Heat olive oil in heavy large pot over medium-high heat. Add onion, garlic, ? cup carrots, and celery.
Brown for about 5 minutes, remove from pan. Salt and pepper beef and dust with flour. Add the beef
(do not crowd the pan, or the meat will steam and not brown) and sear without moving until nicely
browned on one side, then use tongs to turn the piece over. Continue to cook in this manner until both
sides are browned, about 5 minutes each side. Add garlic and saut? 1 minute. Add beef stock, Guinness
and red wine and stir up any browned bits. Add tomato paste, sugar, thyme, Worcestershire sauce.
Stir to combine and add back in the veggie mixture and push underneath beef. Bring mixture to boil.
Place cover on pot and place in 250 degree oven for 3 hours.
Remove from oven, place pot on stove and transfer meat into a bowl. Pick through to discard any fatty
pieces. Turn heat to medium and reduce liquid by half. While reducing, sautee carrots in a separate
pan with a little butter until soft, then set aside.
Remove and discard veggies from reduced liquid.. Add salt and pepper to taste and a slurry of flour
and beef broth (or water) and boil to thicken. Add peas and carrots and return meat to pot. Sprinkle
with parsley and serve over mashed potatoes. (Can be prepared up to 2 days ahead. Cool slightly.
Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (2589g)|
|Recipe Makes: 1|
|Calories from Fat: 136 (10%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 3904.9mg||135 %|
|Potassium 6658.3mg||175 %|
|Total Carbohydrate 275.7g||81 %|
|Dietary Fiber 23.5g||94 %|
|Sugars, other 252.2g|
|Protein 33.6g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1326
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