Time 3h Yield 6 Number Of Ingredients 16 Steps:
Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet. Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt. Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired. Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste. Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.
Time 3h10m Number Of Ingredients 14 Steps:
Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper. Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef. Lower heat to medium. If the pot is looking dry, add oil. Cook garlic and onion for 3 minutes until softening, then add bacon. Cook until bacon is browned, then stir through carrot and celery. Add flour, and stir for 1 minute to cook off the flour. Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme. Return beef into the pot (including any juices). Liquid level should just cover - see video or photos. Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly. Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme. Serve with creamy mashed potatoes!!
Time 40m Yield 1 serving Number Of Ingredients 9 Steps:
In a medium size pot, place a knob of butter and sear the beef until brown. Add the diced vegetables and sweat for 5 minutes. Add the thyme, rosemary, about half the bottle of beer and reduce by half. Add the brown sauce and cook for 10 minutes. Finish the beef by pouring in the rest of the beer and serve with roasted carrot and parsnip and champ potato, if desired.
Yield 6 servings Number Of Ingredients 12 Steps:
Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.
Time 2h15m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Pre-heat the oven to 350°F. In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go. Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven. Let the stew bubble away in the oven for two hours.
Time 2h15m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Cut the beef into chunks and dice the onions and carrots. Toss the beef in the flour and fry quickly in hot fat. Remove the beef and fry the onions until transparent. Return the beef and add the carrots and the liquids. (Now is a good time to drink the extra Guinness and cider) :). Bring just to the boil. Reduce the heat and bring to a very gentle simmer. Cover closely, and cook for 1.5 to 2 hours. Check that the dish does not dry out. Add more water if necessary. Garnish with a little chopped parsley.
