Guinness Stew
This is a taste meal even if you dont like guinness. The start to finish time may vary I have put 7 hours it really depends on your slow cooker.
This is a taste meal even if you dont like guinness. The start to finish time may vary I have put 7 hours it really depends on your slow cooker.
- salt & pepper to taste
- 3 cloves garlic chopped
- 2 onions chopped
- 2 carrots sliced
- 3 tablespoons plain flour
- 1 1/2 lbs beef lean cubed
- 3 tablespoons vegetable oil or butter
- 1 1 cm piece ginger fresh peeled & thinly sliced
- 1 can guinness dry stout
- 200 mililiters beef stock
- 2 tablespoons dark soy sauce
- 2 1/2 ounces mushrooms halved
- Carbohydrate 17.6793375 g
- Cholesterol 112.266 mg
- Fat 36.2882590625 g
- Fiber 2.19912501275539 g
- Protein 35.7955925 g
- Saturated Fat 12.3262793837031 g
- Serving Size 1 1 Serving (431g)
- Sodium 515.961 mg
- Sugar 15.4802124872446 g
- Trans Fat 3.89954728954062 g
- Calories 568 calories
Step-by-step
- Season the flour with salt & pepper, toss the beef cubes in the seasoned flour making sure beef cubes are completly covered.
- Heat half the oil or butter in a pan and brown off the beef in batches then set aside.
- Add more oil or butter to the pan if nessary and gently fry off the onion, garlic and ginger for 10 minutes or until soft, then add the carrots and cook for a further 2 minutes.
- Pour the guinness and beef stock, return the browned beef to the pan and add the soy sauce.
- Bring to the boil and transfer to slow cooker for 5-7 hours without removing the lid.
- When nearly cooked fry off the mushrooms and add to the pot.
- Garnish with parsley.
- Serve with mashed potatoes or french bread.
The Starch Coating Strategy
Operating under a seven-hour cooking window requires deliberate preparation of the lean chuck. Tossing the meat in seasoned plain flour before searing creates a physical barrier that protects the protein fibers from tightening too aggressively during the initial phase of heat transfer. When those flour-dusted surfaces hit hot fat, the Maillard reaction triggers deep savory compounds that instantly fortify the braising liquid as the starches gradually hydrate and thicken the sauce.
Managing Moisture and Fond
Deglazing the pan with a full can of dry stout lifts the caramelized residues left behind by the beef, incorporating rich umami directly into the braise. Keeping the slow cooker lid firmly closed maintains a steady internal temperature and prevents steam from escaping, which ensures the liquid volume remains constant throughout the multi-hour processing time. Sautéing the mushrooms separately near the end of the cooking cycle preserves their firm cell structure rather than letting them dissolve completely into the simmering broth.
Assessing Textural Yield
Evaluating doneness relies entirely on physical resistance rather than internal temperature probes. Pressing a cubed piece against the side of the ceramic insert with a wooden spoon should yield immediate, effortless separation without crumbling into mush. Allowing the contents to rest off the direct heat source for ten minutes permits internal juices to redistribute evenly before ladling portions over buttered mashed potatoes.
