Beef and Guinness Stew

 

Main Dish

Beef and Guinness Stew

5 pounds stew beef, such as chuck, cut into 11/2-inch cubes

1/2 cup flour

Salt and freshly ground pepper

5 tablespoons vegetable oil or suet

3 or 4 large yellow onions, coarsely chopped

1 pound white mushrooms, halved

2 (12-ounce) bottles Guinness Extra Stout

2 cups beef stock

1 teaspoon brown sugar

1 teaspoon dried thyme leaves

Generous pinch of nutmeg

4 bay leaves

In a large bowl, toss the meat, flour and some salt and pepper, until the meat is coated. Heat the oil in a large Dutch oven over high heat. When the fat is very hot, add the meat, working in batches if necessary to avoid crowding. Fry, stirring occasionally, until well browned, about 10 minutes.

Remove meat from the pot and set aside. Add the onions and cook over medium heat until just become translucent, 3 to 4 minutes. Return the beef to the pot and add the mushrooms, Guinness, stock, sugar, thyme, nutmeg and bay leaves. Add salt and pepper, using a light hand with the salt at this stage. Bring to a boil, reduce the heat, cover and simmer gently for 2 hours. Stir occasionally. Makes 10 servings.

Per serving: 434 calories, 35 percent from fat, 17 g fat (5.2 saturated, 6.8 g mono) 145 mg cholesterol, 53 g protein, 13 g carbohydrates, 1.1 g fiber, 283 mg sodium

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