Use a sharp knife to slice beef chuck into 1 1/2 to 2 inches pieces. Dab beef with a paper towel to dry, then season liberally with salt and black pepper. Heat olive oil in a heavy bottomed pot (I love to use my dutch oven) over high heat.
Add beef, in a single layer, to the pot and brown on all sides. Be careful, as the oil may spatter. Remove browned beef to a plate, then repeat with remaining beef.
Lower heat to medium, then add chopped onions and garlic. Season with salt and cook until softened, about 3-4 minutes.
Add bacon pieces and cook until browned. Add flour and stir to combine well. Let floured mixture cook 1 minute to remove any raw flour taste. While flour mixture is cooking, combine Coffee Extract and water and set aside.
Pour in Guinness beer and stir well to combine, loosening any browned bits from the bottom of the pot. Add tomato paste, chicken stock, carrots, celery, parsnip, bay leaves, thyme and Coffee Extract mixture.
Return beef to the pot and stir. If needed, add enough water so that the beef and veggies are nearly fully covered.
Bring to a bubble, then reduce heat to low, so that it’s simmering. Cover and simmer for 2 hours.
Remove lid, add potatoes and chopped prunes, stir, then simmer uncovered another 30-40 minutes, until sauce has thickened to a loose gravy consistency, beef is incredibly tender and potatoes are fork tender.
If needed, skim residual fat off the surface. Taste and adjust salt and pepper as needed. Remove bay leaves and serve.
Recipe by The Chunky Chef
Use a sharp knife to slice beef chuck into 4 to 5 cm pieces. Dab beef with a paper towel to dry, then season liberally with salt and black pepper. Heat olive oil in a heavy bottomed pot (I love to use my dutch oven) over high heat.
Add beef, in a single layer, to the pot and brown on all sides. Be careful, as the oil may spatter. Remove browned beef to a plate, then repeat with remaining beef.
Lower heat to medium, then add chopped onions and garlic. Season with salt, and cook until softened, about 3-4 minutes.
Add bacon pieces and cook until browned. Add flour and stir to combine well. Let floured mixture cook 1 minute to remove any raw flour taste. While flour mixture is cooking, combine Coffee Extract and water and set aside.
Pour in Guinness beer and stir well to combine, loosening any browned bits from the bottom of the pot. Add tomato paste, chicken stock, carrots, celery, parsnip, bay leaves, thyme and Coffee Extract mixture.
Return beef to the pot and stir. If needed, add enough water so that the beef and veggies are nearly fully covered.
Bring to a bubble, then reduce heat to low, so that it’s simmering. Cover and simmer for 2 hours.
Remove lid, add potatoes and chopped prunes, stir, then simmer uncovered another 30-40 minutes, until sauce has thickened to a loose gravy consistency, beef is incredibly tender and potatoes are fork tender.
If needed, skim residual fat off the surface. Taste, and adjust salt and pepper as needed. Remove bay leaves and serve.
Recipe by The Chunky Chef
Pure Coffee Extract
