Thursday, December 15, 2011

Guinness beef stew.

About to add the Guinness to the stew.

(This makes a ton of stew, so you will likely have to cook this in 2 large pots.  Just split the ingredients evenly between the 2 pots; or, halve this recipe.  I personally like to have a lot of leftovers to freeze.)

Adapted from my friend Emi's legendary Guinness beef stew.  <3

This isn't really an exact recipe, just a basic guideline that can be adapted pretty much any way you want.

3 Carrots, 4 potatoes, 3 onions, 1 large yellow turnip, 2 containers of mushrooms, all chopped.
5 cloves of garlic, minced.
3 lbs of stew meat.
Flour (4TB), salt, pepper, garlic powder, other dried herbs in a gallon-sized ziploc bag.
6 cups beef broth or stock; couple pints of Guinness.
Bay leaf, red pepper flakes.
Bacon fat.

Coat the meat in the flour/herb/spice mixture in the ziploc bag.

Heat about 1 TB bacon fat in the pot(s)over medium heat; add meat and brown on all sides, over medium-low; keep lid on to trap in moisture.

When meat is browned, scrape it over to one side and add a pat or two of butter; add chopped onions & coat them with the melted butter, and stir together with the meat.  Let the onions soften with the meat over medium-low heat for about 10 minutes, stirring occasionally.  Then add minced garlic, stir, simmer for another few minutes over medium-low.

Scrape the bottom of the pot(s) with spoon and add the Guinness.  Allow mixture to bubble for a couple of minutes, then add the rest of the chopped vegetables.  Top off with the broth -- enough to cover everything, almost filling the pot(s) (leave about an inch of room from the rim).  Stir everything together.  Add a bay leaf and a sprinkle of red pepper flakes.  Bring to a boil, stir, then turn heat down to low and simmer with lid on for about 3 & a half hours.  Check on it occasionally, stir, add more liquid if necessary.  Remove bay leaf before serving.

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