Guinness Braised Beef



Ingredients

6 to 8 Tbsp. olive oil, divided
6 onions, peeled, halved and thinly sliced
1¼ lb. small crimini or button mushrooms, stems trimmed and halved
3 lbs. beef round or chuck, trimmed of excess gristle and fat and cut into bite-size pieces
3 Tbsp. all-purpose flour
1½ cups beef stock, warmed
2 Tbsp. mild molasses
2 cups Guinness Stout or other dark beer, at room temperature
Salt and freshly ground black pepper to taste
3 garlic cloves, crushed and peeled
1 bouquet garni (2 bay leaves, 2 to 3 sprigs fresh parsley and 2 to 3 sprigs fresh thyme, tied with twine)
2 Tbsp. finely chopped fresh marjoram

Preparation

• Position a rack in the center of the oven and preheat the oven to 325 degrees.

• Heat 2 tablespoons olive oil over medium heat in a very large skillet. Add the onions and sauté until soft and caramelized. Stir regularly to prevent burning and be patient; this step may take 30 minutes or more. Transfer the onions to a bowl and set aside.

• Add another 2 tablespoons olive oil to the skillet and return to medium heat. Add the mushrooms and sauté about 10 minutes or until they have exuded much of their moisture. Combine them with the onions.

• Add another 2 tablespoons oil to the skillet and place over medium-high to high heat. When the oil sizzles at the drop of water, add the beef. Sear well on all sides, turning often to promote even browning. Transfer the beef to a separate bowl and set aside.

• Turn the heat to medium. Add the flour to the remaining fat in the pan and cook, whisking constantly, until lightly browned. (If your meat is lean, you may need to add another 2 tablespoons of oil to the pan before adding the flour.) Gradually add the warm stock to the roux, whisking all the while to prevent lumps from forming. Add the molasses and beer and stir well.

• Increase the heat to medium-high, bring the mixture to a simmer and cook until somewhat thickened, about 5 to 10 minutes. Season the broth with salt and pepper.

• Layer the reserved mushrooms and onions alternately with the beef in a heavy ovenproof pot with a lid (6- to 7-quart capacity). Lightly season each layer with salt and pepper. Pour in the reserved broth and add the garlic cloves and bouquet garni.

• Fit an inverted foil “lid” over the top of the meat and then cover the pan tightly with its own lid. Bake about 2 hours, stirring once mid-process. It’s done when a skewer passes easily through the meat.

• Remove the bouquet garni. Add the chopped marjoram and adjust the seasoning. Serve immediately with boiled potatoes, egg noodles or all by its yummy self. (If the sauce looks loose, make a slurry by gradually whisking 1 cup sauce into 1 to 2 tablespoons flour. Stir the slurry into the pan juices and bring to a boil over medium heat. Reduce the heat and cook just until the sauce has thickened.)