Estofado de Res y Guinness
Main2 h 55 min6 porcionesMediaSobre esta receta
Un estofado irlandés profundamente rico y contundente, construido con trozos tiernos de res braseados lentamente en cerveza stout Guinness oscura con verduras de raíz, hierbas frescas y un caldo sabroso. La Guinness añade una profundidad de malta característica que se transforma en algo magnífico con el tiempo — audaz pero no amargo, con una salsa espesa y brillante que se adhiere a cada pedazo de carne y verdura. Este es el tipo de estofado que llena una cocina fría de calidez e invita a todos a reunirse alrededor de la olla.
Instrucciones
- 1
Preheat your oven to ![325°F]. Pat the beef chuck cubes completely dry with paper towels — this is essential for a good sear. Season generously all over with kosher salt and black pepper, then toss with the all-purpose flour until evenly coated. Shake off any excess.
- 2
Heat 2 tablespoons of vegetable oil in a large Dutch oven over ^[medium-high heat] until shimmering. Working in 2–3 batches (do not crowd the pan), sear the beef chuck cubes for about 2–3 minutes per side until deeply browned on all sides. Transfer each batch to a plate and set aside. Add more vegetable oil between batches if needed.
- 3
Reduce the heat to ^[medium]. Add the remaining tablespoon of vegetable oil to the same pot. Add the diced yellow onion and celery and cook, stirring occasionally, for 5–6 minutes until softened and the yellow onion is translucent. Scrape up any browned bits from the bottom of the pot as you stir.
- 4
Add the minced garlic and tomato paste. Stir and cook for 1–2 minutes until the tomato paste darkens slightly and smells fragrant.
- 5
Pour in the guinness stout and stir well, scraping up all the browned bits from the bottom of the pot — this is where a huge amount of flavor lives. Let it bubble and reduce for 3–4 minutes.
- 6
Add the beef broth, Worcestershire sauce, and brown sugar. Stir to combine. Return the seared beef chuck and any resting juices back to the pot. Nestle in the thyme sprigs, rosemary sprigs, and bay leaves. The liquid should come about three-quarters up the beef chuck — add a splash more beef broth if needed.
- 7
Bring the stew to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer to the preheated oven. Cook for 1 hour and 30 minutes.
- 8
Carefully remove the pot from the oven. Add the carrots, baby potatoes, and parsnip (if using). Stir gently to submerge the vegetables in the braising liquid. Return the pot to the oven, covered, and cook for another 40–45 minutes until the vegetables are completely tender and the beef chuck falls apart easily when pressed with a spoon.
- 9
Remove the pot from the oven. Fish out and discard the thyme sprigs, rosemary sprigs, and bay leaves. Taste the stew and adjust seasoning with kosher salt and black pepper as needed. If the gravy seems too thin, place the pot back on the stovetop over ^[medium heat] and simmer uncovered for 5–10 minutes, stirring occasionally, until it thickens to your liking.
- 10
Ladle the stew into deep bowls and garnish with chopped fresh flat-leaf parsley. Serve with crusty bread, Irish soda bread, or creamy mashed potatoes to soak up the gravy.
