Hello , how are you? I’m doing great. Had a wonderful weekend myself. Our new friends took us to Fast Eddies Bon Air. We had a fantastic time and the food was great. I had a shish-kabob of Elk it was so good. In the 4 hours I was there they served over 800 orders of food. WOW!! If your ever in Alton Illinois check it out it’s a great place to hang out with your friends and socialize. Be advised that place is busy so get there early as you can. I bet there were over 300 people there and they just kept piling in standing around waiting for a table to open. I couldn’t believe it. There were tons of tables and live music this was during the day we went.
OK on to the food. I am in the mood for some beef stew so making this recipe that I haven’t tried yet but Being a beef stew lover and making it a lot in the fall and winter how can it go wrong while making this, right?. Got this recipe off of saving desert web site will leave link in the bottom of this post.
It calls for an ingredient I haven’t used in beef stew before like Guinness drought. Had to look it up when I found the recipe to see what it was and it’s an Irish beer. Went to our local beer store and found it so going to try it in this recipe. If you don’t want that in your stew you can add 1 cup of beef broth instead which is basically how I make my beef stew in the first place.. But going to try this to see if we like it. Will up date this site and let you know if we do. Also want you to know that the alcohol cooks away.
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- 4 pound boneless chuck roast trimmed of fat and cut into 1 1/2-inch pieces.
- salt and fresh ground pepper
- 3 tablespoons vegetable oil ( I’m using olive oil)
- 2 white onions finely chopped
- 1 1/2 tablespoons tomato paste
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 leaves bay
- 3 cups low-sodium chicken broth
- 1/2 cup Guinness Draught
- 1 1/2 tablespoons dark brown sugar
- 1 tablespoon fresh thyme leaves
- 1 1/2 pounds potatoes peeled and cut into 1-inch pieces
- 1 pound large carrots cut into 1-inch pieces
- 2 tablespoons minced parsley for garnish
Place the oven rack to lower-middle position and preheat oven to 325 degrees.
Sprinkle the beef pieces with salt and pepper and set aside.
Heat the olive oil on medium until shimmering in a large skillet. Add the onion and a little salt. Stirring occasionally, cook the onion until well browned and carmelized, about 10 minutes.
Add the tomato paste and garlic and stir until fragrant. Stir in the flour and cook for 1 minute. Stir in the chicken broth, 3/4 cup of Guinness, the brown sugar and thyme leaves. Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
Add the beef and bay leaves and stir to combine. Bring the mixture to a simmer, then transfer to the oven and cook, uncovered for 90 minutes, stirring halfway through.
Add the potatoes and carrots and cook until the vegetables are tender, about 75-90 minutes, stirring halfway through cooking.
Remove from the oven, Serve in bowls garnished with parsley. Season with salt and pepper to taste.
Be sure to pick up some good baking bread and use it to sop up the soup that in the steak.