This incredibly rich and heartfelt beef is made with a winter beer is the final comfort meal. It’s also easy and made with one basket. You will love forcible melting-your mouth tender beef and seaside.
I love cooking with a wine beer, and this beef stew is one of my favorite ways to use it. Dark beer makes steamed and incredible fragrant. It’s perfect that slowly seasoned the meat until it becomes a fell competition.
Believe or not, the beef stew is really clear. This version made by Guinness Beer is not different. You will need more than 2 hours. Although it is not 2 hours to ignite with the stove. The good news is that your hands are about 30 minutes in time. For more comfortable recipes for more steamed, try our Classic beef stew with red wine or this I can fry made in an instant pot.
The main components
- Beef fried and flour. Use a well embodied Chuck Roast for the best beef. Marrbing (these white veins of fat) is the key to cry with beef. Cut Chuck’s fever into cubes and throw them with flour for beautiful outlines and crust. If you want to hold it gluten, skip the flour.
- Garlic and tomato pasteWe build an incredible taste in this stew. It starts with sautéed garlic and tomato paste, which creates a rich basis for gravity.
- Gueres of Guinness. While any beer will work, we love deep, fried notes that the wine adds to the stew. It strengthens the taste of meat products and creates a really fragrant grain. Dry red wine or coffee are also excellent substitutes for beer.
- Share: I recommend using good quality chicken or beef stock. If you have time, Homemade beef stock It’s fantastic.
- Worcestershire sauce and thyme. These are classic beef stew. If you only have dried thyme, check the tips below because you need.
- Vegetables. At the end of cooking we add onions, carrots, celery and potatoes. Feel free to add other root vegetables such as parsles or turnip, even a taste and heartfelt.
How to make a wine beef stew
The beef stew of my wines, at first you look at a little hands, and then you have to sit down and relax.
For the best, grateful to it for the most wonderful beef on it before you fall into the weight. To do this, I dried them, rolled up with a few flour, and then until all sides of the brown. This step quickly passes, because we are only brown with meat, I don’t make it all the way.
After your meat is ready, you can prepare the grain, from tomato paste and garlic, then adding wine to beef and adding steamed ingredients.
When your gravity is ready, put the beef in it and cook low to simmer for about an hour. Throw in your vegetables and keep cooking until the vegetables are tender, and the beef is divided with a fork.
Seriously good wines beef stew
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Preparation
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Boil
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This is an incredibly delicious wine beef stew, tender beef, carrots and potatoes with your mouth. If you don’t have wine on hand, use your favorite dark beer, dry red wine or coffee. As a last resort, use more beef stock.
Makes 6 maintenance
You will need
4 tablespoons vegetable oil or if necessary
2 pounds well embodied beef chuck fried, cut into 1 inch cube
Salt and freshly ground black pepper
1/4 cup flour
5 garlic cloves, minced
2 tablespoons tomato paste
1 (11.5-ounce) Bottle Guinness Stout beer
4 cups beef stockor more if necessary
1 tablespoon Worcestershire sauce
4 sprigs fresh thyme or 1 teaspoon of dry thyme
2 medium onions, peeled and cut into large pieces
1 pound of carrots, peeled and cut into large pieces, 5 to 6 carrots
4 medium lock celery, cut into large pieces
8 ounces small candle potatoes, about 20
Directions:
1Pre Boil the oven 300 ° F (148 ° C).
2Make a beef cube drying using paper towels, then season with all the salt and pepper.
BookletAdd the flour in a bowl or plate, then season the seasoned beef in the flour so that it is lightly covered on all sides.
ThreeHeat 2 tablespoons of oil in the Great Dutch oven on average high heat. When the oil shines, it works into batches and add the cube of the flour beef, making sure they do not collect them very much. Cook, sometimes turning until beef beef above all sides. Transfer to the plate, then continue with the remaining beef cubes, adding more oil if necessary.
5Reduce the heat below the average, then mix into garlic and tomato paste. Cook, stirring constantly for about 1 minute.
6 years oldPour into a beer, then use a wooden spoon to scratch the bottom and side of the basket, raising as many as possible bits as possible.
HaPour in the beef stock, then add Worcestershire sauce and thyme.
HaBring low to simmer, then add beef and any juices left over to the plate to a basket. Cover with a basket cover and move the oven. Cook, stirring once or twice, 1 hour.
HaWhile the beef is cooked in the oven, heat another two tablespoons of oil on medium heat. Add onions, carrots and celery. The season with a pinch of salt and pepper, then cook, often mixing up to all sides, be lightly brown for about 10 minutes. Put aside.
10 years oldAfter 1 hour later, remove the Dutch furnace cover and mix in onion, carrots and celery. Add the potatoes, then continue to bake, the cover is partially connected until the beef is a tract, from 45 minutes to 1 hour. If the stewing top dries, add some additional beef stocks.
11Remove beef steamed from the oven, throw away any excess fat and remove from thyme stems. Taste, then adjust the extra salt and pepper. To serve.
Adam and Junny tips
- If you don’t have a Dutch oven, you can fray beef in a large bowl, then add everything to a large baking plate with aluminum foil.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1/6 of the compatriots
Compound
Scintend
412
Compound
Total fat
17.1 g
Compound
Saturated fat
9.7 g
Compound
Cholesterol
89.4 mg
Compound
Sodium
920.1 mg
Compound
Carbohydrate
25.9 g
Compound
Dietary fiber
4.4 g
Compound
General sugar
7.1 g
Compound
Protein
34.5 g
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
