Thursday, January 27, 2011

Guinness stew

Sorry for the long delay in the recipe... Another of At Blanchard's Table--- however, instead of Guinness stew, this is really a Sam Adam's Cream Stout stew on top of mashed potatoes. (JW wanted to drink the Guinness and we had plenty of Cream Stout to go around.)

1/4 lb bacon
1 1/2 lb beef chuck, cubed
1/2 c onion
1/8 c flour
salt and pepper
1 1/2 c beer
1 1/2 c broth

1 T tomato paste
1/2 T rosemary
4 sprigs of thyme
1/2 lb carrots
1/2 T butter
8 oz mushrooms

Saute bacon until crisp. Pour off almost all the fat (into a yogurt cup or a tin can or something- it'll eat your drain)- keep about 1 T. Add the beef. Brown in batches if you need. Once all is brown, return to the pot. And add the onions, flour, salt and pepper and brown for 2-3 minutes. Add the beer, broth, tomato paste, and herbs. Bring to a biol, and reduce to simmer for 2 hours.

Add the carrots and cook another 30 minutes. Saute mushrooms in another pan (I use a larger pot) with a touch of oil or butter. Add them to the beef with all the juices.  In the same pot, boil some salted water and add diced potatoes. Once the potatoes are soft, drain and mash with butter milk/cream and sour cream, if you have it.

Add mashed potatoes to the bottom of a bowl and pour the stew on top.



(The recipe calls for dried porcini mushrooms, which might be a nice add of flavor- but I can never find them.)
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2 comments:

oppatton said...

save me a scoop!

mashep said...

you can't just post a delicious looking stew without the recipe! it is inhumane!!