Guinness Stew

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Preparation Time3.5 hours

Serves10-15 adults

AmountIngredientPreparation
1 loaf gluten-free bread
~10 cups water
5 bay leaves
1 tbsp rock salt (or sea salt)
2 tspns dried thyme
2 lbs carrots
1 tspn dried rosemary
1 tsp cloves powdered
2 tsps black pepper
3 whole shitake mushrooms
2 whole portobello mushrooms
2 cloves fresh garlic
4 yellow onion
4 lb eye-of-round beef
9 large potato
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.

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comments
Oct 25, 2010 2:14:05 AM Amanda said...

Sorry I missed this: In step 10, tear the bread into small chunks, it cooks down easier that way.

Oct 25, 2010 2:14:05 AM Daniel Bingham said...

Need to add editing, but damn this looks good. We'll have to try this :)

Oct 25, 2010 2:14:05 AM Daniel Bingham said...

I'm not sure this is actually gluten-free though, doesn't Guinness have wheat in it?

Oct 25, 2010 2:14:05 AM Amanda said...

Good point. I'll remove that tag. Gluten allergies and Celiac's Disease can vary from person to person. I've never had any issues with my stew, but if I drink an entire Guinness, it can cause problems. Lighter beers go through a different brewing process and many can be effectively gluten-free.

I always make the mistake of thinking "Oh, I can eat this, so everyone else can". I forget that many people are more sensitive than I am. I got lucky, my case is only moderate. I'm also young enough that I can cheat every now and then, and get away with it :-)

Glad you like the stews!

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