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Guinness Stew
from Rose & Crown, Epcot
2 pounds sirloin cubes
1 ounce olive oil
1 each dry bay leaf
8 ounces diced onions
4 ounces diced carrots
½ ounce chopped garlic
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
¼ teaspoon red chili flakes
8 ounces Guinness stout
1 quart beef broth
Sear sirloin cubes in a large stock
pot in a small amount of olive oil, add the bay leaf.
Once the
meat has a good sear on it (browned), add the onions and carrots.
Cook until the onions are translucent.
Add the garlic, thyme, rosemary, and chili flakes. Cook for
one minute and add the Guinness.
Allow the Guinness
to simmer for five minutes, then add the beef broth.
Simmer for 30 minutes. Liquid should reduce by at least 1/3.
Season with salt and pepper to your personal taste.
Cook’s note: To thicken stew if wanted, make
a slurry of 1 ounce cornstarch and 2 ounces water and add to stew
while at a simmer.
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