Guinness Beef Stew Serves 6

  • 1 (3½ to 4 pound) boneless beef chuck, trimmed of excess fat, cubed into 1-inch pieces
  • 2 tablespoons olive oil ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 white onions, halved lengthwise and thinly sliced lengthwise
  • 1 bay leaf
  • 1 (14.9 ounce) can dark beer (such as Guinness)
  • ¼ cup veal demi-glace
  • 1 tablespoon balsamic vinegar
  • 8 ounces baby carrots
  • 1 pound fresh English peas, shelled 1 pound cremini mushrooms, quartered
  • 2 tablespoons minced parsley
  • 2 tablespoons minced chive

Pat beef cubes dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.

In fat remaining in pot, cook onions over moderate heat with bay leaf, stirring occasionally, until golden, 10 to 12 minutes. Place beef with onions in pot. Add beer, veal demi-glace and balsamic (liquid should come about halfway up sides of meat) and bring to a boil.

Cover pot and reduce heat to a low simmer. After about 2 hours add the baby carrots, peas and mushrooms. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Season with salt and pepper. Garnish with chopped parsley and chives.

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