In the Kitchen (w/ Amanda): Guinness-braised Beef

15 Jun


Well, that settles it. I need a Dutch oven.

I didn’t realize how useful they are until Amanda pulled hers out and introduced me to the wonderful world of braising. I don’t have one, but come my next paycheck I’m hopping onto and picking myself one of those bad boys. I’m always looking for time-saving tips and recipes because between work and class and blogging and getting to the gym , etc., I’m struggling to find time to cook (and bake) these days. This Guiness-braised beef that Amanda taught me is one of those golden recipes that busy home cooks will appreciate. It’s simple, easy and allowed us ample time to do other food prep while it cooked itself. Take some meat, add some mirepoix (or aromatics – we omitted the carrots in this recipe), throw in some seasoning and liquid, and cook it in a big pot. It was surprisingly very simple, yet flavorful and satisfying, AND we had plenty of leftovers to split between us. For very busy working folks like myself, braising recipes like this are perfect. We used the first go-round of beef for sandwiches but the next day I simply ate it solo with some crusty bread for lunch. And unlike many leftovers, braised meat is just as good (if not better) the next day.

Guiness-braised Beef

  • Onion, large (about half, diced)
  • Celery (3 stalks, diced)
  • Garlic (minced)
  • Guinness (we used Extra Stout)
  • Beef (roast chuck)
  • Beef broth (Amanda uses “Better than Bouillon”) – put a teaspoon of bouillon in 1 cup water, heat 1 minute, stir)
  • Beef coating: 1 part pepper (coarse ground), 1 part garlic powder, 1/2 part salt

Prep: Rise and pat dry the beef. Then rub the coating on 1 side of the beef (don’t worry too much about the sides). Heat a dutch oven on medium high, add about a tablespoon of oil. Once its warm enough (test by putting your hand low near the bottom), add the beef, seasoned side down. Sear for about 3-4 minutes, until browned. Flip the beef to its other side, and season it with the rub. Sear this side for another 3-4 minutes until browned. Remove the chuck and set it aside.

The mirepoix in the bouillon-Guiness mix

Add the onion, celery and garlic to the Dutch oven, and add a bit more oil if necessary. Stir to break up the remaining beef bits and coating. Add about 1/4 cup of Guinness. Stir and heat to medium low. Give this about a minute, then add a few tablespoons of beef broth. Allow this to simmer and reduce.

This is about the amount of liquid to use, but could possibly use less - our beef was a tad tougher than desired

After the liquid is reduced, place the beef back in – spread the mirepoix around, add some of the vegetables on top. If the liquid is low, add more Guinness and broth (the liquid should reach just halfway up the side of the beef). Ladle some broth on top of the beef if desired. Cover with the lid and let cook on low heat for about an hour and a half.

The beef, broccoli, sweet potatoes and onion ring - all rolled into one yummy meal

Shred the beef for sandwiches (great with Provolone and an onion ring!), or eat with your favorite vegetables and some bread.


3 Responses to “In the Kitchen (w/ Amanda): Guinness-braised Beef”

  1. Tes June 15, 2010 at 3:11 pm #

    Yumm… I love this recipe. It sounds juicy delicious! Thanks for sharing.

    • TheNoviceNosher June 15, 2010 at 8:08 pm #

      Thanks Tes! If you ever try the recipe, let me know how it turned out!


  1. Hits and misses « The Novice Nosher - March 4, 2011

    […] a 3-hour dance practice and my friend Amanda’s ballet show (she was featured in these posts here, here and here). I often dub Sundays as “Test Kitchen Sundays” since that’s usually when I have […]

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