GUINNESS AND MUSHROOM BRAISED CHUCK STEAKS

Indulge in the robust flavors of Irish cuisine with our Guinness and Mushroom Braised Chuck Steaks. This dish, made with boneless chuck steak, is perfectly braised in a hearty Guinness and mushroom sauce, creating a comforting and satisfying meal. For the ultimate St. Patrick’s Day meal, serve it alongside creamy mashed potatoes.

Author: Bruce Aidells author of “The Great Meat Cookbook” and “Bruce Aidells’ Complete Sausage Book”

Chuck steak mushroom and onions
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Guinness and Mushroom Braised Chuck Steaks

Course Main Course
Cuisine American
Keyword Brisket
Servings 1

Equipment

  • Dutch oven Heavy lidded frying pan, or sauté pan

Ingredients

1 boneless chuck steak (about 1 1/2 pounds)

  • Salt
  • Freshly ground pepper
  • 2 teaspoons olive oil
  • 1 1/2 cups finely chopped onions
  • 1/2 cup carrots 1/4-inch dice
  • 1 teaspoon dark brown sugar
  • 1/2 cup chicken stock
  • 1 teaspoon minced garlic
  • 1/2 pound sliced mushrooms
  • 1 teaspoon fresh rosemary
  • 2 bay leaves
  • One 12-ounce bottle stout such as Guinness
  • 1/2 cup reduced fat sour cream optional
  • Season the meat generously with salt and pepper

Instructions

  • Heat a heavy lidded frying pan, sauté pan, or Dutch oven over high heat and add steak. Sear until nicely browned, about 5 minutes and turn to sear the other side. Set aside.
  • Pour off all but about 1 teaspoon of fat and reduce heat to medium. Add onions, carrots, sugar and 2 tablespoons of the stock, stirring and scraping any browned bits from the bottom of the pan. Cover and cook for 10 minutes or until the onions and carrots have softened and begun to color, stirring from time to time. Stir in the garlic, mushrooms and rosemary and cover and cook 2 minutes more. Add bay leaves, stout and steak. Bring to a boil, reduce to a simmer and cover. Continue to simmer. After 1 hour check the meat; it is done when it is fork tender.
  • Remove the steak to a warm platter. Throw away the bay leaves. Degrease the sauce and then cook over high heat until the sauce begins to thicken and becomes syrupy. Remove from the heat and whisk in the optional sour cream. Taste for salt and pepper. Pour sauce over the steak and serve with horseradish mashed potatoes.
  • Yield: 4 to 6 servings.

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