Beef Braised In Guinness Recipes

GUINNESS BRAISED BEEF

Steps:

• Coat the chuck roast in flour and liberally season with salt & pepper.
• In a dutch oven or large stockpot, heat olive oil to high.
• Sear the beef for on all sides until golden brown, working in batches if needed.
• Remove the beef from the pan, leaving any liquid in the pot, and reduce heat to medium.
• Add onions and cook for about a minute - stirring frequently.
• Return beef to the pot and add remaining ingredients.
• Cover the pot and reduce heat to low. Simmer for 2 - 2 1/2 hours, or until beef is tender and liquids have thickened.
• Remove celery from pot, and adjust seasoning to taste before serving.

BEEF BRAISED IN GUINNESS RECIPE - (4.5/5)

Steps:

• Heat the oil in a 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 of the beef to the pan and sear until golden brown on all sides, about 5 minutes. Using a slotted spoon, transfer the meat to a plate; set aside. Repeat with the remaining meat. Add the bacon to the pan and cook until browned and crisp, about 3 minutes. Using a slotted spoon, transfer to the plate with the beef. Reduce the heat to medium, add the butter and onion, and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the flour and cook, stirring constantly with a wooden spoon, until no longer raw-tasting, 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 reduced by half. Return the beef and bacon to the pan along with any accumulated juices and add the carrots and bouquet garni. Add the beef broth and bring to a boil. Reduce the heat to low, cover with a tightfitting lid, and simmer until the beef is tender, stirring halfway through, about 1 hour and 45 minutes. Using a slotted spoon, transfer the beef, onion, bacon, and carrots to a large bowl. Raise the heat to medium-high and gently boil the braising liquid, uncovered, until thickened. Taste and season with salt and pepper as needed. Return the beef, onion, bacon, and carrots to the pan and stir. If you choose, serve with steamed red potatoes.

BEEF BRAISED IN GUINNESS

Steps:

• 1Heat the oil in a 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 of the beef to the pan and sear until golden brown on all sides, about 5 minutes. Using a slotted spoon, transfer the meat to a plate; set aside. Repeat with the remaining meat. 2Add the bacon to the pan and cook until browned and crisp, about 3 minutes. Using a slotted spoon, transfer to the plate with the beef. 3Reduce the heat to medium, add the butter and onion, and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 4 minutes. 4Add the flour and cook, stirring constantly with a wooden spoon, until no longer raw-tasting, 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 reduced by half. 5Return the beef and bacon to the pan along with any accumulated juices and add the carrots and bouquet garni. Add the beef broth and bring to a boil. Reduce the heat to low, cover with a tightfitting lid, and simmer until the beef is tender, stirring halfway through, about 1 hour and 45 minutes. Using a slotted spoon, transfer the beef, onion, bacon, and carrots to a large bowl. Raise the heat to medium-high and gently boil the braising liquid, uncovered, until thickened. Taste and season with salt and pepper as needed. Return the beef, onion, bacon, and carrots to the pan and stir. If you choose, serve with steamed red potatoes.