Beef in Guinness
Beef in Guinness
This excellent recipe gives you tender fall off the bone meat with a dark and yummy sauce.
Ingredients
- 2 tbs Olive oil
- 4 large Beef shanks
- 6 medium Shallots
- 5 sprig Thyme
- 1/4 cup AP Flour
- 650 ml Guinness
- 2 tbs Brown sugar
- 2 Bay leaves
Instructions
- Season beef liberally with salt and pepper and gently dust with a bit of flour.
- Over medium-high heat your pan and add the cooking oil and nicely brown the beef on both sides. Remove to a plate.
- Lower the heat to medium. Saute the onions with the thyme (if needed add a little bit more cooking oil).
- When the onions are translucent stir in the flour, cook for about 1 minute and deglaze with some of the stout, scraping off brown bits from the bottom.
- Add the rest of the stout, the brown sugar and bay leaves, increase the heat and stir. Add back the beef and bring to a boil. Cover and bring to low.
- Cook for about 3 hours or until the meat is very tender. You may start checking on it shortly after the 2 hour mark to get an idea of how much longer you want to cook it.
- Discard the bay leaves and thyme sticks before serving
