The Pub's Guinness Stew - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

The Pub's Guinness Stew:

Ingredients:

2 Tbsp. Blended Oil

2.5 # Beef Tips, liquid drained

24 oz. Yellow Onions, Medium diced

1 Tbsp. Minced Garlic

1/2 # Carrots, medium diced

1/2 # Celery, medium diced

3 cups Guinness

6 oz. Tomatoes, medium diced

1/2 tsp. Dried Thyme

1/2 tsp. Kosher Salt

1/2 tsp. Ground Black Pepper

1/2 tsp. Granulated Garlic

1/2 tsp. Granulated Onion

1 # Diced Potatoes, rinsed and drained

1 Quart Water

1 Tbsp. Espanole Sauce

1/2 Tbsp. Au Jus Base

1 Tbsp. Pub Brown Sauce (can be substituted with a beef base or brown gravy)                 

Bread Bowls

Chopped Parsley, for garnish

Prep Method:

1. Using a large mixing bowl, add beef and 1 Tbsp. oil, gently toss to coat the beef with oil.
2. Using a rondo on medium high heat, add 2 Tbsp. oil and add meat and brown all sides.
3. Cook for about 5 -10 minutes. Drain off excess juices.
4. Reduce the heat and add onions, garlic, carrots & celery, cook for 10 minutes
5. Add Guinness, tomatoes, spices and potatoes, bring to a boil, stirring occasionally.
6. In a small stockpot, add water, Espanole, Au Jus and brown sauce, bring to a boil.
7. Add to the rondo with the beef. Place in a 4 -inch deep hotel pan and cover with foil.
8. Place in 300 degree oven and cook until beef tips are tender, about 2 hours.
9. Remove from oven and chill in walk-in.
10. Label, Date, Refrigerate.
11.  To Serve: heat 10oz. Guinness Stew and place in a slightly hollowed out and warmed bread bowl.