| Cuisine: English/Irish | Type: Main Course | Serves: 4 |
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Source:
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Various |
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Attributes:
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Comments:
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This recipe is a merging of two other recipes plus some additions by us. We've only made it once, so it probably needs some tweaking. |
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Serving Suggestions:
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Ingredients:
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4 slices bacon, diced 1-1/2 pounds boneless beef chuck roast, cut into 1-2 inch pieces Kosher salt and freshly ground black pepper 1-2 packages of boiler onions, your choice, we used two 4 cloves garlic, minced 1 (14.9 ounce) can Guiness 2 tbs. tomato paste 1/2 cup flour (maybe more to get desired thickness) 3/4 pounds white button mushrooms, quartered 2-3 carrots, peeled and trimmed into 1/2 inch pieces 1-2 packages of boiler onions, your choice, we used two 4 sprigs fresh thyme 1 tsp. white sugar 2-1/2 cups beef broth Also, some mashed potatoes or puff pastry, see the instructions. |
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Instructions:
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1. Preheat oven to 325°F. Prepare the boiler onions by briefly bringing to a boil in water and when cool, peel. Leave whole. 2. Gently fry the bacon in a Dutch oven to cook it and render as much fat as possible. Remove to a bowl using a slotted spoon and leaving the bacon grease behind. 3. Generously salt and pepper the beef cubes. There are a couple of ways you can prepare the meat. The first time we made this, we browned the meat in two batches in the bacon grease until it was taking on a nice brown color. Alternately, you could dredge the meat in the flour and brown it in batches after being coated. Either way, do it in batches so the meat fries and does not steam. Remove to a bowl. 4. Adding some neutral oil to the Dutch oven, if needed, brown the mushrooms lightly. Add the garlic and cook until fragrant. Add the tomato paste and cook, stirring constantly, for a minute. 5. Add the Guiness and stock along with the bacon and meat with any accumulated juices. Add the thyme sprigs. If you did not dredge the meat in flour, add it now and whisk into the mixture, 6. Bake in preheated oven, with the cover on, for at least 2 hours, stirring every 20 to 30 minutes. At this point it should be relatively thick. You can adjust the thickness by adding stock or flour, but you want it like a stew. 7. Add the prepared onions and carrots at this point. 8. This can either be topped with a sheet of puff pastry, or served over mashed potatoes. If using the puff pastry, roll it out enough to cover the Dutch oven, place it over the pot and brush with some whisked egg for color. (We have found that the pastry stays soggy on the bottom, but there may be ways to prevent this. Also, if using the pastry, you probably need to turn the oven up to 375 or 400). Cook for an additional 30-40 minutes until the pastry is cooked to your liking. Alternately, make some mashed potatoes while the stew finishes cooking (30-40 minutes) and serve the stew over the potatoes. 9. When done, remove from the oven and serve hot. |
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Related recipes:
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2024-01-10