Beef and Guinness Stew
Ingredients
This Guinness hamburger stew is an extremely straightforward dish, and yet, it has a profound, perplexing, rich flavor. The maltiness of dim lager truly does astonishing things for the sauce. I served this in a pleasant ring of green onion-pureed potatoes. I genuinely want to believe that you check this out, whether for Holy person Patrick's Day or any season.
Cooking Ingredients
4 cuts bacon, cut into little pieces
2 ½ pounds boneless meat toss, cut into 2-inch pieces
1 ½ teaspoons salt, partitioned, or more to taste
newly ground dark pepper to taste
2 onions, coarsely hacked
4 cloves garlic, minced
1 (14.9 ounce) can dull brew (like Guinness)
¼ cup tomato glue
3 carrots, cut into 1-inch pieces
2 stems celery, cut into 1-inch pieces
4 twigs new thyme
1 teaspoon white sugar
½ teaspoon newly ground dark pepper, or to taste
2 ½ cups chicken stock, or depending on the situation to cover
4 cups pureed potatoes (Discretionary)
Cooking Direction
Cook and mix bacon in a weighty skillet over medium-high intensity until bacon is seared and fresh, 3 to 4 minutes. Switch off the intensity and move bacon into a huge stew pot, holding bacon fat in the skillet.
Season meat hurl 3D squares liberally with 1 teaspoon salt and dark pepper to taste. Go intensity to high under the skillet and burn meat pieces in the hot fat on the two sides until seared, around 5 minutes. Place meat in the stew pot with bacon, leaving fat in the skillet. Turn heat down to medium; cook and mix onions in the held fat in the skillet until delicately carmelized, 5 to 8 minutes; season with a huge spot of salt.
Cook garlic with onions until delicate, around 1 moment. Empty brew into the skillet and mix with a wooden spoon, scraping up and dissolving any cooked pieces of food into the fluid. Pour cooking fluid from the skillet into the stew pot. Mix in tomato glue, carrots, celery, thyme branches, sugar, 1/2 teaspoon dark pepper, and enough chicken stock to cover.
Carry stew to a delicate stew, mixing to join; decrease intensity to low and cover pot. Stew until hamburger is fork-delicate, around 2 hours. Mix stew periodically and skim fat or froth whenever wanted.
Eliminate cover and raise intensity to medium-high. Carry stew to a low bubble and cook until stew has somewhat thickened, 15 to 20 minutes. Eliminate and dispose of thyme twigs and change salt and pepper to taste.
Organize pureed potatoes in a ring in a serving bowl; spoon stew into the focal point of the potatoes.