Tuesday, May 13, 2008

Beef Braised in Guinness

1 tablespoon butter
1 tablespoon olive oil
1/4 cup coarsely chopped bacon
2 medium onions, coarsely chopped
1-pound-10-ounce chuck roast, fat removed, cut into cubes
2 tablespoons all-purpose flour
2 cups beef stock
1 1/4 cups Guinness (or any other stout)
4 sprigs thyme
4 sprigs flat or curly parsley
1 bay leaf
2 medium carrots, sliced

Melt the butter and oil in a cast iron casserole or heavy-bottomed pan, and brown the bacon, onions, and meat for a few minutes.

Sprinkle with flour and cook for 1 minute.

Leave to cool slightly before adding the stock and the stout.

Combine thoroughly and bring to a boil, stirring constantly.

Add the thyme, parsley, bay leaf and the sliced carrots.

Cover and leave to simmer over low heat for 1 1/2 to 2 hours.

The meat should be tender. When ready to serve, remove the herbs, adjust the seasoning, and serve with steamed potatoes.