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

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

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