Guinness Stew

Aurelyn · Posted: Tue Nov 13, 2007 7:31 am Post subject: Guinness Stew

If stew was a religion, this one would have disciples! (Or maybe I was just really hungry when I got round to eating it last night).

2 Onions
5 Large Potatoes
4 Parsnips
4 Carrots
1 can of Guinness
Half a pint of Beef stock
1 glass of red wine (I used the end of a bottle of Merlot last night)
Half a cow (Actually, it was a big handful of diced steak)
3 Bay Leaves
2 cloves of garlic, finely chopped
A few sprigs of fresh Rosemary
A fistful of fresh Thyme

Alright, so my quantities suck.

Anyway, peel the spuds, parsnips and carrots and chop them up (large chunks) and lash them in a pot of boiling water for about 10 minutes to blanch. While that's happening coat the beef chunks in oil and then roll them in cornflour, then brown them in a frying pan. Coarsely chop the onion and fry it 'till it goes a little translucent.

Drain the veg, but hang on to the water they were in, there's loads of flavour in it. Put everything into a big stewing pot (or a big casserole I guess, but I don't have one big enough to do it in the oven). Add the Guinness, the wine, the stock and the seasoning, and as much of the water as it takes to get everything swimming around in there. Finish off with a good bit of black pepper and some salt, bring it to the boil, and then turn it right down and simmer on a low heat for about three hours. You might want to stir it occasionally to make sure it's not sticking to the bottom.

The best time to eat this is the day after you make it. For some reason stew always seems to taste way better if you let it go cold, sit and then reheat it.
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cfos · Posted: Tue Nov 13, 2007 2:42 pm Post subject:

Thanks.

Alternate Spideygal · Posted: Tue Nov 13, 2007 4:49 pm Post subject:

I'll definetly try it out.
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Sal · Posted: Wed Nov 14, 2007 10:22 am Post subject:

that sounds hawt.
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Munan · Posted: Wed Nov 14, 2007 10:27 am Post subject:

If one, for any possible reason, would happen to not like beef - would lambmeat be an alternative?
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Aurelyn · Posted: Wed Nov 14, 2007 10:34 am Post subject:

Possibly the flavour might get a little swamped in there - if I was making a lamb stew I'd probably leave off the Guinness and certainly the red wine. If you replaced the carrots with runner beans, the beef stock with a vegetable stock, the red wine with some white wine and threw some Marjoram in there I'd say you'd have the makings of a lovely lamb stew.

How could you possibly not like beef!?
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Munan · Posted: Wed Nov 14, 2007 10:46 am Post subject:

Or replace the beef with Reindeer. I'd say your recipe would go marvellous with reindeer.
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cfos · Posted: Mon Dec 03, 2007 9:08 am Post subject:

Tried the receipe this past weekend. Will have to tweek. I think we put in a little too much red wine (used a Merlot), a bit too much vegtable water and not enough Guinness. Didn't thicken as much as I was expecting. Will try again soon.

Aurelyn · Posted: Mon Dec 03, 2007 10:51 am Post subject:

Nice. Bear in mind I like quite a wet stew. You could always thicken it with a little cornflower or something?
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cfos · Posted: Mon Dec 03, 2007 2:06 pm Post subject:

MrCeleron · Posted: Tue Dec 04, 2007 12:05 am Post subject:

Sounds good. I'll have to try it when I run out of thanksgiving leftovers.
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cfos · Posted: Tue Dec 04, 2007 11:10 am Post subject:

Finished off the first batch yesterday. As it did thicken, some over a couple of days, I refreshed it with another half a can or so of the Guinn -- hey Aure, do you think that the extra stout would be better than the draught? No difference? Or do you use Murphy's? I think I might use a bottle o the extra stout the next time we make this...

Aurelyn · Posted: Tue Dec 04, 2007 11:12 am Post subject:

I think that's what I normally use. Murphy's is far too bland to be using in cooking. Nasty stuff.
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cfos · Posted: Tue Dec 04, 2007 11:26 am Post subject:

I would think it would be better with the extra stout -- more flavor, although not everyplace carries it, here. Utah has odd liquor laws due to the strong Mormon presence and I'd have to go to a state packy in order to get it. We can get cans (or bottles) of the draught, but unless they come from the state packy, alcohol content is low (3.2 % or less, normally). Believe it or not, there was a suggestion that a recently opened Cheesecake Factory (chain restuarant) should put up a Zion Curtain (cover) the bottles of alcohol so as not to offend Mormon patrons over the mere presence of alcohol. Also, people having licence plates that read either "merlot" or "chianti" were told that they had to request new plates as those were considered offensive. It makes me wonder about how suggestable Mormons are...? The mere sight of a word... would cause you to drink??

Munan · Posted: Tue Dec 04, 2007 11:45 am Post subject:

Yes - since the stricter forms of religion induces a child-like state in its adherents, they need the same kind of protection a child needs.
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cfos · Posted: Tue Dec 04, 2007 1:05 pm Post subject:

Munan · Posted: Tue Dec 04, 2007 1:11 pm Post subject:

Mind you, I'm not saying religion does that per se. But strict religion does imho.
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Aurelyn · Posted: Tue Dec 04, 2007 1:26 pm Post subject:

Munan · Posted: Wed Dec 05, 2007 3:26 am Post subject:

You just want to keep your stew-thread on-topic...

Wink

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MrCeleron · Posted: Fri Dec 07, 2007 12:30 am Post subject:

A mod promoting off topic discussion... This place is very interesting indeed.
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Alternate Spideygal · Posted: Fri Dec 07, 2007 11:59 pm Post subject:

You haven't heard the rules of off-topicness have you? Where's Aramor when you need him?
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Aurelyn · Posted: Sat Dec 08, 2007 7:09 am Post subject:

From stew to philosophy of religion in under a page. Par for the course really.
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Alternate Spideygal · Posted: Sat Dec 08, 2007 10:41 am Post subject:

Guinness stew for the soul.
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Aramor · Posted: Sat Dec 08, 2007 1:02 pm Post subject:

Alternate Spideygal · Posted: Sat Dec 08, 2007 9:26 pm Post subject:

Laws to live by indeed. If I'm in your area I might just take you up on that offer.
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