The "extras", as I was reminded by a friend (thanks Andrea!), are very important to keep the man-folk happy when eating soup. With the stew, my extra was homemade french bread. You can view the recipe HERE. Its an awesome and easy recipe. I let it rise longer than she states though (I don't have a bread machine), and I usually triple the recipe to get 6 loaves and freeze them.
Here's how I make my Guiness Stew (makes enough for 4)
1.5 lbs stew meat
2 cloves garlic, chopped or sliced
1tbsp olive oil
2 bay leaves
small sprig of fresh rosemary
salt/pepper
1 bottle Guiness
salt/pepper
1 bottle Guiness
3/4 c beef broth
3 potatoes, chunked (smallish)
3 potatoes, chunked (smallish)
2 tbsp flour mixed in 1/3 cup water
Brown the beef in olive oil and garlic. Add bay leaves, rosemary, salt, pepper, Guiness and broth. Cover and let simmer on low for a looong time :) I think I let mine simmer for 2.5 hours or so. During the last 25 minutes of cooking, add the carrots and potatoes. When there are 5 minutes left, thicken it up with the flour and water mixture to your liking.
Brown the beef in olive oil and garlic. Add bay leaves, rosemary, salt, pepper, Guiness and broth. Cover and let simmer on low for a looong time :) I think I let mine simmer for 2.5 hours or so. During the last 25 minutes of cooking, add the carrots and potatoes. When there are 5 minutes left, thicken it up with the flour and water mixture to your liking.
sounds great! stew is one our our winter favorites!
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