Ingredients
- Knob of butter
- About 2 pounds beef fillet, diced
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced leek
- Sprig thyme
- Sprig rosemary
- 1 pint Guinness
- 1 quart brown sauce
Directions
In a medium size pot, place a knob of butter and sear the beef until brown. Add the diced vegetables and sweat for 5 minutes. Add the thyme, rosemary, about half the bottle of beer and reduce by half. Add the brown sauce and cook for 10 minutes.
Finish the beef by pouring in the rest of the beer and serve with roasted carrot and parsnip and champ potato, if desired.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By b1funny
Nashville, Tn
on February 04, 2011
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Pretty good. The beef is tough. If you get a roast and do it in a crock pot, its alot better. or if you drink a couple of Guinness' first.
By Alphacook
Down South
on March 16, 2010
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The only alterations I made were the omission of the celery, only using 1/2 a pint of Guinness, and half the amount of Brown Sauce aka HP sauce (which I found in the international section at my local grocery store (thanks Joe. The beef was a little tough for my liking but maybe I did something wrong there.
Served it with a side of roasted root veggies.
Very good.
By trimixjoe_11938641
tinley park, IL
on March 13, 2010
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The most famous brown sauce is HP sauce which is similar to A1 steak sauce. There are other brown sauces such as chef sauce that I like to dip my fries "chips" in.
stews are made to be slow and low to break down the meat so it melts in your mouth, I prefer using a nice marbled pot roast/chuck roast.
its a stew, filet is meant for searing and eating medium rare...
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