Irish Stout Beef Stew
This is the twist on the Carbonnade that I made a few weeks ago. Steeped in the smoky rich undertones of Guinness, the beef was imbued with bold and sweet flavours.
Ingredients (feeds 6 pax):
1.5 kg beef chuck
1 onion, diced to 1cm cubes
5 shallots, minced
2 cloves garlic, minced
2 carrots, diced to 1" cubes
1 1/2 cup sweet young green peas
500gm white button mushrooms
400ml stout, about 1 bottle
2 cups beef stock
1 cup chicken stock
2 tbsp honey (brown sugar works in a pinch)
2 bay leaves
15 sprigs fresh thyme, tied into bundle with butcher's twine
Dash of cayenne
2 tbsp tomato paste
5 tbsp bacon fat-infused oil
Salt to taste
Directions:
1) Brown beef in oil, salting liberally, searing quickly on all sides, working in batches.
2) Set aside and reserve in a large pot.
3) Using the same browning pan, fry up the garlic, onions and shallots till soft and caramelised, about 5 minutes on medium-high heat.
4) Add carrots and fry till slightly softened, about 2 minutes.
5) Add mushrooms and fry until water released is almost all evaporated.
6) Add tomato paste and cayenne, stirring through and frying until it smells toasty.
7) Add stout and stir honey till it melts through.
8) Add thyme bundle and bay leaves.
9) Transfer to the pot with the beef, topping up with beef and chicken stock.Bring to a boil and then simmer for at least 6 hours. If prepping in advance, bring to a boil then take off heat, and pop it into the fridge to steep overnight. Heat up on low heat for 5-6 hours the next day.
10) Add peas in the last 25 minutes before serving.
Ingredients (feeds 6 pax):
1.5 kg beef chuck
1 onion, diced to 1cm cubes
5 shallots, minced
2 cloves garlic, minced
2 carrots, diced to 1" cubes
1 1/2 cup sweet young green peas
500gm white button mushrooms
400ml stout, about 1 bottle
2 cups beef stock
1 cup chicken stock
2 tbsp honey (brown sugar works in a pinch)
2 bay leaves
15 sprigs fresh thyme, tied into bundle with butcher's twine
Dash of cayenne
2 tbsp tomato paste
5 tbsp bacon fat-infused oil
Salt to taste
Directions:
1) Brown beef in oil, salting liberally, searing quickly on all sides, working in batches.
2) Set aside and reserve in a large pot.
3) Using the same browning pan, fry up the garlic, onions and shallots till soft and caramelised, about 5 minutes on medium-high heat.
4) Add carrots and fry till slightly softened, about 2 minutes.
5) Add mushrooms and fry until water released is almost all evaporated.
6) Add tomato paste and cayenne, stirring through and frying until it smells toasty.
7) Add stout and stir honey till it melts through.
8) Add thyme bundle and bay leaves.
9) Transfer to the pot with the beef, topping up with beef and chicken stock.Bring to a boil and then simmer for at least 6 hours. If prepping in advance, bring to a boil then take off heat, and pop it into the fridge to steep overnight. Heat up on low heat for 5-6 hours the next day.
10) Add peas in the last 25 minutes before serving.
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