Recipe of St.Patrick's Day: Guinness braised beef

St. Patrick's Day Guinness braised beef (Photo: James Moran)

LOS ANGELES, March 16, 2011 — In case you or your friends aren’t fans of the traditional dinner of corned beef and cabbage try this delicious Guinness braised beef ragout that you can make ahead of time and reheat for your guests.
Guinness braised beef ragout over creamy polenta
Serves: 4    
Time to Prepare: 4 hours
Ingredients

• 1 lb Beef chuck filets
• 2 tbsp olive oil
• 1 tbsp butter unsalted
• 1 ½ leeks diced
• 1-cup baby carrots
• 2 tbsp tomato paste
• 1-½ tbsp Creole seasonings
• 1 Guinness
• 1 tbsp Better than Bouillon
• 1 cup of water

Directions
In a large sauté pan add butter and olive oil and sauté the leeks and carrots until they are golden brown. Season with salt and pepper. Once they leek and carrots are golden brown remove and set aside.  Spread the Creole seasonings, salt and pepper over the beef. In the same pan sear the beef until golden brown on both sides.  Add the leeks and carrots back to the pan. Next stir in the tomato paste and cook down until it’s covering all of the carrots, leek and beef.  Turn the heat down to low and add the Guinness. Reduce to au sec and add the Better than Bouillon and water.  Bring everything to a boil and then pour everything into a baking dish.  Cover with foil and braise for 2 ½ hours.
Once the beef is fork tender shred into to desired consistency. Serve with creamy polenta and top with rough chopped parsley.
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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 
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