Monday, March 31, 2014

Project Gryffindor Link Up: Beef and Guinness Stew

Hello my friends, and Happy Monday! I had a great weekend celebrating my friend Mary's bachelorette and bridal shower. Despite the absolutely nastiest weather, we still managed to enjoy ourselves. Now, my sinuses are mad at me for having so much fun, so I'm being punished with horrendous congestion. The weather has been SUCH fun this year, truly. 

ALLEGEDLY, things are supposed to warm up today, but there's still a chance for more cold, rainy spring days in our future. This recipe I'm sharing today is absolutely perfect for that kind of weather, and it pairs so well with the Irish soda bread I shared with you all a few weeks ago. Let's get to it!

Beef and Guinness Stew
From the Unofficial Harry Potter Cookbook

  • 2 T vegetable oil, plus more if necessary
  • 2 lbs chuck roast, trimmed and cut into 1/2 in. cubes (pretty sure though I only got a little over a pound--we don't need that much meat!)
  • 1 onion, chopped
  • 2 T all purpose flour
  • 1 14 oz can chicken broth
  • 1/2 Guiness
  • 2 T brown sugar
  • 2 T tomato paste
  • 1 t ground sage
  • Juice of 1 lemon
  • Salt and pep to taste
  • 6 Yukon gold potatoes, peeled and cut into 1/2 in. cubes
  • 2 carrots, peeled and chopped
  • 1/4 cup chopped fresh parsley (I only had dried and just threw in a couple of tablespoons to taste)
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1. Heat the oil in a dutch oven or wide pot and add the meat in batches, searing on both sides over high heat 4-5 minutes. 

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Transfer each batch to a large plate until finished. (I'm paranoid about overcooking meat, especially stew beef, which is why I left it slightly rare, since it will cook more later in the pot.)

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2. Add 2 more tablespoons of oil (if needed) to the same pot and cook the onion over med-low heat until softened. Scrape up the browned bits from the bottom of the pot with a wooden spoon.

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3. Add the flour to the pot and stir until combined. Pour in the chicken broth and Guinness, and cook over med-high heat until thickened and bubbling. Add the meat back to the pot (and make sure those juices that have been pooling on the plate get thrown in too!), along with the tomato paste, brown sugar, sage, lemon juice, salt, and pep. 
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Bring it all to a simmer, and simmer for 1 1/2 hours.

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4. Add the potatoes, carrots, and parsley and continue to simmer for another hour, stirring occasionally and adding more chicken broth or water as necessary to keep the stew from drying out and burning.

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When all is said and done, spoon it into a bowl with a side of Irish soda bread and a glass of Cabernet! 

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A few notes about this recipe: it's a stew, so that means you can't really throw it together on a weeknight. It's definitely something to be enjoyed when you have the time to prep, cook, and simmer. You can obviously mix and match your own spices and vegetables--next time, I'll probably leave out the carrots. I had an eye opening moment when I realized I don't actually like the flavor of cooked carrots. Lastly, if you're not sure about using Guinness, you can replace the beer with coke, and omit the brown sugar.

Now it's your turn! Link up your own HP themed recipes you've tried out, or just share with us the most delicious recipe you've cooked up recently. Not ready to post today? Don't worry, we'll be back on the last Monday of every month to link up again!

All Love.
                               The Grits Blog (Follow Here)                                Thoroughly Modern (Follow Here)

Welcome to our Harry Potter link-up! 

This party is held on the last Monday of every month. Each month we will showcase a recipe from The Unofficial Harry Potter Cookbook!

To Participate:
(1) Please follow your hosts.
(2) Mingle!
(3) Link up with any recipe post and/or Harry Potter related posts!

Harry Potter Link UP!

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