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Guinness Beef Stew |
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2 pounds chuck roast, cut into large pieces |
1+ teaspoon ginger, peeled and sliced 2 garlic cloves, minced 14 oz canned chopped tomatoes 1 tablespoon molasses 1 cup beef stock zest of one orange salt and pepper |
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Preheat oven to 300 degrees (optional) . In a stockpot, over a medium heat: Add the oil, and brown beef. Remove from pan. Brown onions, carrot, and celery, and dust with flour. Add a bit of the Guinness to the pan, and with a wooden spoon, scrape up any bits stuck to the pan. Add remaining Guinness. Add ginger, garlic, and chopped tomatoes. Bring to simmer. Add molasses and stock, and bring back to a simmer. Add zest, and put browned beef back into stockpot. Bake for 90 minutes, or until the meat is done, and tender. OR , simmer over a low heat on the stove. Remove meat from liquid. Strain the vegetables from liquid, placing all of the liquid back into the stockpot. Puree vegetables in a food pro or blender. Put pureed vegetables back into liquid, with meat, and adjust seasoning with salt and pepper. Serves 4 |
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