Soup/Guiness Beef Stew

A: 2 1/2# brisket, shoulder, or other beef cut
    1T olive oil
B: 3 onions, sliced
C: 2 carrots, peeled and chopped
    3 ribs celery, chopped
    1 1/2 red onion, chopped
    12oz mushrooms, sliced
    4c garlic, minced
    2t rosemary, crushed
D: 1 can Guinness stout
E: 1 1/2C flour
    2t baking powder
    1t salt
    1/2C butter
F: 2T flour
    Salt & pepper
G: 1C cheddar cheese, grated (or trotter gear)
H: 1 egg yolk
    1T water
1. Place (A) in Dutch oven over high heat, and sear both sides of the beef,
    then remove to a plate.
2. Deglaze Dutch oven with some beer, add (B), cover and sweat over low heat
    for 25 minutes. Remove lid and cook for 20 minutes more until onions are
    caramelized.
3. Add (C) to Dutch oven, cover and sweat for 5 minutes. Return beef to Dutch
    oven, add (D) plus water if needed. Place covered in 300F oven and bake for
    3 hours.
4. Combine (E) into dough, wrap tightly in plastic wrap, and refrigerate for at
    least 60 minutes.
5. Separate beef and vegetables from liquid, skim 2T fat plus (F) into saucepan
    and whisk to make a roux. Add the remaining cooking liquid, and stir until
    thick.
6. Pull beef apart into bite-sized shreds, place in crust, along with gravy and
    (G). Brush with (H) and bake 375F for 45 minutes.

Servings: 6

$Id: Guiness_beef_stew,v 1.4 2017/12/15 05:40:05 deaven Exp $

 Recipe Card
Ingredient list only (can be imported to MyFitnessPal)