Irish Beef Stew with Guinness and Coffee #dinner #beef

There are scarcely any things more healthy and ameliorating than a major pot of rich meat stew. Be that as it may, this Irish hamburger stew with Guinness brew and espresso truly takes the cake! The Guinness and espresso flavors merge superbly to offer route to a profound, rich, delectably appetizing sauce that stews away to soften the meat so it's for all intents and purposes spoonable!

It might be beginning to heat up, yet I'm still about that solace nourishment! I think one about the most quintessential solace nourishments is meat stew, or for this situation, Irish hamburger stew. Around this season, Guinness recipes fire springing up everywhere.

Irish meat stew is customarily made with Guinness, yet I truly needed to bring that rich flavor home, so I included some espresso extricate also. It imitates the espresso/chocolate back-notes of the brew, loaning an astounding extravagance to the sauce. On the off chance that you can't discover espresso remove, you can thoroughly swap it out for around 1/4 cup of fermented espresso (and discard the 1/4 cup of water in the recipe).

One of my preferred things about this Irish meat stew, is that while it's stunning immediately, the scraps the following day are far and away superior! The flavors have truly had the opportunity to mix together, and it warms delightfully! Comfortable on up with a major bowl of this Guinness and Espresso Irish Hamburger Stew and treat yourself!

Also try our recipe Corned Beef and Cabbage Soup

Rich Irish hamburger stew, made with the obvious kind of Guinness and espresso, makes this the most flavorful and delectable solace nourishment you'll ever eat!

INGREDIENTS

• 2 1/2 Tbsp olive oil
• 2 1/2 lbs boneless beef chuck
• salt and black pepper, to season beef
• 4 cloves garlic, minced
• 2 yellow onions, chopped
• 7 slices bacon, chopped
• 3 1/2 Tbsp all purpose flour
• 14.9 oz can Guinness Draught beer
• 5 Tbsp tomato paste
• 3 cups chicken stock
• 4 carrots, peeled and cut into 1/2-1" slices
• 2 celery stalks, cut into 1" pieces
• 1 parsnip, peeled and cut into 1/2" pieces (optional)
• 2 bay leaves
• 1 tsp dried thyme (or use 3-4 sprigs fresh thyme)
• 1 tsp coffee extract
• 1/4 cup water
• 3 dried prunes, chopped - optional - (this is to mitigate any possible bitterness from the Guinness or coffee)
• 8 baby red skin potatoes, cut in half or quarters

INSTRUCTIONS

1. Use a sharp knife to slice beef chuck into 1 1/2-2" pieces.  Pat beef with a paper towel to dry, then season liberally with salt and black pepper.  Heat olive oil in a heavy bottomed pot (I love to use my dutch oven) over HIGH heat.  
2. Add beef, in a single layer, to the pot and brown on all sides.  Be careful, as the oil may spatter.  Remove browned beef to a plate, then repeat with remaining beef.
3. Lower heat to MED, then add chopped onions and garlic.  Season with salt, and cook until softened, about 3-4 minutes.  
4. Add bacon pieces and cook until browned.  Add flour and stir to combine well.  Let floured mixture cook 1 minute to remove any raw flour taste.  While flour mixture is cooking, combine coffee extract and water and set aside.
5. Pour in Guinness beer and stir well to combine and loosen any browned bits from the bottom of the pot.  Add tomato paste, chicken stock, carrots, celery, parsnip, bay leaves, thyme and coffee extract mixture.
6. Return beef to the pot and stir.  If needed, add enough water so that the beef and veggies are nearly fully covered.
7. Bring to a bubble, then reduce heat to LOW or so that it's simmering, cover, and simmer for 2 hours.
8. Remove lid, add potatoes and chopped prunes, stir, then simmer UNcovered another 30-40 minutes, until sauce has thickened to a loose gravy consistency, beef is incredibly tender and potatoes are fork tender.
9. If needed, skim residual fat off the surface.  Taste, and adjust salt and pepper as needed.  Remove bay leaves and serve.

Read more our recipe : Teriyaki Baked Tofu

Source : https://bit.ly/2qen70V