Side Pannel
Beef, Guinness and Mushroom Stew
Beef, Guinness and Mushroom Stew
- Recipe Submitted by Kalina on 08/19/2010
Category: Beef, Stews, Meat, Main Dish
Ingredients List
- 2 to 3 tbs. canola oil, divided use
- 2 lb. button or cremini mushrooms, halved
- salt and ground black pepper, to taste
- 1/4 tsp. dried thyme, divided
- 1/4 tsp. dried rosemary, divided
- 2 cups chopped onion
- 3-4 garlic cloves, minced
- All-purpose flour, for dredging meat
- paprika
- 2 to 2 1/2 lb. lean beef stew meat (or sirloin), cubed
- 1 bottle Guinness
- 32 oz. beef broth
- 1 dried bay leave
- 1 teaspoon Worcestershire sauce
- 3 large carrots, peeled, halved lengthwise, and cut into 1-inch chunks
- 1 tbsp parsley, chopped
Directions
Great recipe for a cold winder day or for St. Patrick's day!
Directions:
In a Dutch oven or large, heavy pot, heat up 1 tbs of the oil. Add the mushrooms, then season with salt, pepper, thyme and rosemary, and cook until soft and browned. The mushrooms will release their water after a few minutes. Cook, stirring often, until the water evaporates. Remove mushrooms from pan and set aside in a bowl.
Heat 1/2 tbs. oil in the pot and add the onions. Cook until lightly browned, about 5 minutes. Add the garlic and season with salt and pepper and cook for 2-3 more minutes, stirring often. Remove and add to the bowl with the mushrooms. Set aside again.
In a small bowl, mix the 1/2 cup flour with the salt, pepper and paprika. Coat the meat with it, shaking off the excess. Heat 1 tbs. oil in the pot to medium-high heat. Add the beef and cook until well browned on all sides, for about 6 minutes. Remove meat and set aside.
Add Guinness to the pot, scraping up an brown bits with a wooden spoon. Add the beef broth, bay leave, Worcestershire sauce, and all the beef with its juices. Cover, and as soon as the stew begins to bubble, reduce heat to medium-low so that it maintain a simmer. Cook for 1 hour.
Add the carrots, thyme, and the cooked mushrooms to the stew. Simmer, uncovered for 45 minutes or until carrots are tender. Taste for seasoning and add additional salt and pepper to taste. Ladle into bowls, garnish with parsley and serve.
Picture by Southernpixel everystockphoto.com
Directions:
In a Dutch oven or large, heavy pot, heat up 1 tbs of the oil. Add the mushrooms, then season with salt, pepper, thyme and rosemary, and cook until soft and browned. The mushrooms will release their water after a few minutes. Cook, stirring often, until the water evaporates. Remove mushrooms from pan and set aside in a bowl.
Heat 1/2 tbs. oil in the pot and add the onions. Cook until lightly browned, about 5 minutes. Add the garlic and season with salt and pepper and cook for 2-3 more minutes, stirring often. Remove and add to the bowl with the mushrooms. Set aside again.
In a small bowl, mix the 1/2 cup flour with the salt, pepper and paprika. Coat the meat with it, shaking off the excess. Heat 1 tbs. oil in the pot to medium-high heat. Add the beef and cook until well browned on all sides, for about 6 minutes. Remove meat and set aside.
Add Guinness to the pot, scraping up an brown bits with a wooden spoon. Add the beef broth, bay leave, Worcestershire sauce, and all the beef with its juices. Cover, and as soon as the stew begins to bubble, reduce heat to medium-low so that it maintain a simmer. Cook for 1 hour.
Add the carrots, thyme, and the cooked mushrooms to the stew. Simmer, uncovered for 45 minutes or until carrots are tender. Taste for seasoning and add additional salt and pepper to taste. Ladle into bowls, garnish with parsley and serve.
Picture by Southernpixel everystockphoto.com
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