[at-l] Guinness Stew?
codycodygirl at gmail.com
Sun Nov 28 06:11:34 CST 2010
You're a genius Chainsaw, this stew was delicious and enjoyed by all! Thank
On Sun, Nov 21, 2010 at 1:14 PM, Carla & Dave Hicks <
carla_dave_hicks at verizon.net> wrote:
> I haven’t had theirs for years. However, as best I remember when, last,
> I did, it was very similar to what I typically make – which isn’t saying
> much, as I cook stews more as concepts that following fixed recipes. I also
> experiment and/or go with what’s in the house at the time.
> IMHO, the key to Guinness Stew and Guinness braised beef (or sheep meat) is
> similar – e.g., use Guinness stout and a slow-cooker. (Or a dutch-oven in a
> very low temp oven. Or better yet bedded coals at a car-camping fishing site
> along a river somewhere or at a hunting camp. Who would backpack a
> You could try the following:
> - 2-3 pounds beef stew meat, roast meat, or steak meat, cut into 1 to 1
> 1/2 inch cubes and trimmed of excess fat (For authenticity, you can
> use/substitute mutton, sheep, or lamb shanks etc. The meat can be the
> less costly cut, as you will be biasing it tender.)
> - about 1/3 cup flour
> Vary the vegetables to your taste. Choice of the following:
> - 2-3 carrots, peeled and sliced
> - 1-2 rib celery (optional), sliced
> - 3 medium potatoes, scrubbed and cut into 1-inch cubes (or substitute
> baby red potatoes, quartered -- for a nice touch)
> - 1 small onion, roughly chopped in larges pieces or 2 large shallots
> - 1 large parsnip, roughly chopped
> - one 10 ounce package frozen cut green beans or one 10 ounce package
> frozen peas
> - one 14.5 oz. can stewed tomatoes
> - 400 ml Guinness stout (or more)
> - 1 teaspoon dried rosemary (or 1 tbsp. chopped fresh)
> - 1 teaspoon dried thyme (or 1 tbsp. chopped fresh)
> - 2 dried bay leaves
> - beef base or bouillon mixed with about 1 C. boiling water until
> - 1/2 teaspoon minced garlic
> - few drops worcestershire sauce (optional)
> - 2 -3 tablespoons packed brown sugar (optional)
> - 1 oz. bittersweet chocolate, chopped (optional but good)
> - More four as needed
> - Salt & freshly ground black pepper
> Prep vegies, of choice.
> Heat oil in a skillet just short of smoking. Dredge beef chunks in flour
> and add to hot oil. Brown on all sides. Add to crockpot, and repeat with
> remaining beef.
> When done browning the meat, the skillet with have bits of browned
> meat/flour stuck to it. Pour about a half a cup of the beef base/bouillon
> broth into the hot pan, bring to a boil and scrape the pan to loosen the
> meat and the flour left in the pan. Add to stew.
> Add vegies of choice.
> Add the seasonings and sugar and chocolate. (The sugar and or chocolate is
> to offset the tartness of the beer. So, it is a matter of taste.)
> Add rest of the beef base/bouillon broth and 3/4 of the Guinness – as
> needed to just cover the meat & vegies.
> Put the top on the crockpot and leave it on (if you’re looking you’re not
> cooking – e.g., if you stir or take the top off the crock pot to look you
> lose a half hour or more of cooking).
> Cook on HIGH for two hours, then turn it down and cook on low for six more
> About 1/2 hour before serving, take lid off, remove bay leaves, mix flour
> w/ the reserved Guinness and add to thicken. Cover and cook for the
> remaining 1/2 hour.
> Add salt and pepper to taste.
> Good luck
> *From:* Cody Girl <codycodygirl at gmail.com>
> *Sent:* Sunday, November 21, 2010 8:47 AM
> *To:* at-l <at-l at backcountry.net>
> *Subject:* [at-l] Guinness Stew?
> Does anyone have a recipe for Guinness Stew similar to what they serve at
> Inn at Long Trail?
> at-l mailing list
> at-l at backcountry.net
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