Guinness Beef & Bacon Stew
Introduction
Inspired by a trip to Elephant and Castle Pub in Chicago, this is a great home-cooked meal to warm you up and share with friends.
Ingredients
1/4 cup all-purpose flour
1 1/2 lbs cubed stew beef
2 slices bacon, chopped
3 Tbsp olive oil
1 onion, large, coarsely chopped
1 tsp fresh ground garlic
1-2 tsp rosemary
1 1/2 cans of Guinness Stout or any other brown ale
2 parsnips, sliced
2 carrots, sliced
1 large potato, coarsely chopped
Salt and pepper, to taste
1/4 cup brown sugar
1 1/2 lbs cubed stew beef
2 slices bacon, chopped
3 Tbsp olive oil
1 onion, large, coarsely chopped
1 tsp fresh ground garlic
1-2 tsp rosemary
1 1/2 cans of Guinness Stout or any other brown ale
2 parsnips, sliced
2 carrots, sliced
1 large potato, coarsely chopped
Salt and pepper, to taste
1/4 cup brown sugar
Directions
1. Pour olive oil in a heavy pot or stove-top casserole cooker and get it nice and hot.
2. After dredging beef chunks in flour, put the beef in your pan and brown. This is best done in 2 batches--do not crowd the pan.
3. Remove the beef from the pan (don't try and sop up the oil) and mix with remaining flour, reserving about a tablespoon of the flour.
4. Add the bacon and onion to the pan. Cook over medium heat until the onions becomes translucent and bacon gets some color.
5. Add rosemary, garlic and the beef to the pot, and cook for two minutes.
6. Add 1 cup of water and the beer.
7. Add the parsnips, carrots and potato to the pot, stir and reduce heat so the stew simmers.
8. Add salt and pepper to taste. Slowly add brown sugar to your preferred taste.
9. Cover pot and allow to simmer for 2 hours.
10. Towards the end of cooking time, check to see if the broth is a thick enough consistency for your taste. If you prefer it thicker, put a 1/4 cup of the broth from the pot into a cup and mix the remaining flour with it until it is completely smooth. You can now add this back into the pot and stir thoroughly to help thicken.
11. This goes great with a salad and biscuits or crusty bread, and tastes even better a day after.
2. After dredging beef chunks in flour, put the beef in your pan and brown. This is best done in 2 batches--do not crowd the pan.
3. Remove the beef from the pan (don't try and sop up the oil) and mix with remaining flour, reserving about a tablespoon of the flour.
4. Add the bacon and onion to the pan. Cook over medium heat until the onions becomes translucent and bacon gets some color.
5. Add rosemary, garlic and the beef to the pot, and cook for two minutes.
6. Add 1 cup of water and the beer.
7. Add the parsnips, carrots and potato to the pot, stir and reduce heat so the stew simmers.
8. Add salt and pepper to taste. Slowly add brown sugar to your preferred taste.
9. Cover pot and allow to simmer for 2 hours.
10. Towards the end of cooking time, check to see if the broth is a thick enough consistency for your taste. If you prefer it thicker, put a 1/4 cup of the broth from the pot into a cup and mix the remaining flour with it until it is completely smooth. You can now add this back into the pot and stir thoroughly to help thicken.
11. This goes great with a salad and biscuits or crusty bread, and tastes even better a day after.
Number of Servings: 5
