I use chuck for all my long cooked beef recipes because it tastes good and is meltingly tender when long cooked at a low heat. Round in my opinion is not worth buying unless it is a top round steak for marinating and grilling rare. Long cooked bottom round at it's worst tastes like liver and has a rubbery texture.
Beef and Stout
2 - 3 pounds chuck cut into large cubes
salt and pepper to taste
flour
oil
2 onions, chopped
1/2 pound mushrooms, sliced
3 cloves garlic, minced
5 carrots, cut into big chunks
1 bottle porter or stout
a few sprigs fresh thyme pulled off the stem
Season the beef chunks and toss in flour to coat.
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Remove each batch to a bowl. When the beef is finished browning add the onions and mushrooms. Cook, stirring occasionally, until onions are translucent and browned and the mushrooms have exuded their juices and are beginning to brown.
Add the beef and any accumulated juices back to the pot. Pour in the beer. Add water if necessary to make sure every thing is covered and season with salt and pepper.
Increase heat and bring to a boil. When boiling reduce heat and simmer for about 1 1/2 hours. Add carrots and cook an additional 1/2 hour. Serve with soda bread and potatoes if you like.
Shepherd's Pie
4 tablespoons flour
1 recipe beef and stout
1 small bag frozen pearl onions
1 cup or so frozen peas
1 recipe of your favorite mashed potatoes
Preheat oven to 350°F.
Heat butter over medium heat in a large pan until frothy. Add flour and cook, stirring constantly for 1 minute. Add beef and stout and, stirring, bring to a simmer. Once it begins to bubble, it has thickened up. Stir in the onions and peas.
Pour mixture into a baking dish.
Top with mashed potatoes and bake until potatoes begin to brown.
Yum!
Shrimp13
loved the pie! - i would have loved to compare the difference between the pie and the beef/stout
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