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Aynne88 -> RE: Cook book (11/15/2008 9:44:21 AM)
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I love this one, perfect for chilly weather with a nice bottle of cabernet, or of course ,more guiness! Don't forget the crusty french bread for the juices. I like this over egg noodles, or rice, your preference.
Yield: 6-8 servings
* 2 lb lean stewing beef *or more fatty, that is up to you, cut into little chunks
* 3 tablespoons oil
* 2 tablespoons flour
* salt and freshly ground pepper and a pinch of cayenne
* 2 large onions, coarsely chopped *I like the big giant sweet Vidalias, they make a nice contrast to the beefiness
* 3 or 4 large cloves garlic, crushed
* 2 tablespoons tomato puree, dissolved in 4 tablespoons water
* 1 1/4 cups Guinness
* 2 cups carrots, cut into chunks
* sprig of thyme
*rosemary sprig
Method:
Trim the meat of any fat or gristle, cut into cubes of 2 inches and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes. Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan. Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole and simmer very gently until the meat is tender - 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.
quote:
ORIGINAL: myotherself
~fr~
oooh, a bit of a sideways hijack here...I'm looking for a good recipe for beef casserole, using either wine or beer (or guinness). I've tried a few I found online and they seemed a little bland for me. Anyone got a really flavoursome recipe they care to share?
Yours droolingly,
Mos
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