Good recipe for Guiness stew??!
Good recipe for Guiness stew??
Any takers?
Answers:
Guinness Stew
3 slices bacon, cut in 1-inch pieces
3 pounds beef stew meat, fat trimmed, in 1-inch cubes
1 tablespoon olive oil
1 small onion, chopped
2 tablespoons flour
2 tablespoons brown sugar
2-1/2 cups Guinness Stout
10 pearl onions, peeled
2 carrots, sliced
1 large stalk celery, thinly sliced
2 medium potatoes, peeled and cut in large wedges
Bouquet garni (see note)
Salt and pepper to taste
Chopped parsley, for garnish
Preheat oven to 350 degrees.
Cook bacon in a Dutch oven over medium-high heat until brown but not crispy. Drain bacon on paper towel, leaving fat in pot.
Brown meat on all sides in bacon fat, in 2 batches if necessary. Remove meat and juices.
Add olive oil to pan. Sauté onions until soft, then sprinkle with flour. Cook, stirring, about 2 minutes. Do not let flour burn. Stir in brown sugar. Gradually add Guinness. Top with pearl onions, carrots, celery and potatoes. Bring to a boil, then turn off heat.
Stir gently to mix vegetables in with meat. Sprinkle with bacon. Add bouquet garni and cover pot. Place in oven 1-1/2 to 2 hours, until meat is tender.
Remove bouquet garni. Skim fat. Taste and season with salt and pepper. Sprinkle with parsley just before serving. Serves 8 to 10.
Note: Bouquet garni is a bundle of fresh herbs, usually parsley, thyme and bay leaves. Tie together so they are easy to remove, or wrap loosely in cheesecloth.
xxx
hope i helped! ;)
Hi, hope you enjoy
Bacon, cut into 1/2" peices
Beef stock
Bouquet garni
Carrots, sliced
Coarse salt
Dark brown sugar
Flour
Guiness beer
Lean stewing beef cubed 1-1/2
Onion chopped
Pepper
Red wine vinegar
Vegetable oil
White onions, peeled
Directions:
Preheat oven to 350 degrees.
Dry the cubes of beef with paper towels.
Return the beef, along with its juices to the casserole.
Cover.
Bake 1-1/2-2 hours, stirring occasionally.
Stir in the flour, cook for 2-3 min.- do not let the flour burn.
Heat oil in a heavy casserole which will fit into the oven and go on top of the stove, add the bacon.
Fry until browned, drain the bacon on paper towels.
Bring to a boil.
Add the chopped onions, brown lightly.
Brown in the bacon drippings, remove the beef.
Add the bacon, carrots, white onions, stock, guiness, sugar, vinegar, bouquet, salt & pepper.
Serve warm.
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Ingredients
3/4 cup Flour
2 1/2 lbs Very lean stewing beef, cut into 1 1/2 inch cubes
2 tbsp Oil (olive, coconut, or lard)
2-3 Large potatoes, peeled and cut into bite-sized pieces
2-3 Carrots, peeled and cut into bite-sized pieces
2 Large yellow onions, quartered
1-2 sprigs Thyme
2 cups Guiness stout
1 tsp Salt
Chopped fresh parsley to garnish
Preparation
Place the flour in a resealable plastic bag. Add the beef to the bag, several pieces at a time, and shake to coat completely.
Heat a large saute pan over medium-high heat and add the oil. In batches if necessary, add the beef and cook, turning, for 8 to 10 minutes, until browned on all sides. Using tongs, transfer to paper towels to drain.
Place the beef, potatoes, carrots, onions, and thyme in the slow cooker and pour the beer over the top. If you prefer the vegetables to have more texture, let the stew cook for one hour before adding the vegetables. Cover and cook on low for 8 hours, or until the meat is very tender. Season with salt. Remove and discard the thyme sprigs.
Transfer to a serving bowl and garnish generously with parsley.
To make LAMB AND GUINESS STEW, use 4 to 6 lamb shanks and trim off as much fat as possible. The shanks will still render plenty of fat during cooking. For a lower-fat dish, cook them in the beer with 1/2 onion all day, then refrigerate overnight and remove the congealed fat before finishing the dish. Add the potatoes, carrots, onions, and thyme. Cover and cook on low for 2 to 3 hours before serving.
Cook's Notes
Need to figure best gluten-free flour and find a substitute for beer -guess it is not Guiness Stew then anymore!
Traditional Irish Beef and Guinness Stew
Ingredients:
? 2 tablespoons canola oil
? 2 pounds lean beef, cubed
? 2 to 3 large onions, peeled and sliced
? 1/4 cup all purpose flour
? 6 to 8 carrots, peeled and thickly sliced
? 1 head celery, thickly sliced
? 2 quarts homemade beef stock, or canned low-salt beef broth
? 1 cup Guinness Stout
? 1 teaspoon caraway seeds
? 1 tablespoon raisins
? 1 tablespoon tomato puree
? Salt and freshly ground pepper to taste
? 2 tablespoons minced parsley
Heat the oil in a heavy skillet and brown the meat all at once over high heat, stirring constantly. Cook for about 5 minutes, or until the meat is lightly browned. Remove to a large kettle or dutch oven.
Reduce the heat in the skillet, add the onions, and cook for 3 to 5 minutes, or until soft but not browned. Add the flour and stir to coat the onions.
Transfer the onions to the kettle and add the remaining ingredients. Cover and cook over medium-low heat for 2 to 2 1/2 hours, or until the meat is tender. Adjust seasonings and sprinkle with chopped
parsley. Serves 6
Guinness Stew
2 lbs stewing beef
3 tablespoons oil
2 tablespoons flour
salt & freshly ground black pepper
1 pinch cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 1/4 cups Guinness stout
2 cups largely diced carrots
1 sprig fresh thyme
chopped parsley, for garnish
1. Trim the meat of any fat or gristle, and cut into 2-inch cubes.
2. Toss beef with 1 tablespoon of the oil.
3. In a small bowl, season the flour with salt, pepper and cayenne.
4. Toss meat with seasoned flour.
5. Heat remaining 2 tablespoons oil in a large skillet over high heat.
6. Brown the meat on all sides.
7. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes.
8. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet.
9. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan.
10. Pour over the meat, along with the remaining Guinness.
11. Add the carrots and thyme.
12. Stir and adjust seasonings.
13. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours.
14. Garnish the beef with parsley and serve.