Some how this meal tends to be a collection of whatever is floating around the apartment when I decide to make it, so it almost always varies. It also doesn't help that I am not the biggest fan of following recipes and/ or measuring cups. I kind of have an eclectic view on cooking and that it is a science as well as an art form. Luckily I am blessed with a husband who for the most part will eat almost anything and lets me play in the kitchen.
The recipe swap is hosted by The Natural Mommy
Guinness Beef Stew
- 1lb cut up beef (the only thing I think that wouldn't work is hamburger), so the cheapest cut of beef should work well.
- carrots -diced how you like them.
- potatoes - diced how you like them.
- 1/2 onion - chopped into large sections
- 1 bottle of Guinness
- 1 can beef broth (small)
- 2 tbs tomato puree, dissolved in 4 tbs water
- pinch of pepper
- 1tsp thyme
- 1tsp oregano
- 1/4 flour
- 2 tbs oil
Season the flour with ground pepper.
Toss the meat in the mixture.
Heat the remaining oil in a wide frying pan over a high heat.
Brown the meat on all sides.
Add the onions and tomato puree to the pan, cover and cook gently for about 5 minutes.
Transfer the contents of the pan to a crockpot. P
our some of the Guinness into the frying pan.
Bring to a boil and stir to dissolve the caramelized meat juices on the pan (because these are the yummy bits).
Pour onto the meat with the remaining Guinness and beef broth.
Add the carrots, oregano, and the thyme.
Cook in crockpot for 4-6 hour on high, or overnight on low. Basically I follow the rule, when it smells to yummy to resist it is done.
If it isn't thick enough you can add a little bit of cornstarch at the end, but that is a personal preference.
Also I occasionally make soda bread with this, because it is easy and quick.
- 2 cups of all purpose flour.
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 8 oz of sour milk
Preheat the oven to 425 F. degrees.
In a large bowl combine all the dry ingredients.
Add the sour milk to form a sticky dough.
Place on floured surface and lightly knead (too much allows the gas to escape).
Shape into a round flat shape and place onto a cookie sheet and cut a cross in the top of the dough.
Bake for 30 minutes.
The bottom of the bread will have a hollow sound when tapped so show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.Ok, just thinking about all this makes me hungry... I wonder what is on our meal plan for tonight...