Difference between revisions of "Guinness stew"

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<span class="review">
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===Recipe review===
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'''<span class="reviewTitle">The Guinness make all the difference</span>'''
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<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> <span class="reviewDesc">Rich dark flavour and tender beef.</span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])</span></span>
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{{recipesummary
 
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|TotalCalories = 3030
 
|TotalCalories = 3030
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  |Image = [[Image:Guinness stew - with parsley and carrots.jpg|300px|alt=Electus]]
 
  |Image = [[Image:Guinness stew - with parsley and carrots.jpg|300px|alt=Electus]]
 
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[[Image:Guinness stew - hot pot.jpg|thumb|300px|right|Guinness stew - crisping the potatoes]]
 
[[Image:Guinness_stew_-_nearly_done.jpg‎|thumb|300px|right|Guinness stew, stewing]]
 
[[Image:Guinness.jpg|thumb|300px|right|Just add meat, potatoes and onions]]
 
 
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[[Beef]] braised in [[Guinness]], topped with sliced [[potatoes]].  Because this dish is cooked slowly, the beef is very tender and almost melts in your mouth.
 
[[Beef]] braised in [[Guinness]], topped with sliced [[potatoes]].  Because this dish is cooked slowly, the beef is very tender and almost melts in your mouth.
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| [[Parsley]] to garnish
 
| [[Parsley]] to garnish
 
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<gallery widths=250px perrow=5>
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Image:Guinness stew - hot pot.jpg|Guinness stew - crisping the potatoes
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Image:Guinness_stew_-_nearly_done.jpg‎|Guinness stew, stewing
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Image:Guinness.jpg|Just add meat, potatoes and onions
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</gallery>
 
===Method===
 
===Method===
  
 
{{RecipeMethod
 
{{RecipeMethod
| Trim away ant excess [[fat]] from the steak and cut into bite-size cubes,  season well with [[sea salt]] and [[freshly ground black pepper]]
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| Trim away any excess [[fat]] from the steak and cut into bite-size cubes,  season well with [[sea salt]] and [[freshly ground black pepper]]
 
| Heat the [[oil]] and half of the [[butter]] in a heavy pan or [[Dutch oven]] and brown the steak, a few pieces at a time, reserve and keep warm
 
| Heat the [[oil]] and half of the [[butter]] in a heavy pan or [[Dutch oven]] and brown the steak, a few pieces at a time, reserve and keep warm
 
| Add the white [[onions]] and cook for 5 minutes or until browned
 
| Add the white [[onions]] and cook for 5 minutes or until browned
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Garnish with [[parsley]] and serve with [[boiled carrots]]
 
Garnish with [[parsley]] and serve with [[boiled carrots]]
 
===Variations===
 
===Variations===
This time I used some wonderful dried [[girolle mushrooms]] that I bought in France. A little of the water used to rehydrate the [[mushrooms]] made good stock too.  Add dried mushrooms with the meat, even if they have been presoaked.
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This time I used some wonderful dried [[girolle mushrooms]] that I bought in France. A little of the water used to re hydrate the [[mushrooms]] made good stock too.  Add dried mushrooms with the meat, even if they have been presoaked.
  
 
Use a medium onion, peeled and sliced if you don't have baby onions.
 
Use a medium onion, peeled and sliced if you don't have baby onions.

Latest revision as of 17:20, 12 November 2020


Recipe review

The Guinness make all the difference

4/5 Rich dark flavour and tender beef. Jerry, aka Chef (talk)

Guinness stew
Difference between revisions of
Guinness stew - I like parsley!
Servings:Serves 4
Calories per serving:757
Ready in:2 hours 15 minutes
Prep. time:15 minutes
Cook time:2 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:22nd January 2013

Beef braised in Guinness, topped with sliced potatoes. Because this dish is cooked slowly, the beef is very tender and almost melts in your mouth.


Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Method

  1. Trim away any excess fat from the steak and cut into bite-size cubes, season well with sea salt and freshly ground black pepper
  2. Heat the oil and half of the butter in a heavy pan or Dutch oven and brown the steak, a few pieces at a time, reserve and keep warm
  3. Add the white onions and cook for 5 minutes or until browned
  4. Return the steak to the pan with the onions and add the Guinness and beef stock, check and adjust seasoning if required
  5. Add the bouquet garni and cover with layers of potato
  6. Bring to the boil then reduce the heat, cover and simmer for 1 hour
  7. Distribute the sliced mushrooms over the top of the potatoes , cover again and simmer for a further 30 minutes

an alternative ending...

  1. Leaving the gravy, remove the steak, mushrooms and potatoes; arrange on a serving plate
  2. Mix the remaining butter with the flour and mustard powder to make a roux and whisk into the gravy.
  3. Increase the heat and whisk until it thickens
  4. Pour over the steak and potatoes serve

another an alternative ending...

  1. Preheat the grill
  2. Leaving the gravy, remove the steak and mushrooms and arrange in an oven proof dish
  3. Remove the potatoes to a warm plate
  4. Mix the remaining butter with the flour to make a roux and whisk into the gravy. Sprinkle the mustard powder into the gravy and mix well
  5. Increase the heat and whisk until it thickens
  6. Pour over the steak and mushrooms
  7. Arrange the potatoes over the steak
  8. Place under the grill for 15 minutes to crisp, keeping a watchful eye so they don't burn

Chef's tip

Garnish with parsley and serve with boiled carrots

Variations

This time I used some wonderful dried girolle mushrooms that I bought in France. A little of the water used to re hydrate the mushrooms made good stock too. Add dried mushrooms with the meat, even if they have been presoaked.

Use a medium onion, peeled and sliced if you don't have baby onions.

Omit the mustard, replace the Guinness with dry cider, the beef stock with chicken stock and make this dish with meaty lamb chops

Serving suggestions

Blanche the onions in boiling water for 5 minutes to ease the peeling of the white onions

See also

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