In honor of the holiday tomorrow I thought I'd post an Irish meal. Granted, I've made Irish stew, pretty tasty on a cold day, but not one with stout added. However I might after seeing this recipe! So I looked one up on my favorite recipe site and posted it here.
Prep Time:30 Min
Cook Time:3 Hrs
Ready In:3 Hrs 30 Min
Ingredients
2 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 cups Irish stout beer (such as Guinness®)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish
Directions
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
Nutritional Information
Amount Per Serving Calories: 518 Total Fat: 36.1g Cholesterol: 101mg
Showing posts with label stew. Show all posts
Showing posts with label stew. Show all posts
Friday, March 16, 2012
Friday, February 4, 2011
Friday Recipe: Bacon and sausage stew with beans
A friend of mine sent me this, I have no idea where she got it from, but it looks like from the BBC. Thought they were news, apparently they do pretty much everything. In looking over Rachel's Favourite Food for Living by Rachel Allen, I see some yummy chocolate and hazelnut caramel (pronounce cara-mel, not car-mel) bars.
Now this sounds easy enough, but it's converting grams to ounces and rashers to American terms. Luckily, as you can see, she includes that for any Americans willing to try this recipe. And I have. And it's delicious!
Ingredients
75g/3oz dried black turtle beans (or black-eyed beans), 75g/3oz dried borlotti beans or kidney beans and 75g/3oz dried cannellini beans or haricot beans (or 2 x 400g of canned beans of your choice, rinsed and drained)
8 rashers smoked bacon (about 300g/11oz), sliced into lardons
2 tbsp olive oil
4 garlic cloves, peeled and chopped
2 x 400g tins of chopped tomatoes or 800g/1lb 12oz fresh tomatoes
1.2 litres/2 pints chicken stock
225g/8oz cabbage (preferably green, such as Savoy), thinly sliced
300g/11oz smoked sausages, sliced into 5mm/¼in thick pieces
2 tsp chopped fresh thyme
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
Preparation method
1.If using dried beans, soak them in cold water for 5-6 hours or overnight, then drain, cover with fresh cold water and simmer for 35-40 minutes until they are cooked through.
2.Gently fry the bacon in the olive oil in a flame proof casserole on a medium high heat for a few minutes until golden-brown. Add the garlic and cook for a few seconds, then add the tomatoes and the stock and simmer for ten minutes.
3.Add the cooked, drained beans, then add the cabbage and sliced sausage and cook for a further 5-10 minutes. Add the chopped herbs. Season to taste with salt and freshly ground black pepper.
Preparation time: 30 mins to 1 hour
Cooking time: 30 mins to 1 hour
Serves 4
Now this sounds easy enough, but it's converting grams to ounces and rashers to American terms. Luckily, as you can see, she includes that for any Americans willing to try this recipe. And I have. And it's delicious!
Ingredients
75g/3oz dried black turtle beans (or black-eyed beans), 75g/3oz dried borlotti beans or kidney beans and 75g/3oz dried cannellini beans or haricot beans (or 2 x 400g of canned beans of your choice, rinsed and drained)
8 rashers smoked bacon (about 300g/11oz), sliced into lardons
2 tbsp olive oil
4 garlic cloves, peeled and chopped
2 x 400g tins of chopped tomatoes or 800g/1lb 12oz fresh tomatoes
1.2 litres/2 pints chicken stock
225g/8oz cabbage (preferably green, such as Savoy), thinly sliced
300g/11oz smoked sausages, sliced into 5mm/¼in thick pieces
2 tsp chopped fresh thyme
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
Preparation method
1.If using dried beans, soak them in cold water for 5-6 hours or overnight, then drain, cover with fresh cold water and simmer for 35-40 minutes until they are cooked through.
2.Gently fry the bacon in the olive oil in a flame proof casserole on a medium high heat for a few minutes until golden-brown. Add the garlic and cook for a few seconds, then add the tomatoes and the stock and simmer for ten minutes.
3.Add the cooked, drained beans, then add the cabbage and sliced sausage and cook for a further 5-10 minutes. Add the chopped herbs. Season to taste with salt and freshly ground black pepper.
Preparation time: 30 mins to 1 hour
Cooking time: 30 mins to 1 hour
Serves 4
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