Beef Braised in Guinness
Total time: 80 minutes
A classic for St. Patrick's Day but a great cold-weather dish anytime. Slow braising makes the beef meltingly tender and the beer adds a robust flavor. Serve with 'Jacket Potatoes': potatoes baked in their skin and a staple in Ireland. This makes enough for 4 or 2 meals for 2.
- 24oz (720gr) beef suitable for stewing or braising
- 1 large or 2 medium onions
- 2 cloves garlic
- 5 - 6 medium carrots
- 3 bay (laurel) leaves
- 1 tsp dried thyme
- 2 cups (16oz, 480ml) Guinness
- 1 cup (8oz, 240ml) beef stock
- 1 tbs oil
- 4 tbs cornstarch (maizena, corn flour)
- 1 tbs paprika
- Cut beef into 1" (2.5 cm) cubes.
- Cut onion into quarters, then slice thinly.
- Mince or press garlic.
- Cut carrots in half the long way, then into 1" (2.5cm) pieces.
- Combine paprika and cornstarch in a plastic food bag.
- Add beef and toss to coat evenly.
- In a heavy saucepan or Dutch oven, large enough to hold everything easily, heat oil over medium-high heat. Add onion and sauté until translucent, about 5 minutes.
- Add beef and brown on all sides.
- Add garlic and sauté 1 minute more.
- Add remaining ingredients, bring to a boil, reduce heat to low, cover and simmer at least an hour. If it starts to dry out, add more Guinness or beef stock.
- If you would like the sauce thicker, dissolve 1 tbs cornstarch in 2 tbs water and stir in as much as you need - a little at a time, cooking and checking, or it will get too thick.
- When ready to eat, remove bay leaves and serve.