Irish Stout Braised Beef Gravy
1/4 pound Bacon
1 small to medium Yellow Onion, sliced
2 medium Shallots, cut into halves
1 1/2 pounds Beef Chuck or other Beef Roast
2 Tablespoons Flour
Salt and Pepper to taste
1 Tablespoon Olive Oil
2 oz Irish Whiskey
1/4 cup Dijon Mustard
1 bottle Irish Stout
1 cup Beef Broth
8 servings Prepared French Fries - I do Yukon Gold Potato Fries Your Way
4oz White Cheddar, thick grated
4oz Queso Quesadilla, fine grated
Chopped Parsley and Scallions, Optional
FOR THE IRISH STOUT BRAISED BEEF GRAVY:
Sauté bacon over medium heat in a Dutch oven, or other similar large heavy pot, until fat is rendered and bacon is browned and crispy.
Transfer bacon to a towel lined plate and reserve for later.
Cook onion and shallot in the rendered bacon fat over medium to medium-low heat until tender, about 10 minutes.
Cube beef into large 2" pieces (you can reduce the cooking time by cubing smaller if you prefer).
Dust beef with flour, salt and pepper.
Transfer onion and shallot to a plate or bowl.
Depending on how much fat is still in the Dutch oven, add olive oil. If the pot looks dry add the oil.
Turn heat up to medium-high and brown meat in batches so as not to crowd the meat during browning.
Once the meat is all browned, set aside with the onions and shallots.
Deglaze the pot with the whiskey.
Add in beer and continue to scrape up and dissolve browned bits from the pot.
Whisk in mustard.
Add beef, onions and shallots back to the pot.
Pour beef brother over all and cover tightly.
Simmer covered for 2 hours.
Remove lid and stir in reserved bacon.
Cook uncovered over medium heat for 30 minutes to thickening the juices by reduction.
Using forks, pull the beef chunks into smaller pieces and shreds.
Place fries on a plate or in a bowl. You can either portion individually or place all fries onto one large platter.
Cover with cheeses.
Smother with HOT beef gravy.
Garnish with chopped parsley and scallions.
Makes 6-8 servings