Description
From "cooking with beer", good food magazine march 1988
Ingredients
- Vegetable Oil
- Boneless Beef Roast
- Salt & Freshly Ground Black Pepper
- Onions
- Carrots
- Garlic Cloves
- Whole Allspice
- Whole Cloves
- Fresh Parsley
- Fresh Thyme
- Bay Leaf
- Dried Red Chili Pepper
- Beef Broth
- Guinness Stout
- Tomato Paste
- Unsalted Butter
- Fresh Mushrooms
- Red Wine Vinegar
Instructions
- Arrange rack in lower third of oven
- Preheat oven to 350 degrees
- Heat 2 t
- Oil in dutch oven over high heat
- Add 5 or 6 meat cubes and sprinkle with salt and pepper
- Brown meat on all sides, 5-6 minutes
- Transfer to plate
- Brown remaining meat in batches, adding oil as needed
- Add onions, carrots, and garlic to dutch oven and stir to coat with oil
- Reduce heat to medium and cook, stirring occasionally, until onions are light golden, about 15 minutes
- Meanwhile, tie allspice, cloves, parsley and thyme sprigs, bay leaf, and chile pepper in a piece of cheesecloth
- Add beef broth, stout, tomato paste, browned meat, and spice bag to dutch oven
- Heat to boiling, scraping bottom of pan with wooden spoon
- Cover dutch oven tightly with aluminum foil and lid
- Bake, stirring occasionally, until beef is tender, 1-1 / 2 to 2 hours
- If necessary, add water to keep solids covered with liquid while baking
- Remove spice bag and store beef in refrigerator
- Before proceeding, remove fat from surface and heat to simmering
- )
- Meanwhile, heat butter and 1 t
- Vegetable oil in large skillet over medium-high heat
- Add mushrooms and cook until light golden, about 4 minutes
- Transfer dutch oven to top of stove
- Remove spice bag and skim off fat from surface
- Stir in vinegar and taste and adjust seasonings
- Using slotted spoon, add mushrooms to stew
- Simmer stew covered 5-10 minutes
- Stir in chopped parsley
- Serve hot over cooked rice or mashed potatoes