Beef and Guiness Stew Simon Pearce Restaurant
Easy to make and quite delicious on a cold winter night. From August 1989 Gourmet
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- 2 onions sliced
- 1 clove(s) garlic minced
- 1/4 cup(s) unsalted butter
- 1 pound(s) boneless lean chuck cut into 1/4 inch cubes
- 1/4 teaspoon(s) thyme crimbled
- 1/4 teaspoon(s) sage crumbled
- 1 bay leaf
- 1 cup(s) beef broth
- 1/4 cup(s) Guiness Stout
- a beurre manie: made by kneading together 1 tablespoon softened
- butter and 1 tablespoon flour
- oven-roasted potatoes as an accompaniment
- In a flameproof casserole cook the onions and the garlic in 2 tablespoons of the butter over moderately low heat, stirring, until the onions are softened, transfer the vegetables to a bowl, and reserve them. Heat the remaining 2 tablespoons butter in the casserole over moderately high heat until the foam subsides and in it brown the chuck, patted dry and seasoned with salt and pepper. Add the reserved vegetables, the thyme, the sage, the bay leaf, the broth, and the Guinness stout, bring the liquid to a boil and simmer the mixture, covered, stirring occasionally, for 1 to 1 1/2 hours, or until the meat is tender. Discard the bay leaf, bring the liquid to a boil and whisk in bits of the beurre manie, whisking until the sauce is thickened. Divide the stew and the potatoes between 2 heated bowls and sprinkle them with the parsley.
This recipe is a personal recipe added by MTN326 and has not been tested or endorsed by MyRecipes.
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