
Guinness Braised Beef
2025-03-24 18:12:51

A Hearty Feast for St. Patrick's Day!
Ingredients
- 2 ½ lbs. beef (crosscut shanks, chuck short ribs, or stew beef)
- 2 Tablespoons cooking oil
- 6 medium shallots, sliced thin
- 4-5 sprigs fresh thyme, chopped
- ¼ cup all-purpose flour
- 16 to 32 oz. Irish Stout, depending on how much liquid you want
- 2 Tablespoons dark brown sugar
- 2 bay leaves
- Rosemary sprigs
- ¼ cup tomato paste
- 2-3 garlic cloves, finely chopped
- 2 cups baby carrots
- Salt and Pepper
- Parsley, chopped for garnish
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Instructions
- Heat oven to 300° F
- Trim excess fat from beef and cut into 1 ½ inch cubes.
- Season liberally with salt and pepper.
- Gently dust with a bit of flour and reserve the rest of the flour. (If working with crosscut beef shanks, leave beef whole and skip flour dusting).
- Add cooking oil to Dutch oven over medium-high heat.
- Brown the beef then remove from the pot.
- Lower heat to medium and Sauté onions with the thyme, adding more oil as needed.
- When onions are translucent, stir in flour. Cook for about 1 minute.
- Deglaze the pot with some of the stout, scraping up all brown bit.
- Add remaining stout, brown sugar, garlic, tomato paste, rosemary sprigs, carrots and bay leaves.
- Increase heat and stir, returning the beef to the pot and bring to a boil.
- Remove from heat, cover and transfer to the oven.
- Cook for 2 ½ to 4 hours, or until the meat is tender. Check on the meat around the 2 hour mark.
- Remove from oven.
- Discard bay leaves and rosemary sprigs.
- Serve as is or over mashed potatoes or rice.
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