Speaking of Guinness My Guinness Stew. 2lbs stewing meat (beef or lamb) cooking oil flour 2 bullion cubes (Knor works good) fresh thyme fresh rosemary sugar salt pepper garlic powder cayenne dried mustard small sack of small red potatoes a large bunch of celery(or 2 small) 2 large onions 4 cans Guinness Stout (these are tall-boy cans) 1 can tomato paste (use your hands for this part) Take the meat put it in a bowl and pour some oil on it so the meat is coated. Then sprinkle flour on the meat and mix it up until the meat is coated with flour. Heat a skillet real hot and sear the meat until it is brown all over. then dump it in a large stew pot (4 qt pot works good). Pour 1 can Guinness (minus 1 swig) in the pot. Stir in the tomato paste. Cut up the onion, celery(leaf and all, just not the base) and potatoes. I generally halve or quarter the potatoes depending in the size. You want fairly coarse chunks of the vegetables. Throw the potatoes and celery in the pot with another can of Guinness (minus 1 swig). Mix this up. Take the coarse chopped onion and put it in the hot skillet(as much as will fit) and throw the rest in the pot. Cook the onion a bit then open the third can of Guinness, take a swig, pour some in the skillet and cook the mixture a bit, then put all that in the pot along with the rest of the third can. Add about a teaspoon of salt, a teaspoon of black pepper, a teaspoon of garlic powder, 1/2 teaspoon dry mustard, and about 1/4 teaspoon cayenne along with 4 tablespoons sugar and the bullion cubes. Heat the pot on high stirring it until it boils then turn the heat down to a simmer.(bubbling but not rolling ) Throw in a few sprigs fresh Rosemary and a few sprigs of fresh Thyme. Slowly cook this down until there is room for the 4th can of Guinness. Take a swig, pour the rest in. Cook this down stirring occasionally so it doesnt burn or stick until the meat is tender and the broth is a medium thick gravy. This takes 2 - 3 hours. Taste it from time to time and adjust seasoning to your taste. It should be a hearty meaty taste, slightly bitter overtone with an understated sweet undertone. Serve it in a crusty bread bowl with a lump of mashed potatoes floating in it and dip the bread scooped out of the bowl in the stew to soak up gravy OR just hot in a bowl and dip bread in it while eating. I like to use potato bread, pumpernickel or squaw bread for dipping. Be sure to tell me how you like it
Posted on: Wed, 20 Nov 2013 17:21:35 +0000
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