Beer Stew

Someone left a can of Guinness at one of our last parties so I decided to make a pot of comfort stew. It's always so satisfying to make such a hearty meal in one pot - it's so easy - but I don't do it nearly as often as I would like. 
I tend not to post actual recipes on this blog since I have a hard time following them myself. I do a lot of experimenting in the kitchen and most meals taste slightly difference every time I make them. But, here's the gist: First I shook up the pre-cut beef in some flour to get it nicely coated, and threw it in the pot with a bit of olive oil to brown. While I got the browning started, I chopped up an onion and a few garlic cloves and added them to the pot. Once the meat was nicely browned on all sides I poured about two thirds of a carton of beef broth into the mix. While that started to simmer I chopped up the carrots, celery and potatoes, and added them to the stew, followed by the can of Guinness. I added salt, pepper, rosemary, thyme and a little cayenne, put the lid on pot and that was that. 
When I checked on the stew about 20 minutes later, I decided to thicken it up by adding a mixture of cornstarch and broth - about one cup. 
When the stew was just about ready (45 minutes to an hour) I made the dumplings. I can't begin to recall the measurements I used but here's a good recipe. They're super easy to make and taste extra awesome if you add a little rosemary to the batter. C'est tout!





No comments:

Post a Comment