Braised food

Guinness Braised Beef

This beef stew develops many deep, savory flavors by first searing the pieces of beef, then removing them from the pot and sautéing bacon in the cooking juices. Onions are cooked in bacon grease, then simmered with Guinness before the meat is added with carrots and cooked until tender. Serve the stew with steamed potatoes for a hearty meal.

Game plan: You will need to make the Bouquet Garni before you begin.

This dish was featured as part of our St. Patrick’s Day Recipes slideshow.

  • Yield: 4 servings
  • Difficulty: Easy
  • Total: 2 hours

Ingredients (13)

  • 1 tablespoon olive oil
  • 2 pounds beef stew meat, such as beef chuck, cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 2 slices bacon, cut into 1/2 inch pieces
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, large dice
  • 2 tablespoons all-purpose flour
  • 1 1/4 cup Guinness stout beer
  • 2 medium carrots, peeled and cut into 1/2 inch rounds
  • 1 Bouquet Garni (see game plan note)
  • 1 1/4 cups low sodium beef broth
  • 1 pound steamed red potatoes, quartered (optional)

Instructions

  1. Heat oil in Dutch oven or large heavy-bottomed saucepan over medium-high heat until shimmering. Meanwhile, season the beef all over with salt and pepper. Add half the beef to the skillet and sear until browned on all sides, about 5 minutes. Using a slotted spoon, transfer the meat to a plate; put aside. Repeat with the remaining meat.
  2. Add the bacon to the skillet and cook until browned and crispy, about 3 minutes. Using a slotted spoon, transfer to the plate with the beef.
  3. Reduce heat to medium, add butter and onion and season with salt and pepper. Cook, stirring occasionally, until the onion is tender, about 4 minutes.
  4. Add flour and cook, stirring constantly with a wooden spoon, until no raw taste remains, about 2 minutes. Pour in the Guinness and stir to incorporate the flour, breaking up any lumps and scraping up any browned bits from the bottom of the pan. Let the mixture simmer until it reduces by half.
  5. Return the beef and bacon to the skillet with any accumulated juices and add the carrots and bouquet garni. Add the beef broth and bring to a boil. Reduce heat to low, cover with tight fitting lid and simmer until beef is tender, stirring halfway through cooking, about 1 hour and 45 minutes. Using a slotted spoon, transfer the beef, onion, bacon and carrots to a large bowl. Increase heat to medium-high and gently boil braising liquid, uncovered, until thickened. Taste and season with salt and pepper as needed. Return the beef, onion, bacon and carrots to the skillet and stir. If desired, serve with steamed red potatoes.

Drink pairing: Mount St. Helena Cabernet Sauvignon, Napa. Beef and Cabernet: It works. But even with a braise that includes a dark, toasty stout, you don’t want a syrupy, heavy wine; you want something with verve and acidity to brighten the palate. This inexpensive Napa red does the trick, trading the oak and jam for fresh, bright cassis and spice.