Beef Stew

It is cold, so that makes it soup and stew time.  I wanted to make some Guinness beef stew, but there was no Guinness to be found!  That's what I get for shopping  in Daleville.  But I didn't want to drive all the way in to Roanoke, so I decided to use some red wine in lieu of the dark beer.  It turned out marvelous, so I didn't miss the beer, but I still want to make it with stout beer and see if there is a difference.  Next time.

Beef Stew

4 slices bacon, cut into small pieces
2 /12 pounds chuck or top sirloin.  I used a London Broil.
1 teaspoon salt or to taste
pepper to taste
2 medium or one large onion chopped
4 cloves garlic minced, I used  a jar of minced garlic
1 can dark beer or 1 cup red wine  If you have both, drink one and use the other.
2 Tablespoons tomato paste
2 Tablespoons Worcestershire sauce
1 teaspoon thyme
2 bay leaves
1 cup chopped carrots
2 stalks celery, sliced
3 cups beef broth
2 cups diced red potatoes
1/2 cup frozen peas

 

Trim the beef of fat and any gross bits.  

 

Cook the bacon in a Dutch oven until brown and crisp.  Remove from the pan and add the beef in batches.  Never cook more than a single layer.  Remove each batch when done and place on a clean plate.  Season the beef while cooking.

 

Cook the onions in the drippings from the bacon and the beef.  When they are softened add the garlic and cook for two more minutes.  Add the tomato paste.

 

Return all the beef and the bacon to the Dutch oven and pour in the wine.  Scrape up all the browned bits on the bottom of the pan and reduce the wine (or beer) to half.  Add the beef stock, Worcestershire sauce,  carrots and celery,  Make sure everything is covered in broth.  Add the thyme and bay leaves and bring to a boil.   Reduce to a simmer, cover and cook for one hour, stirring occasionally.

 

Add the diced red potatoes.  I peel the bad spots, but keep the peeling on for the most part.  Bring up to a boil, reduce to a simmer and  cook for 1 hour. 

 

Add the peas bring the heat to medium and cook for 20 minutes.  Leave the lid off so the liquid can reduce.  Remove the bay leaves.

 

Serve warm in a bowl.  Soda bread goes great with stew.

It was REALLY good.  Scrape the bowl good.

Beer Muffins

This is a recipe I found in the Roanoke Times although it was originally from the Monterey Herald.  I wanted something to have with the new chili recipe I was trying and didn't want to fall back on my old stand-by, cornbread.  Don't get me wrong.  I love my cornbread, but I wanted to try something new.

The basic recipe can be changed by adding different beer and cheese.  For instance you could use Corona with jack cheese, scallions and some chipotle chili.  Or go sweet with hard cider, Cheddar and some sugar.  I chose to go with the Guinness.

   

Beer Muffins with Guinness

2 cups flour
2 Tablespoons brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup Guinness
6 Tablespoons butter, melted, cooled, divided use
1 cup shredded Cheddar Cheese, divided use
1 to 2 Tablespoon sautéed onions
1 1/2 teaspoons caraway seeds

Preheat the oven to 375.  Spray a muffin tin with Pam.  I only got 9 muffins, but I could have made smaller ones and gotten 12.

   

Melt 6 tablespoons of butter in the microwave or small saucepan and set aside to cool.  Cover it with a paper towel to keep from splattering the microwave.  Don't use plastic to cover it.  Haven't you been getting those emails?

   

Finely dice about 2 to 3 Tablespoons of onions.  Sautee them in a small fry pan until they become translucent.  Set aside.

   

You don't need a mixer for this recipe.  Just place the flour, sugar, baking powder and salt in a large mixing bowl.  Stir in the beer and 4 Tablespoons of the butter. Stir until everything is moistened. 

   

Add 3/4 of the Cheddar cheese, the onions and the caraway seeds.  Divide the batter among the muffin cups.  I used a large ice cream scoop and got 9 muffins.

Drizzle the rest of the butter over the tops of the muffins and then sprinkle the rest of the cheese on top.

   

Bake until golden and a toothpick comes out clean, about 18 minutes for 12 muffins and 20 to 24 minutes for 9, like I made.

   
   

Cool the pan for 5 minutes and then remove the muffins to a cooling rack.  Serve warm with melted butter.

They were pretty good and I loved the caraway seeds.  I want to try the version with Raspberry Ale , crumbled goat cheese and 6 Tablespoons sugar.  Or maybe the one with Stout and orange zest, 6 Tablespoons sugar and mini chocolate chips.  And I will in about 5 to 10 pounds!