Guinness Braised Beef and Roast Potatoes. Melt in your mouth tender braised beef in a rich mushroom and stout beer gravy, served over crispy, perfectly roasted potatoes. An ultimate comfort food meal.
Well, let’s face it, it’s late November and with Christmas barely a month away we have to face the fact that winter is here. I’m not a winter weather person and Spouse certainly is not either. (Originally published Nov 2015)
If we didn’t have kids still in school or pesky details like work schedules to contend with, we’d probably migrate south to escape the whole season, like so many other Snowbirds from Canada do.
Perhaps one day, when Spouse finally retires, Rock Recipes will have a winter home in South Georgia or Florida. 😉
A winter necessity.
Winter comfort food is one of the necessary sustaining elements for all us cold weather dwellers. Last week I cooked up a humdinger of a great example. I’ve long touted the virtues of a perfectly roasted potato as one of the greatest comfort foods of all time.
I like to roast heads of garlic with the potatoes which adds more flavour to them. The soft garlic is also delicious to serve with the potatoes.
You’ll have to take the garlic head out before the potatoes are done or they will be over cooked and burnt.
Are you a roasted potato convert? You’ll never eat another boiled potato again!
Perfectly crispy roast potatoes with a fluffy light, steaming interior, served with sticky roasted garlic and a dollop of sour cream is my favourite roast dinner side dish of all time. It just can’t be beat.
We love roast potatoes so much at our house that we never have plain boiled potatoes any more. Even when making a winter stew, I will add all of the other vegetables to the stew but roast potatoes to serve on the side.
That is where the idea for this Guinness braised beef came from. Chuck roast (blade roast) was on sale at the market last week so I bought a large one with the intention of making a pot roast.
However, a stop on the way home to pick up a bottle of wine changed the plan when I passed a display of Guinness Stout Beer at the liquor store.
Keeping it local
I ditched the pot roast idea, grabbed a couple of pint cans (one for the gravy and one for me while the beef cooked). I headed home to get this beef in the oven for the afternoon while I relaxed and watched movies.
Who knows, I might even have sneaked in a little nap after my pint before waking up to this delicious dinner being served. I highly recommend it as an ultimate wake up call for Sunday supper. 😀
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Guinness Braised Beef and Roast Potatoes - melt in your mouth tender braised beef in a rich mushroom and stout beer gravy, served over crispy, perfectly roasted potatoes. An ultimate comfort food meal.
For the braised beef
- 3 lbs beef pot roast, Blade or chuck roast work well
- salt and pepper to season
- ½ cup flour to dredge the beef cubes
- 3 tbsp to 4 vegetable oil
- 2 cups sliced button or crimini mushrooms
- 4 tbsp butter
- 2 large onions, diced
- 4 cloves minced garlic
- 4 cups low sodium beef stock
- 2 cups Guinness stout beer
- 1½ tbsp dried thyme
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 tsp coarsely ground black pepper
- 2 leaves bay
You will also need
- 6 -8 large English Style Roasted Potatoes, SEE NOTES
- Trim the beef roast of excess fat then cut it into 1½ inch cubes.
- Season the cubes with salt and pepper, then roll them in plain flour to coat them well.
- In a cast iron skillet, heat the oil over medium high heat and brown the beef cubes well in small batches. Do not crowd the pan with the beef or it will be harder to brown and be drier when cooked.
- Transfer the browned beef to a covered roasting pan or large dutch oven.
- Melt the butter in a saute pan and add the mushrooms. Cook over medium heat until they take on a little brown color, then add them to the pan with the beef.
- If necessary, add a little more butter and add the onions and garlic to the saute pan. Saute over medium heat until the onions have softened but not browned, then add them to the roasting pan with the beef.
- Add the beef stock, Guinness, thyme, nutmeg, salt, pepper, and bay leaves.
- Stir and cover the roasting pan tightly with aluminum foil before adding the lid.
- Cook in a 300 degree oven for 2 2/2 to 3 hours or until the beef is fall apart tender. Stir every hour or so.
- Cook the roasted potatoes as directed in the recipe at the link provided. Slit the potato down the center and fill the opening with the braised beef. Serve with steamed or roasted vegetables.
! For the braised beef
3 lbs beef pot roast, Blade or chuck roast work well
salt and pepper to season
½ cup flour to dredge the beef cubes
3 tbsp to 4 vegetable oil
2 cups sliced button or crimini mushrooms
4 tbsp butter
2 large onions, diced
4 cloves minced garlic
4 cups low sodium beef stock
2 cups Guinness stout beer
1½ tbsp dried thyme
½ tsp ground nutmeg
½ tsp salt
1 tsp coarsely ground black pepper
2 leaves bay
! You will also need
6 -8 large English Style Roasted Potatoes, SEE NOTES
Serving Size1 grams
Amount Per Serving Calories 807Total Fat 44gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 22gCholesterol 219mgSodium 537mgCarbohydrates 38gFiber 5gSugar 5gProtein 59g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.