Guinness Beef Stew

 Today is the first day in a long time where the temperature won't climb above the 50's for the high and the low will be in the 40's. Naturally my thoughts turn to cool weather food. Beef stew was what we decided on. 
Beef and Guinness Stew
1 1/2 lb. beef, cut into bite size pieces (I had London Broil that I cut up, but you can use stew meat from grocery store)
2 tsp canola oil
1 bottle Guinness beer
enough beef broth to make 4 1/2 cups of liquid when combined with beer
2 beef bouillon cubes dissolved in beef broth and beer
1 tsp dried rosemary
1/2 tsp fresh ground black pepper
3 large potatoes, cut into bite sized pieces
3 carrots, cut into bite sized pieces
2 stalks celery, cut into small pieces
4 oz mushrooms, cut into bite sized pieces
1/2 large onion, chopped
2 tsp cornstarch
2 tsp cold water

Heat a large pot or Dutch oven over medium heat. Add oil. Add the meat and cook until browned. Add the rosemary and pepper. Then add the beef broth/bouillon/beer mixture. Bring the mixture to a boil then reduce to a simmer. Cover and let it simmer for 1 hour.

Add the potatoes, carrots, celery and onion and bring back to boil. While waiting for it to boil mix cornstarch with cold water. When stew starts to boil add cornstarch mixture and let it boil for 1 minute, while stirring. Turn back down to simmer. Let simmer for at least 1 more hour. The longer it cooks the better it is. This is one of those meals where it is even better if you reheat it and eat it the next day.

Eating Ireland

Some of you may have noticed I didn't post last week. My wife and I went on a trip to Ireland. That is the Blarney Castle above.

Being a foodie the first thing that I do when I decide to go on vacation is check out the food scene. Ireland's food scene  seem to be a bit fuzzy, I could see a lot of the stereotypical dishes stews, shepherds pies, lamb dishes. Here and there I would find an article about new chefs updating the cuisine. The seafood seemed to be the area where the revolution was taking place. What I found was if you went to a pub you found the traditional dishes, if you went to a restaurant you found an eclectic mix of food. Italian seemed to dominate, even some of the pubs served tiramisu. There were a few curry dishes, I imagine that comes from the British influence. The thing that surprised me most about the food was that you have an island with many small fishing towns on the coast and that very little fish is eaten. Our tour guide said that until the last few years fish was eaten less than once a week. With the health food movement in Ireland the Irish now average eating fish once a week. Most of the fish is frozen and imported, according to the tour guide.

Here are pictures of some of the meals we had in Ireland. Pubs and Castles built before electricity have rally poor lighting, so I will apologize for the pictures in advance.

The first night we had dinner at Bunratty Castle. At Bunratty you get an authentic medieval entertainment and a meal. The only piece of silverware you get is a dagger (knife), so be prepared to get messy fingers. We started with the best potato soup I have ever eaten, I want that recipe. I am sure it is something like 1 pound of potatoes, 1 gallon of cream and 5 pounds of butter to taste that good.

The next course was Pork Ribs. They claimed that there were no finer ribs in all of Ireland. All I will say is thank God I live in North Carolina and not Ireland then.

The next course was Capons with wine sauce and boiled vegetables.

For dessert we had a berry mousse.

Stopping at a pub a couple of nights later here is what we got. Annette got Potato Cakes. these Potato Cakes were fantastic, in fact the people that ordered them are still talking about them.

I had to try the Lamb Guinness Stew, it was very good.

On our last night we went to the Merry Ploughboy, a pub that feature authentic Irish music and dancing. My wife got the beef stew, the wedge is a slice of bread. 

I ordered the Lamb Shank. I have never had lamb shank before, I am hoping to find it locally as I wouldn't mind having it again.

My last culinary event in Ireland was a trip to the Guinness factory. After the tour you get a free pint. Most people go to a round all glass bar where you can over look the city. We opted to go to a class on how to pour a pint of Guinness correctly. My wife and I are now certified in properly pouring a pint of Guinness. Since it takes a few minutes to get your certificate we had to sample our pints, that is why they are not full.

PS. Before I went to Ireland I mentioned I tore my meniscus (cartilge in my knee). The day after we got back from Ireland I went to the doctor about my knee and I am having surgery on Tuesday. No cooking Thanksgiving dinner for me. Luckily Lynn, my oldest child, has decided she wants to make Thanksgiving dinner. Next week when I am resting my knee I will write more about the trip and try to add some recipes.

Beef and Guinness Stew

 This has been a bad week for me health wise. I caught a cold in my chest and head. Then my knee, which has been bothering me for a couple of weeks, really started bothering me. I finally went to the doctors for the knee and he thinks I tore the meniscus. I have to go for a MRI later this week to confirm the diagnosis.
My wife, Annette, loves it though she can come up to me kick me in the knee and run. I can't yell at her or chase her. She really hasn't done that, but I think she has thought about it a few times.

Annette has been craving winter comfort food. Of course she is constantly cold and starts craving winter comfort food in August, if the temperature drops below 85 degrees. This weeks craving was beef stew. Here is the recipe I made.

Beef and Guinness Stew
1 1/2 lb. beef, cut into bite size pieces (I had London Broil that I cut up, but you can use stew meat from grocery store)
2 tsp canola oil
1 bottle Guinness beer
enough beef broth to make 4 1/2 cups of liquid when combined with beer
2 beef bouillon cubes dissolved in beef broth and beer
1 tsp dried rosemary
1/2 tsp fresh ground black pepper
3 large potatoes, cut into bite sized pieces
3 carrots, cut into bite sized pieces
2 stalks celery, cut into small pieces
1/2 large onion, chopped
2 tsp cornstarch
2 tsp cold water

Heat a large pot or Dutch oven over medium heat. Add oil. Add the meat and cook until browned. Add the rosemary and pepper. Then add the beef broth/bouillon/beer mixture. Bring the mixture to a boil then reduce to a simmer. Cover and let it simmer for 1 hour.

Add the potatoes, carrots, celery and onion and bring back to boil. While waiting for it to boil mix cornstarch with cold water. When stew starts to boil add cornstarch mixture and let it boil for 1 minute, while stirring. Turn back down to simmer. Let simmer for at least 1 more hour. The longer it cooks the better it is. This is one of those meals where it is even better if you reheat it and eat it the next day.