Tomorrow's Dinner
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1 (3 1/2-to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
Salt and pepper
3 tablespoons vegetable oil
2 onions, chopped fine
1 tablespoon tomato paste
2 garlic cloves, minced
¼ cup all-purpose flour
3 cups low-sodium chicken broth
1 ¼ cups Guinness Draught
1 ½ tablespoons packed dark brown sugar
1 teaspoon minced fresh thyme
1 ½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.
- Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, ¾ cup Guinness, sugar, and thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
- Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Stir in remaining ½ cup Guinness and parsley. Season with salt and pepper to taste, and serve.
I don't have any Guiness on hand. I'll just try some other beer I have in the house. Should be OK, right?
RIGHT???
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@Mik said in Tomorrow's Dinner:
. Guinness is a unique taste. If you have any dark beer or stout that might be ok.
Yeah, it's not all the same. Use similar beer or it'll fuck up.
You can often get wine bottle-sized stouts and other similar beer in any respectable beer cave.
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In the notes: "Use Guinness Draught, not Guinness Extra Stout, which is too bitter."
"Dark Irish beer seemed like the perfect match for hearty beef stew—if we could lose the bitterness and keep the deep, roasty flavor. We added dark brown sugar, which balanced some of the bitterness with sweetness and bolstered flavor with its molasses-y notes. Cooked beer can be especially bitter; introducing some of the beer before cooking created a restrained bitter background, and adding the rest just before serving gave us robust stout flavor. We managed to bypass the step of searing the meat by cooking the stew uncovered in the oven. This not only helped brown the exposed meat but also let the sauce evaporate, concentrating its flavor."
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They really ought to label Guinness as 'Cooking Beer'.
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I’ve never really liked Guinness. Tastes very bland. There was one time that I had a pint with an Irish breakfast that it tasted pretty good, but I don’t know which of the 73 versions it was. For an Irish beer I prefer Smithwick’s. If I want a stout, I’ll get Kentucky Bourbon Stout.
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I’ve never really liked Guinness. Tastes very bland. There was one time that I had a pint with an Irish breakfast that it tasted pretty good, but I don’t know which of the 73 versions it was. For an Irish beer I prefer Smithwick’s. If I want a stout, I’ll get Kentucky Bourbon Stout.
@LuFins-Dad said in Tomorrow's Dinner:
I’ve never really liked Guinness. Tastes very bland. There was one time that I had a pint with an Irish breakfast that it tasted pretty good, but I don’t know which of the 73 versions it was. For an Irish beer I prefer Smithwick’s.
I've never really liked Guinness, however in Ireland it tasted way better. Whether that was because they knew how to serve it, or it was because it was local, or it was just psychological I don't know.
I was only joking
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@LuFins-Dad said in Tomorrow's Dinner:
I’ve never really liked Guinness. Tastes very bland. There was one time that I had a pint with an Irish breakfast that it tasted pretty good, but I don’t know which of the 73 versions it was. For an Irish beer I prefer Smithwick’s.
I've never really liked Guinness, however in Ireland it tasted way better. Whether that was because they knew how to serve it, or it was because it was local, or it was just psychological I don't know.
@Doctor-Phibes said in Tomorrow's Dinner:
@LuFins-Dad said in Tomorrow's Dinner:
I’ve never really liked Guinness. Tastes very bland. There was one time that I had a pint with an Irish breakfast that it tasted pretty good, but I don’t know which of the 73 versions it was. For an Irish beer I prefer Smithwick’s.
I've never really liked Guinness, however in Ireland it tasted way better. Whether that was because they knew how to serve it, or it was because it was local, or it was just psychological I don't know.
A guy here who visits the same playground as me with his kids is Irish, and works at an Irish inn about an hour away. He explained that there were plenty of superficial differences but about 8 made a huge difference in taste. Since he dispensed the stuff both there and here I took his word for it.
(He explained them all to me but I was too busy trying to keep my daughter from leaving with another family to remember.)
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@George-K you can substitute Jameson.
@LuFins-Dad said in Tomorrow's Dinner:
@George-K you can substitute Jameson.
The whiskey? Instead of the beer?
Hmmm...Would you use 1 ¼ cups?
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I’ve seen recipes that call for both. I think I would use a mushroom broth for half the Guinness amount and half 1/2-3/4 C of whiskey.
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@Mik said in Tomorrow's Dinner:
How is it?
Came out good!
Could have used a bit more salt, but that's easily added. Didn't taste particularly "beer-ey" but it was still flavorful.
Was it anything special? Nah.
One interesting twist, if you watch the video, is that you let the meat brown as it's cooking in the oven. The trick is not to cover it all the way in liquid, and cook in an uncovered Dutch oven.
I make chicken cooked in Caesar dressing tonight. Meh.
Mrs. George would probably approve, LOL. She's the queen of bland.
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Leftovers… Rotisserie chicken and buffalo salmon. Salad, rice.
