Beef in Guinness and port wine

Tender bite-sized morsels of beef in a tasty sauce make this dish a holiday hit.This dish is the perfect centerpiece for a holiday party. The rich flavour is always a hit and retro dishes are making a comeback. It is perfect for a buffet as the meat is bite-sized and tender. The sauce is delicious and a bit unusual. It is fun to serve with the festive Guinness Generous Ale that is in the sauce. I like to offer a light red wine or a sparking rosé, too. Add a vegetarian entrée, baked gnocchi, and a salad for a colourful and popular holiday buffet.
 
Guinness Generous Ale is special holiday beer. Its lovely amber colour and vanilla notes make it perfect for this recipe and celebrations.
 
Prepare the beef:
1½ or 680 grams pounds of beef steak (chuck roast, top sirloin or whatever cut you prefer) cut in to large 2 by 5 cm inch cubes.
Pat dry
Season with salt pepper.
Dredge in flour.
Tip: Place cubes in zip lock bags with ¼ cup/50 ml of flour and shake to coat.
Brown the meat evenly on all sides in a pan large enough to hold it without crowding. You may need to use two sauté pans. Make sure your oil is hot or your meat will steam and not brown well. Use enough oil to cover the bottom of your sauté pan.
 
Add 2 clove of crushed, peeled garlic to each pan as the meat is done, and brown.
Deglaze the pan or pans (split the liquids if you used two pans) with one bottle of Guinness Generous Ale. (If you cannot find this brand, try another but you may have to add a bit more sugar, I like this beer for its smooth, sweet taste.)
 
14ounces /415 ml of Ruby Port
 
Set meat side.
 
Prepare vegetables.
Heat your oven to 325 F/165 C
 
Wash and cut in half 1½ cup/ 375 ml. small button mushrooms
Peel 6- small French shallots
Dice 1 large onion.
In a sauté pan, slowly cook the mushrooms with 1 tbs./15 ml oil, until soft and aromatic. Cook for about 15 minutes.
Caramelize the diced onion and shallots in 1 tbsp. of oil on low heat for about 15 -20 minutes. Watch and stir occasionally to avoid burning.
 
Combine all the ingredients in large ovenproof pot or casserole.
Add several stalks of fresh thyme.
Add 1 tbs. /15 ml brown sugar
 Add ¼ cup/50 ml of good Italian tomato paste
½ cup/100ml chicken or beef stock
2-3 cloves of peeled crushed garlic
 
Bring everything to a rapid simmer of five minutes.
Loosely cover the pot and place in oven
Cook on low heat for 2½-3 hours
Several grinds of fresh black pepper.
 
You can make this several days in advance and refrigerate. When it cools you can remove any hardened fat before reheating.
 
This is delicious served immediately after you make it, and even more so after a few days. Try it with fresh breads, baked gnocchi, rice, or noodles and salad. Next week a vegetarian entree to make your holiday buffet complete.
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