Guinness Braised Beef
Guinness Braised Beef
Guinness Braised Beef. Just say that out loud. Guinness. Braised. Beef. Oh yah.
Tender, delicious beef in a hearty gravy. Heaven on Earth!
Tender, delicious beef in a hearty gravy. Heaven on Earth!
This dish is perfection to serve for St. Patty’s.
It combines two of my favourite things: beef and beer.
Yes I like beer. I am not ashamed. 😉
Yes I like beer. I am not ashamed. 😉
Guinness Braised Beef
Ingredients
- 4 1/2 lb top sirloin beef roast trimmed and cubed
- 4-5 tbsp flour
- cooking oil
- 4-5 garlic cloves minced
- 2 large onions chopped
- 2 1/2 cups beef stock
- 1 1/4 cups Guinness beer
- 2 tbsp red wine vinegar
- 3 tbsp brown sugar
- 2 tbsp prepared mustard
- 1/4 to 1/2 tsp ground cloves
- salt
- pepper
- 1 1/2 tsp basil
- 2 bay leaves
Instructions
- Preheat your oven to 325 degrees.
- Heat about 2 tbsp cooking oil in a frying pan (medium to high heat)
- Dredge your cubed beef in flour. When the oil is hot, add the beef to the frying pan, and brown on all sides. Don't overcrowd the beef, so you may have to cook it in batches (and you may have to add more oil). Also be careful not to overcook it, you just want to brown the beef!
- When the beef is browned, put it into an oven proof dish.
- In the same pan that you browned the beef, add the onions and garlic, and cook until soft. Don't worry about the messy pan, you want all that stuff in there - it adds great flavour!
- Once the onions and garlic are soft, add the stock, beer, vinegar, sugar, mustard, cloves, salt & pepper, basil and bay leaves. Bring to a boil.
- Then pour the liquid over the beef, cover, and transfer the dish to the oven.
- Bake until the beef is tender - about 1 to 1 1/2 hours. Stir a couple of times during cooking.
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Recipe from the haggis and the herring
Tips!
- If you find that your gravy is too thin, and would like to thicken it up, I like to mix in 1-2 tbsp of kneaded butter. Kneaded butter is equal parts flour and butter, mixed into a paste. This is a trick I learned from the Joy of Cooking. Don’t add too much or your gravy will taste of flour.
- This stew is delicious with mashed potatoes or my yummy popovers! We prefer popovers like the ones pictured below! Yum!
Enjoy!
This sure does look good. We cook a lot with venison and I’m sure it will be perfect. Nice post!
Looks so good, and your photos are spectacular. We’re really glad you liked it, and I’ll need to take note of the butter/flour mixture for thickening.
That looks really good, I have a recipe for steak and guinness pie and it is lovely too so I can imagine how good this tastes!
The flavors sound wonderful! Love your pictures too!
I just made a cheddar ale soup (recipe on my blog) for the first time and now want to continue cooking with beer! I am not a huge beer fan, but I love how it adds to recipes! Must try this. Great being a part of SRC with you. Would love you to stop by and check out my Mango Avocado Salsa from my assigned blogger, Jeanette’s Healthy Living. =)
This looks so good! Yummy comfort food! I might try subbing in some corn starch for the flour so my whole family can eat it (some if us are wheat-free).
I’m so with you – I love beer too! Good thing non-alcoholic beer tastes pretty good while preggers 🙂 This looks super yummy.
This sounds awesome. Great recipe and you’ve got lovely photos.
OMG this sounds amazing!!
Another great savory choice. This looks really yummy!