The trick is to smoke the meat and not make the meat smoke


  Date: April 13, 2014
  Favorite: Soups & Stews
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Guinness Beef Stew is one of my favorite meals. In most restaurants if I spot Guinness Beef Stew on the menu I don't look any farther. This recipe from Cook's Country made the best Guinness Beef Stew I have ever tasted. The folks from America's Test Kitchens don't just come up with copy cat recipes. They try to improve on the process, the cooking time and the problems inherent in the classic recipe. One of the changes they made was to use the cut chuck eye instead of some of the usual meats sold as stew meat. A second change was to not brown the meat first to create a meat frond at the bottom of the pan. Instead they browned the onions & garlic to create a tasty onion frond that will get transferred to the meat. The ingredients for the broth were added next and simmered. Then the meat was added and gets braised for the next 3 hours. The portions of the meat which project above the broth are browned by the exposure to the hot air. The recipe kept the ingredients simple: potatoes and carrots. These are not added at first, but instead they are added during the last hour so their are not too hard or not too mushy. Another tweak was to use only some of the Guinness to start. Some more Guinness is added just before serving. This helps prevent the bitter taste some Guinness stews suffer from. All of these tweaks produced the most amazing Guinness Beef Stew I have ever tasted. The meat was was literally fork tender and had AMAZING flavor. The broth was thick and flavorful. The IRISH SODA BREAD was perfect for this stew. Now let me repeat this was the best Guinness Beef Stew I have ever tasted. Until I had some of the leftover stew reheated for lunch the next day. This simple recipe was definitely a case where Less was More!
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Cooks Country
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