27 February, 2022
Beef Braised in Guinness
Beef Braised in Guinness
Notes
-
THIS DISH TASTES EVEN BETTER IF YOU COOK IT THE DAY BEFORE AND HEAT IT UP AGAIN IN THE OVEN FOR ABOUT 45 MINUTES.
-
*If the gravy looks as if it needs thickening, mix 1 ea tsp. of cornstarch and 2 ea. tbsps. of cold water and stir into gravy 15 minutes before cooking time is up.
Ingredients
- 1½ lbs. beef stew
- 1 ea. medium Vidalia onion cut into quarters
- ½ lb. carrots cut into 2” pieces
- 2 ea. heaping tbsps. all-purpose flour
- salt & pepper
- 3 ea. tbsps. cooking oils
- ½ tsp. fresh basil, minced
- ⅔ cup Guinness
- 1 tsp. honey
- ⅔ cup water
Instructions
- place flour into flat dish and mix in a tsp. of salt and a dash of pepper
- heat oil on med. heat, add onions, and cook until soft
- transfer with slotted spoon into a large, shallow, greased ovenproof dish
- coat beef with flour mixture then brown them in oil used to cook onions
- placed browned beef in a single layer on top of cooked onions
- arrange carrots in with beef
- add a small amount of oil if necessary to oil used to brown beef and stir in leftover flour used to coat beef stirring constantly and cook for a minute or two then add the Guinness and the basil
- allow this mixture to boil for a minute or two then add the honey and the beef stock
- return to a boil then add to the meat
- cover the dish and cook at 325 degrees for 1 ½ hours.
Category
Beef