Wednesday, February 3, 2010

Vegetable and beef Guinness stew (OAMC)



This is a wonderfully flavorful stew, equally good as a OAMC recipe or as an immediate meal!

Vegetable and Beef Guinness Stew

2 t canola oil
1 lb beef stew meat
2 T flour
14.5 oz can beef broth
12 oz bottle of beer (Guinness Stout preferred)
2 medium Yukon gold potato, cubed
2 medium turnips, peeled and chopped into 1/2″ cubes
Leek, thinly sliced
2 medium carrots, sliced into 1/2″ pieces
3 thyme sprigs, or 1 t dried thyme
Bay leaf
Salt and pepper

Water

1 T lemon juice
1 t sugar

1/4 c fresh parsley, chopped
More thyme sprigs for garnish (optional)

Heat the oil in a large sauce pan or pot. Brown the beef, sprinkled with flour, cooking for about 5 minutes.  Add a bit of broth and scrape up all the brown bits.   Add the rest of the broth through black pepper, and bring to a boil. Cover, reduce heat, and simmer 20 minutes (to freeze) or until vegetables are tender if serving immediately, stirring occasionally. Discard the bay leaf and thyme sprigs (if fresh thyme is used).

Add additional water if needed, along with the sugar and lemon juice.  Serve immediately, garnished with thyme sprigs, or freeze for later. To serve after freezing, let it thaw overnight in the fridge or place directly into a crock pot or sauce pan and heat slowly and gently. Heat until the potatoes and veggies are tender.

2 comments:

Thom said...

Got to make your Guinness Stew. Looks and sounds delicious! You have a first-class blog. Best to you and your family!

Cyndi L said...

Thanks Thom! It's one of those stews that you can use an inexpensive cut of meat and simmer for a *really* long time to get tender beef and great flavor :-)