Description
Tender beef braised in Guinness with a rich gravy, topped with creamy mashed potatoes. The ultimate comfort food!
Ingredients
Scale
- 3 lbs Beef chuck roast, cut into 2-inch cubes
- 2 tbsp Olive oil
- 1 large Onion, chopped
- 2 Carrots, peeled and chopped
- 2 Celery stalks, chopped
- 4 cloves Garlic, minced
- 2 tbsp Tomato paste
- 1 bottle (14.9 oz) Guinness Draught
- 4 cups Beef broth
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 Bay leaf
- 2 tbsp All-purpose flour
- Salt and freshly ground black pepper, to taste
- 3 lbs Russet potatoes, peeled and quartered
- 1/2 cup Heavy cream
- 1/4 cup Butter, softened
- 1/4 cup Milk
- 1/4 cup Sour cream
- Salt and freshly ground white pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped
- Green onions, sliced
Instructions
- Sear the Beef: Season the beef cubes generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches, sear the beef on all sides until nicely browned. Remove the seared beef from the pot and set aside.
- Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 8-10 minutes. Stir occasionally, scraping up any browned bits from the bottom of the pot.
- Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the pot and cook for another minute, stirring constantly.
- Deglaze with Guinness: Pour in the Guinness Draught, scraping up any remaining browned bits from the bottom of the pot. Bring the Guinness to a simmer and let it reduce slightly, about 5 minutes.
- Return the Beef and Add Broth: Return the seared beef to the pot. Pour in the beef broth until the beef is mostly submerged. Add the rosemary, thyme, and bay leaf.
- Bring to a Simmer and Braise: Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Braise the beef for 2.5-3 hours, or until it is fork-tender. Check the pot occasionally to ensure there is enough liquid. If the liquid is reducing too quickly, add a little more beef broth.
- Thicken the Sauce (Optional): In a small bowl, whisk together the all-purpose flour with a few tablespoons of cold water to create a slurry. Gradually whisk the slurry into the braising liquid, stirring constantly to prevent lumps from forming. Simmer for a few minutes until the sauce has thickened to your desired consistency.
- Remove Herbs: Remove the rosemary sprigs, thyme sprigs, and bay leaf from the pot.
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring the water to a boil and cook the potatoes until they are tender and easily pierced with a fork, about 15-20 minutes.
- Drain and Mash the Potatoes: Drain the potatoes well and return them to the pot. Use a potato masher or a ricer to mash the potatoes until smooth.
- Add Dairy and Season: Add the heavy cream, softened butter, milk, and sour cream to the mashed potatoes. Stir until everything is well combined and the potatoes are creamy and smooth. Season with salt and freshly ground white pepper to taste.
- Add Parmesan Cheese (Optional): If desired, stir in the grated Parmesan cheese for added flavor.
- Preheat Oven (Optional): If you want to bake the pot for a golden-brown topping, preheat your oven to 375°F (190°C).
- Layer the Beef and Potatoes: Spoon the Guinness braised beef into a large oven-safe dish or individual ramekins. Spread the mashed potatoes evenly over the beef, covering it completely.
- Bake (Optional): If baking, place the dish in the preheated oven and bake for 20-25 minutes, or until the potato topping is golden brown and slightly crispy.
- Broil (Optional): For an even more golden-brown and crispy topping, broil the pot for a minute or two, watching carefully to prevent burning.
- Rest: Let the pot rest for a few minutes before serving.
- Garnish and Serve: Garnish with fresh parsley and sliced green onions, if desired. Serve hot and enjoy!
Notes
- Searing the beef in batches is crucial for developing a rich flavor. Don’t overcrowd the pot.
- Scraping up the browned bits (fond) from the bottom of the pot adds depth to the braising liquid.
- Braising time may vary depending on the cut of beef and your oven. Check for fork-tenderness.
- The flour slurry is optional for thickening the sauce. Skip it for a thinner sauce.
- A ricer will create the smoothest mashed potatoes.
- Baking and broiling the assembled pot are optional for a golden-brown topping.
- This dish can be assembled ahead of time and baked just before serving.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes