Guinness-Braised Beef Over Egg Noodles


3 pounds boneless beef pot roast, tied with kitchen twine
4 tablespoons vegetable oil
1 pound onions, chopped roughly
1 pound carrots, cut into 1- inch pieces
1/4 teaspoon salt
1/2 cup sherry
12 ounces Guinness
1 tablespoon unsweetened cocoa
4 thyme springs
2 bay leaves
1 teaspoon salt
3/4 pound egg noodles
2 tablespoons butter


Heat the oil in a large skillet over medium-high heat. Brown the beef on all sides, then transfer to the slow-cooker.
To the leftover oil in the skillet, add the onions and carrots, salt, freshly ground pepper, and cook until tender, about 5 minutes. Add the garlic and cook for about 20 seconds. Deglaze with the pan with the sherry, scraping up any brown bits. Let the sherry cook until the liquid reduces by about half, then add the vegetables to the slow-cooker.
Add the Guinness, broth, thyme, cocoa, teaspoon salt, and bay leaves to slow-cooker; cook for 9-10 hours on low, or 6-7 hours on high.
When almost ready to eat, transfer the roast to cutting board and loosely tent with foil while preparing egg noodles and sauce. Cook the eggs noodles according to package directions, drain, then toss with the 2 tablespoons of butter. Scoop a helping of pasta into 4-6 large shallow bowls.
Discard the bay leaves and thyme sprigs from the braising liquid and puree the juices and vegetables with an immersion blender (or transfer to a stand blender in batches).
Slice beef in ½-inch thick slices, arranging over the egg noodles, then pour the sauce on top.
Serve with a Guinness. Enjoy!


6.0 servings


Wednesday, March 9, 2011 - 7:19pm


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