Posts Tagged ‘Beef Stew’

Classic Slow Cooker Beef Stew

Wednesday, January 1st, 2014

Classic Slow Cooker Beef Stew

First of all, Happy New Year, Dear Readers! I hope you had a beautiful holiday season and that the New Year holds much happiness for you.

And now for something hearty… (more…)

Guinness Beef Stew with Irish Brown Soda Bread

Tuesday, March 16th, 2010

Saint Patrick’s Day is almost here!  A time for parades, wearing of green, and dying of anything and everything to match that brilliant shade of emerald. 

chicagoriver 

The Chicago River, Dyed Green for St. Paddy’s Day (Image Source)

 

Most people I know (Irish or not) celebrate St. Paddy’s Day in some way because after all, everyone is Irish on St. Paddy’s Day, right?  ;)

 

When you think of St. Paddy’s Day, what is the first thing that comes to mind?  Corned beef and cabbage?  Shamrocks?  Green beer?  I think of hearty, warming foods…slow-cooked, braised meat dishes…potatoes, root veggies, and comfort.  Recently, I was looking through one of my new cookbooks, The Irish Pub Cookbook by Margaret M. Johnson.  The book is full of lovely pictures and homey recipes.  Simple, quality ingredients are combined with traditional cooking methods…and the result is food that withstands the test of time.  img_7296-small1

When I was thumbing through the book I came across a recipe for Guinness Beef Stew.  If you’ve been reading my blog for a while you might know that Mike and I don’t drink…but that doesn’t mean I don’t like to use alcohol in recipes for the flavor and let the alcohol itself cook off.  This stew basically jumped off the page at me. 

img_7292-smallI did make several changes to the recipe.  The original called for a turnip; believe it or not, I’ve never eaten a turnip in my entire life (and I was raised in a veggies-every-day household!).  Despite that, I added a turnip to my shopping list and looked for it at the store.  I couldn’t locate a turnip to save my life so I asked a grocer who told me they didn’t have any that day.  Oh well.  I decided to add some celery and cabbage to bulk it up.  (I cooked the cabbage along with the beef and the cabbage just seemed to melt into the broth, which was exactly what I was looking for.)  The original recipe didn’t have any potato in the stew; it suggested serving the stew with mashed or boiled potatoes…I just saved myself a step and added them to the stew.  Lastly, the original called for quite a bit more butter and oil than I used (4 TB butter and 1/4 c oil), but I found that the recipe was perfect without all that added fat.  The end result was nothing short of divine.

 

I’m sending this recipe to Joanne of Eats Well With Others for her Regional Recipes roundup of Irish dishes! 

img_7237-smallGuinness Beef Stew

 

(Yield:  6 to 8 servings)

 

1 1/2 TB olive oil

1 1/2 to 2 lb stewing beef, trimmed of fat and cut into 1-inch cubes (I like to use beef sirloin)

1/2 small head cabbage (I used Savoy, but you could also use green leaf), chopped

2 large white onions, chopped

2 c Guinness stout

2 beef bouillon cubes

2 bay leaves

1 tsp ground marjoram

4 medium carrots, peeled and sliced

4 medium parsnips, peeled and sliced

4 medium stalks celery (leafy tops included), chopped

1 starchy potato (such as russet), washed and diced (not peeled)      

1 TB unsalted butter, slightly softened

1 1/2 TB all-purpose flour

Salt and pepper

Fresh minced parsley (optional, for garnish)

 

In a 5-quart pot with a lid, heat the oil on medium to medium-high heat; when the oil starts to ripple, add the beef and cook until browned on all sides (about 5 minutes).  Add the cabbage, onion, Guinness, bouillon cubes, bay leaves, marjoram, 1/2 tsp each salt and pepper, and enough water to just barely cover everything (about 3 c).  Bring the soup up to a boil, then cover it, turn it down to a simmer, and let it cook for 60 to 90 minutes (stirring occasionally), or until the meat is almost tender.

 

Add the carrots, parsnips, celery, potato, and enough water to just barely cover everything (about 1 c) and bring the soup up to a boil; turn it down to a simmer, cover it, and let it cook 15 to 20 minutes stirring occasionally, or until the veggies and meat are tender.

 

In a small bowl, knead together the butter and flour until completely combined.  Whisk this mixture (called a beurre manié) into the stew to thicken it.  Season to taste with salt and pepper.  Serve garnished with fresh minced parsley.

 

If desired, serve with Irish Brown Soda Bread.

 

In The Irish Pub Cookbook I also came across several recipes for Brown Soda Bread.  I couldn’t decide which one sounded the most delicious, so I made a variation incorporating the best of both recipes.  This bread is really the perfect accompaniment for that hearty stew.

img_7222-small1

Irish Brown Soda Bread

 

(Yield:  1 (9-inch) loaf)

 

3 c whole wheat flour

1 c all-purpose flour (plus a little more to dust the pan)

1/4 c wheat bran

2 tsp baking soda

3/4 tsp fine salt

1 large egg

4 TB unsalted butter, melted and cooled slightly (plus a little more to grease the pan)

2 TB honey

1 1/2 to 2 c buttermilk

 

9- by 5- by 3-inch loaf pan

 

Preheat the oven to 375F and butter and flour the loaf pan.  In a small bowl, combine the butter and honey.  In a large bowl, combine the whole wheat flour, all-purpose flour, wheat bran, baking soda, and salt; make a well in the center of the dry ingredients and use a wooden spoon to stir in the egg, then the butter/honey mixture, then about half of the buttermilk.  Gradually add just enough buttermilk so that a soft dough forms; be careful not to overmix. 

 

Transfer the dough to the pan and smooth the top with a spatula that has been dipped in water or buttermilk; bake for about 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.  Let the bread cool in the pan for 5 minutes, then turn it out onto a wire rack and cool for about an hour.

 

If desired, serve with Guinness Beef Stew.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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