Description
A deeply savory beef stew braised in Guinness stout and topped with a sharp, creamy peppercorn sauce for a sophisticated contrast in flavor.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 medium carrots, sliced into rounds
- 1 lb potatoes, peeled and cubed
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14.9 fl oz) Guinness Draught Stout
- 2 cups beef stock
- 3 sprigs fresh thyme
- Salt and black pepper to taste
- 2 tbsp butter
- 2 tbsp green peppercorns, drained
- 1/2 cup heavy cream
Instructions
- Season beef cubes with salt and pepper. Heat oil in a heavy pot over medium-high heat and brown beef in batches until dark brown. Remove and set aside.
- In the same pot, sauté onions and carrots until translucent. Add garlic and tomato paste, cooking for 2 minutes.
- Pour in the Guinness and scrape the bottom of the pot to release the browned bits.
- Return the beef to the pot. Stir in beef stock, thyme, and potatoes.
- Cover and simmer on low heat on the stove or in a 300F oven for 2.5 to 3 hours until meat is tender.
- For the sauce: Melt butter in a small pan. Add green peppercorns and 1/4 cup of the stew liquid. Reduce by half.
- Stir in heavy cream and simmer on low until thickened. Do not boil.
- Ladle stew into bowls and drizzle with the peppercorn sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: Irish-inspired