From the blog For Love of the Table
2 1/2 to 3 lbs. boneless beef chuck (trimmed of excess sinew and fat), cut into 1 1/2-inch pieces
Salt and pepper
Flour for dredging
3 to 4 T. olive or vegetable oil
2 medium yellow onions, diced
6 to 8 cloves garlic, peeled and thinly sliced
4 or 5 sprigs thyme
1 sprig rosemary
1 12-ounce bottle Guinness stout
3 to 4 cups stock (beef, lamb or chicken) or water
2 lbs. root vegetables (carrots, parsnips, celeriac, turnips and/or rutabagas) peeled and cut into 1-inch chunks
Season the meat generously with salt and pepper. If time allows, season the meat up to 24 hours ahead. Wrap and refrigerate. Dredge in flour and shake off the excess. In a wide deep sauté pan or Dutch oven, heat some of the oil over medium-high heat. Add the meat and brown on all sides. Don't crowd the meat in the pan. If necessary, brown in batches, removing each batch to a plate while you do the next. It will take 10 to 20 minutes per batch to brown the meat. Regulate the heat as necessary to maintain an active sizzle—it shouldn’t spatter and smoke.
Remove the final batch to a platter and reduce the heat to medium or medium-low. Add the onions to the pan—adding more oil if necessary. Sweat the onions until translucent and beginning to caramelize—about 10 minutes. Add the garlic and continue to cook until fragrant. Add the Stout to the pan and bring to a simmer, scraping up all of the caramelized bits from the bottom of the pan. Reduce the Stout by half. Return the meat to the pan along with any accumulated juices and the herbs. Add enough hot water or stock to cover the meat. Bring to a boil; reduce the heat, cover and simmer (heat should be very low), stirring occasionally, until the meat is almost tender—about 1 1/2 to 2 hours. (The stew may also be transferred to a 325° oven to be cooked.) Add the root vegetables and continue to simmer, covered, until the meat and vegetables are tender (another hour or so). Taste and correct the seasoning with salt and pepper. Remove the herb sprigs before serving.
Serves 6 to 8.
Note: If you prefer a thicker stew, you may thicken it with a roux after it is done cooking. To prepare the roux, melt 2 T. of butter in a small saucepan. When foam subsides, whisk 2 or 3 T. of flour. Cook stirring constantly for a minute or two—the roux will be bubbly and straw yellow. Remove from the heat. You may use the roux immediately, or let it solidify and use it later. To thicken the stew, place the stew over moderate heat. Maintaining a gentle simmer, add the roux, bit by bit, until you have achieved the thickness you desire. It is unlikely that you will need all of the roux. In my opinion, the stew is more delicious if the sauce is only lightly thickened.
(Recipe adapted from Bon Appetit, March 1992)
http://www.forloveofthetable.com/2015/03/a-traditional-menu-for-st-patricks-day.html
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