Beer-Braised Beef with Mushrooms

Name: Beer-Braised Beef with Mushrooms
Yield: Makes 6 Servings
Ingredients: 5 fresh parsley sprigs; 3 tablespoons chopped fresh parsley; 1 tablespoon tomato paste; 2 fresh thyme sprigs or a large pinch of dried thyme; 1½ bottles (12 ounces each) Guinness stout or dark beer, or as needed; 3 onions (about 1½ pounds), coarsely chopped; Salt or freshly ground black pepper, to taste; 3 tablespoons vegetable or olive oil, or as needed; 3 to 3½ pounds boneless lean beef, preferably shin, chuck, or bottom round, trimmed and cut into 2-inch cubes; 1 star anise; Pinch of dried red pepper flakes; 8 allspice berries; ¼ cup all-purpose flour; 2 cups quartered white mushroom caps (Mushroom Basics); 3 garlic cloves, thinly sliced; 4 or 5 carrots, trimmed, peeled, and sliced ½ inch thick; 1 bay leaf; 3 whole cloves

Preparation info

Makes
6
Servings

Difficulty
Medium

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

I love this dish, which is mellow with the flavor of beer and onions. Guinness has both a slight bitterness and a sweetness that marry beautifully with the beef.

Ingredients

3 tablespoons vegetable or olive oil, or as needed
3 to 3½ pounds boneless lean beef, preferably shin, ch

Main course
Stew

Method

1. Preheat the oven to 325°F., with a rack positioned in the lower third of the oven. In a large flameproof casserole or Dutch oven, heat 2 tablespoons of the oil over high heat. Add enough meat to cover the bottom without crowding; sprinkle with salt and