Smoked Guinness Beef Stew
This is great for St Paddy’s Day. You will need some sort of beef. Many grocery stores sell meat packaged for stew. You can buy more expensive cuts of meat, but not necessary. You will need some liquid (beef broth or beef stock, wine, or beer), aromatics (celery, carrots, onions, garlic, and herbs if you want), potatoes, and I like to add parsnips. You will also need kosher salt, cracked black pepper, bacon, and flour. Season your flour with kosher salt and cracked pepper, and any other seasoning you enjoy.
1. Dredge the pieces of meat in the seasoned flour and then shake off the excess flour. 2. Cut 3-4 pieces of bacon into strips. Saute the bacon until crispy. Remove the bacon and utilize the rendered fat for browning the meat. 3. In a large dutch oven brown the meat in the bacon fat, or olive oil, or butter over low to medium heat. I like to use the bacon, so I can use the bacon to garnish the beef stew when serving. 4. Make sure you do not overcrowd the pan when cooking and add additional oil or butter as needed so the meat does not burn. Cook the meat in batches. 5. Dice one onion as well as a few gloves of garlic and saute in the same dutch oven. To save time the onion and garlic can be sauted in a second pan when browning the meat. 6. Once the onion and garlic have been sauted, about 5 minutes, return the meat to the pan and add your liquid to deglaze the pan. I use Guinness beer and use a wooden spoon to scrap the bottom of the pan. 7. The alcohol in the beer will cook off and the volume will reduce, so I also add some beef broth. 8. I then add a bundle of fresh thyme to the pan.The thyme is tied up with string so it can be removed later. 9. Here is where I change things up. Instead letting the beef start to cook on the stove, I put the pan on the grill without the top. I set up my charcoal grill for indirect cooking. Once the charcoal is hot, I add soaked wood chips to create smoke. The smoke adds a great flavor to the meat and liquid in the pan. 10.The beef cooks for about 45-60 minutes and then I add the carrots, potatoes, and parsnips and cook for another 45-60 minutes. Once the vegetables are added you may need to add additional liquid so the vegetables are covered. I then cover the pan and cook for another 30-45 minutes. If the charcoals start to burn out you may need to bring pan back to the stove. When the vegetables are fork tender and beef is tender the stew is done. 11.The whole cooking process can be done on the stove, but the flavor added from the grill is outstanding. 12.Some additional things that may be added: Worcestershire sauce, tomato paste, additional herbs, or wine. Make sure you taste as you cook so you can adjust flavor and seasonings. 13.Serve beef stew in a bowl with grilled bread and sprinkle crispy bacon strips on top of stew.
Call Today! 401-356-4777
www.nestorphysicaltherapy.com
Made with FlippingBook HTML5