Beef & Irish Stout StewFrom photogeek 3 years ago
- * beef - about 2 lbs of lean stew meat, cubed shopping list
- * onions - 2 large ones shopping list
- * garlic - 1 clove crushed (I say put in more if you're a fan of garlic) shopping list
- * carrots - 3-4 mediums ones to make 2 cups when chopped shopping list
- * vegetable oil - 3 tbsp (I used good ol' canola oil) shopping list
- * all-purpose flour - 2 tbsp shopping list
- * tomato paste - 2 tbsp shopping list
- * salt & pepper & cayenne pepper - 1 pinch of each shopping list
- * Fresh thyme (I didn't have any, so I just skipped it) shopping list
- * Irish stout beer - 1½ cups (I used Guiness, of course) shopping list
How to make it
- 1. Chop carrots to make about 2 cups full (adjust amount as you wish).
- 2. Chop onions.
- 3. The recipe calls for crushed garlic, but since I could not locate my garlic press, I just finely chopped it.
- 4. Toss the beef cubes with 1 tbsp of oil and set aside. In another bowl, mix together flour, salt, pepper, and cayenne pepper. Add your beef to this and mix to make sure that beef is fully covered (just make sure there is no powder on the bottom of the bowl; that's how you know you're done). Heat the remaining 2 tbsp of oil in the deep skillet over med-high. Add the beef and brown it on all sides.
- 5. Add the onions and garlic.
- 6. Dilute tomato paste with a splash of water.
- 7. Stir the diluted tomato paste into the pan and blend. Reduce the heat to medium, cover and cook for about 5 minutes.
- 8. Pour ½ cup of beer into the pan. As it begins to boil, make sure to scrape the bottom of the pan with a wooden spoon (i.e. you don't want anything to stick and then burn later). This will add lots of flavour to the broth.
- 9. Pour the rest of the beer (so 1 cup) into the pan. Add carrots and thyme (I didn't have any thyme, so I just skipped it).
- 10. Mix everything well (it's going to look almost like a thick soup).
- 11. Cover, reduce heat to low, and simmer for 2 to 3 hours (I only simmered it for just over 2 hours, I felt that was enough). Stir occasionally, but make sure you do it well, because some stuff may still stick (I just made sort of scraped the bottom of the pan with a wooden spoon).
- 12. I served it with my favourite, mashed potatoes, but it'll go well with pretty much anything! Be it rice, pasta or just a salad on the side, I guarantee you, it will taste delicious!
The Cookphotogeek Ottawa, Canada
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