Preparation Time3.5 hours
|1 loaf||gluten-free bread|
|1 tbsp||rock salt||(or sea salt)|
|2 tspns||dried thyme|
|1 tspn||dried rosemary|
|2 tsps||black pepper|
|3 whole||shitake mushrooms|
|2 whole||portobello mushrooms|
|2 cloves||fresh garlic|
|4 lb||eye-of-round beef|
|2, 12 oz bottles||Guinness Extra Stout|
1. Making your stock: Cut 3 of the potatoes, 1/2 of the carrots, all of the garlic, all the shitake mushrooms, 2 of the onions and 2 lbs of the beef into very small chunks. Place in a large stew pot.
2. Pour 6 cups of water and one Guinness Extra Stout over your stock vegetables and meat. Bring to a rolling boil.
3. Boil for about 2 minutes, then allow to simmer. Add all of your spices and stir well.
4. Allow stock to simmer for at least an hour, if not 1.5 hours.
5. Cut the rest of your vegetables (including the portobellos) and meat into good, bite-sized chunks and save. *Keep the meat and carrots separate
6. After 1-1.5 hours, remove the stock from the stove. Strain out the chunks of vegetables, meat and whole bay leaves. DO NOT LOSE YOUR STOCK JUICE! Toss the bay leaves out. Place the rest into a blender, and blend into a creamy pulp. Add a little water or milk to make blending easier.
7. Add the creamed veggies, and meat back to the stock with ~4 more cups of water. Note: This is where I sort of lose count of exactly how much water I add. I do things by feel, so please do not be afraid to add more water if you feel it needs more!)
8. Bring the stock back to a boil and add the rest of your vegetables, except the carrots.
9. Simmer for 10 minutes and add the carrots. Simmer another 10 minutes and add your meat. Allow to simmer for 10 more minutes.
10. STIR WELL. At this point add the last Guinness Stout and enough of the loaf of bread to make it a pretty thick stew.
*Stew is NOT soup. It should be really thick and hearty.
11. Allow to cook until the meat is tender, stirring occasionally. You should be tasting things now. If you feel it needs more salt, or whatever, add it now.
12. Serve hot and in large portions!
*Please note that if you aren't gluten-free, you can use whatever bread you like. I sometimes cheat and get the day-old loaves from Jimmy Johns, because they're 50 cents each and fantastic for stew.