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Australian Recipe

Appetizer

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Short Description

10 Ways to Make Traveling with Kids a Breeze Sponsored by Best Western This beef stew develops plenty of deep, savory flavors from first searing the beef chunks, then pulling them out of the pot and sauteing bacon in the drippings. Onions are cooked down in the bacon fat, then simmered with Guinness before the meat is added back in with some carrots and cooked until tender. Serve the stew with steamed potatoes for a hearty meal. Game plan: You'll need to make the Bouquet Garni before you begin. This dish was featured as part of our St. Patrick's Day Recipes slideshow.


Ingredients
1 2 3 4 5 6 7 8 9 10 11 12 13
Cooking Procedure
1 Heat the oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until shimmering 2 Meanwhile, season the beef all over with salt and pepper 3 Add half of the beef to the pan and sear until golden brown on all sides, about 5 minutes 4 Using a slotted spoon, transfer the meat to a plate; set aside 5 Repeat with the remaining meat 6 Add the bacon to the pan and cook until browned and crisp, about 3 minutes 7 Using a slotted spoon, transfer to the plate with the beef 8 Reduce the heat to medium, add the butter and onion, and season with salt and pepper 9 Cook, stirring occasionally, until the onion is soft, about 4 minutes 10 Add the flour and cook, stirring constantly with a wooden spoon, until no longer raw-tasting, about 2 minutes 11 Pour in the Guinness and stir to incorporate the flour, breaking up any lumps and scraping up any browned bits from the bottom of the pan 12 Let the mixture simmer until reduced by half 13 Return the beef and bacon to the pan along with any accumulated juices and add the carrots and bouquet garni 14 Add the beef broth and bring to a boil 15 Reduce the heat to low, cover with a tightfitting lid, and simmer until the beef is tender, stirring halfway through, about 1 hour and 45 minutes 16 Using a slotted spoon, transfer the beef, onion, bacon, and carrots to a large bowl 17 Raise the heat to medium-high and gently boil the braising liquid, uncovered, until thickened 18 Taste and season with salt and pepper as needed 19 Return the beef, onion, bacon, and carrots to the pan and stir 20 If you choose, serve with steamed red potatoes.


Comments
Date: 2013-05-12

When its main objective is Einsparunggeld to travel, read this sponsored by Best Western of this beef-eintopf develops much deeper, sweet irony aromas of the first beef verwelkende chunks, then you are removed from the pot and in the Bratenfett Sautieren bacon. The onions cooked to the low on the bacon, then geschmort with Guinness, before the meat is back with some of the carrots and cook until they are fragile. Serve as gedünsteten Eintopf with potatoes for a meal herzhafte. Game Plan: Be the bouquet gar