Guinness-Braised Beef with Savory Mushrooms
Indulge in a hearty and flavorful dish with our Guinness-Braised Beef with Savory Mushrooms. Tender pieces of beef are expertly braised in a rich Guinness stout and beef broth, combined with aromatic vegetables and herbs. This comforting stew is perfect for chilly evenings or family gatherings and pairs wonderfully with creamy mashed potatoes or fluffy rice. Elevate your culinary experience as the bold flavors meld together, creating a mouthwatering symphony of tastes that everyone will love. Perfect for meal prep and even tastier the next day, this stew is bound to become a new family favorite.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Vegetable Oil
4 tablespoons (as needed)
Boneless Beef Roast (Chuck or Round)
3 lbs (trimmed and cut into 1-1/2 inch cubes)
Salt
to taste
Freshly Ground Black Pepper
to taste
Onions
4 medium (coarsely chopped)
Carrots
3 (pared and sliced thick)
Garlic Cloves
3 (bruised and peeled)
Whole Allspice
6
Whole Cloves
3
Fresh Parsley Sprigs
2
Fresh Thyme
2 sprigs
Bay Leaf
1
Dried Red Chili Pepper
1
Beef Broth
1 (13 3/4 ounce) can
Guinness Stout
1 (12 ounce) bottle
Tomato Paste
2 teaspoons
Unsalted Butter
2 tablespoons
Fresh Mushrooms
2 cups (thickly sliced)
Red Wine Vinegar
1 tablespoon (or to taste)
Fresh Parsley
2-3 tablespoons (chopped)
Instructions
1
Preheat the oven to 350°F (175°C) and arrange the rack in the lower third. This will ensure even cooking and browning of the stew.
2
In a large Dutch oven, heat 2 tablespoons of vegetable oil over high heat. Carefully add 5-6 cubes of the beef, seasoning them with salt and pepper. Sear the meat on all sides until browned, approximately 5-6 minutes. Transfer the browned meat to a plate. Repeat this process with the remaining meat, adding oil as necessary between batches.
3
Once all the meat is browned, reduce the heat to medium and add the chopped onions, thickly sliced carrots, and bruised garlic cloves to the Dutch oven. Stir to coat the vegetables in the remaining oil. Cook and stir occasionally for about 15 minutes until the onions turn a light golden color.
4
While the vegetables cook, prepare a spice sachet by tying the whole allspice, whole cloves, parsley sprigs, thyme sprigs (or dried thyme), bay leaf, and dried chili pepper in a piece of cheesecloth.
5
Add the beef broth, Guinness stout, tomato paste, and the previously browned beef back into the Dutch oven. Toss in the spice sachet and stir well, scraping any browned bits from the bottom of the pot. Bring the mixture to a boil.
6
Once boiling, cover the Dutch oven tightly with aluminum foil and its lid. Bake the stew in the preheated oven for 1.5 to 2 hours, stirring occasionally to ensure even cooking. If necessary, add water to keep the solids submerged while baking.
7
(Optional Step: You can prepare the dish up to this point three days in advance. Just remove the spice sachet and store the beef stew in the refrigerator. When ready to serve, skim off any fat from the surface, heat it until simmering, and proceed to the next steps.)
8
In a separate large skillet, melt 2 tablespoons of unsalted butter along with 1 tablespoon of vegetable oil over medium-high heat. Add the sliced mushrooms and sauté for about 4 minutes until they are light golden brown.
9
Transfer the Dutch oven back to the stovetop. Carefully remove the spice sachet and skim off any excess fat from the surface of the stew. Stir in the red wine vinegar, tasting and adjusting the seasonings as necessary.
10
Using a slotted spoon, gently fold the sautéed mushrooms into the stew, allowing it to simmer covered for an additional 5-10 minutes.
11
Finally, stir in the chopped fresh parsley before serving. Ladle the stew hot over creamy mashed potatoes or tender rice for a truly comforting meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Guinness-Braised Beef with Savory Mushrooms?
It is a hearty stew featuring beef cubes braised in a rich liquid of Guinness stout and beef broth, flavored with aromatic vegetables, herbs, and sautéed mushrooms.
What cut of beef is best for this recipe?
A boneless beef roast such as chuck or round is recommended as these cuts become tender and flavorful during the slow braising process.
How should I prepare the beef before cooking?
The beef should be trimmed of excess fat and cut into 1.5-inch cubes for even cooking.
What is the purpose of searing the beef?
Searing the beef over high heat creates a browned crust that develops deep flavor and color in the finished stew.
What oven temperature is used for braising?
The oven should be preheated to 350°F (175°C), with the rack positioned in the lower third.
How long does the beef need to cook in the oven?
The stew should bake for approximately 1.5 to 2 hours until the beef is tender.
What is a spice sachet and how do I make it?
A spice sachet is a bundle of herbs and spices tied in cheesecloth; for this recipe, it includes allspice, cloves, parsley, thyme, bay leaf, and dried chili.
Can I make this recipe in advance?
Yes, you can prepare the stew up to three days in advance, storing it in the refrigerator before the final mushroom and vinegar steps.
Why are the mushrooms cooked separately in a skillet?
Sautéing mushrooms separately in butter and oil allows them to brown properly and develop a savory flavor that would be lost if they were boiled in the stew liquid.
What should I serve with Guinness-Braised Beef?
This dish pairs perfectly with creamy mashed potatoes or fluffy rice to soak up the rich gravy.
Can I substitute the Guinness stout?
While Guinness provides a unique malty flavor, you can substitute it with another dark stout or a heavy porter.
How do I handle the garlic for this recipe?
The garlic cloves should be bruised and peeled, which means lightly crushing them to release their oils before adding them to the pot.
What is the role of red wine vinegar in this stew?
Red wine vinegar is added at the end to provide acidity, which balances the richness of the beef and the bitterness of the stout.
Do I need to cover the pot in the oven?
Yes, you should cover the Dutch oven tightly with aluminum foil and its lid to prevent too much moisture from escaping.
Is the dish spicy due to the dried red chili pepper?
The single dried chili pepper adds a very subtle warmth rather than intense heat, but you can omit it if you prefer a very mild stew.
What if the liquid level gets too low during baking?
If the solids are no longer submerged, you can add a little water or extra beef broth to the Dutch oven while it bakes.
How do I remove excess fat from the stew?
You can skim the fat off the surface with a spoon before serving, or if made in advance, the fat will solidify in the fridge for easy removal.
Can I use dried thyme instead of fresh?
Yes, you can substitute fresh thyme sprigs with dried thyme in the spice sachet.
Should the carrots be sliced thinly or thickly?
The carrots should be sliced thick so they maintain their texture during the long braising time.
What kind of mushrooms work best?
Fresh white button mushrooms or cremini mushrooms are excellent choices for this recipe.
How many onions are needed?
The recipe calls for 4 medium onions, coarsely chopped, to provide a sweet and savory base.
Does the alcohol cook out of the Guinness?
Most of the alcohol evaporates during the boiling and long baking process, leaving behind the concentrated flavor of the stout.
Can I use a slow cooker instead of an oven?
Yes, after searing the meat and sautéing the vegetables, you can transfer everything to a slow cooker and cook on low for 7-8 hours.
What size should the Dutch oven be?
A large Dutch oven, typically 5 to 7 quarts, is ideal for holding 3 pounds of meat and all the vegetables and liquid.
Is this dish freezer-friendly?
Yes, Guinness-braised beef freezes very well in airtight containers for up to 3 months.
How many servings does this recipe provide?
Based on 3 pounds of beef, this recipe generally serves 6 to 8 people.
Why is tomato paste included?
Tomato paste adds a layer of umami and helps slightly thicken the braising liquid.
Do I need to peel the carrots?
The recipe specifies that the carrots should be pared, which means they should be peeled before slicing.
When should I add the fresh parsley?
Chopped fresh parsley should be stirred in just before serving to add a pop of color and fresh flavor.
What should I do with the spice sachet after cooking?
The spice sachet should be carefully removed and discarded before you stir in the mushrooms and vinegar.