over cooked rice or mashed potatoes.
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Reviews
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This is oh-so-good! As Kathy said, it makes the house smell wonderful when it's cooking! We especially loved the sauce. I took a chance because Costa Rican beef is very lean and grass-fed. And sure enough, the $7/lb beef was tough and stringy. :-( But the sauce was delicious and I can't wait to 1) make this again when we move back Stateside to the land of lovely grain-fed beef; and 2) have the leftover sauce over mashed potatoes tomorrow. Yum! Made for Culinary Quest Family Picks. Thanks for posting!
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Excellent! It may seem like a lot of steps, but really most of the time this dinner is happily cooking away in the oven and making the house smell wonderful. My whole family loved this dinner. I served it over mashed potaotes and loved having the extra juices/gravy to pour over them. One of my favorite recipes of the Culinary Quest 2 and going into my best recipe file. Thank you!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!