tastes better the next day


YUM!

SpisaRibb said:

I can imagine it would

Sounds Good! Recipe?

I'm a little bit wary of the recipe....

We used to have a Guinness pot roast at work that was actually really good.


I normally don't like Guinness, as it tastes like burnt pretzels to me, but when you cook with it it can be tasty.

"I love beef stew"

Guinness rocks my world.

recipe please

I had a Guinness chocolate cake once

Couldnt really taste the Guinness, but it made for a really rich cake

SpisaRibb said:

OH.. this is actually a recipe??? .

there are many varitaions on this recipe some more added steps some less. Some that have you add prunes in at the end to make it sweeter. But its heaven on mashed poatoes!!!




Guinness Beef Stew Recipe

1 tablespoon of olive oil
1 tablespoon of butter
1 kg / 2 lbs of beef rump steak
2 large carrots
12 red shallots or small pickling onions
4 cloves of garlic
¼ cup of flour
1 tablespoon of tomato paste
2 cups of good Irish Guinness
1 cup of beef stock
1 bouquet garni or 2 bay leaves
freshly milled black pepper
1 tablespoon brown sugar
½ cup of chopped prunes (optional)
freshly chopped parsley
salt to taste
Peel the carrots and slice them thickly. Peel the 12 shallots and garlic cloves, crush the garlic and prepare a bouquet garni. Trim the steak and cut into small 2 cm / ½ inch cubes. Heat the oil and butter in a large saucepan, add the shallots and carrots, sauté until slightly brown on all sides and transfer to a dish. In the same saucepan brown the meat, adding the garlic once the meat is nicely browned on all sides. Add the tomato paste and flour to the saucepan and stir through. Cook on a low heat for around ½ a minute, being careful not to burn the flour. Slowly stir in the beef stock and Guinness, a little at a time. The stew will thicken as you do this. Add the bouquet garni and bring the stew to the boil. Return the onions and carrots to the saucepan and simmer for 1 hour, stirring occasionally to prevent any catching. Chop the prunes in half and add them to the stew. Continue to simmer for 15 to 20 minutes until the meat is tender and the carrots are cooked. Remove and discard the bouquet garni, add salt and freshly milled black pepper to taste and sprinkle with some fresh parsley. Serve with fresh crusty bread or accompanied with seasonal vegetables and a good mound of Colcannon.

(Serves 4 to 6)

Thanks, I'll try it.

I've never heard of Guinness Stew, but its probably more authentic than Steak & Guinness Pie, as in Steak & Ale Pie, which is yummy!

SpisaRibb said:

sounds good on a cold day...sadly- I do not see many of those.

mdiver said:

This is what I did with your recipe:
Had roast duck yesterday and made the broth for stew from the carcass.Skimmed the fat.
Used venison instead of beef. Added a few juniper berries to the stew to compliment the meat.
It's simmering now and I'll cook for a total of 1 1/2 h.

Served with an appetizer I had in San Francisco..olive oil with sundried tomatoes, fresh sliced mozarella, fresh basil, rosemary, and black olives, all combined, to be used for dipping/eating with french bread.
Red and green cabbage coleslaw with homemade blue cheese dressing.
Left over wild rice from duck dinner and fettaccini pasta (choices)
The stew tastes great already.
[Edited 11/29/06 16:00pm]