Sunday, September 15, 2013

Big V's Secret Ingredient Mushroom and Guinness Beef Stew

Hi everyone - and my apologies for not posting this week. It's been a hectic time with school back in session and my work life revving up!

That being said, with all this busyness, it's great having a husband who also loves to cook - even if he does slip in the odd secret ingredient or two! And I have to tell you, today's recipe for Vaughan's beef stew is a Winner with a capital W!!




















Tender chunks of stewing beef are bathed in Guinness and then combined with a luscious array of root vegetables - perfect for the fall. Pair this with a beautiful glass of red wine or another nice cold Guinness and you've got an earthy, wonderful dish that's perfect for warming cold hands on a cool Autumn evening.

Visit the printable recipe here: Mushroom and Guinness Beef Stew

Please enjoy watching "Big V" as he cooks up this beautiful stew!




 Ingredients
  • 2 lb stewing beef cubes
  • 1/4 cup all-purpose flour
  • 1 tbsp espresso powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1/2 cup Guinness
  • 3 cups beef stock
  • 1 tbsp worcestershire sauce
  • 1 onion,diced
  • 2 cups button mushrooms, quartered
  • 2 celery stalks, chopped
  • 2 large cloves roughly chopped garlic
  • 1 small sliced jalapeno pepper
  • 2 cups baby potatoes, scrubbed and quartered
  • 1 1/2 cups peeled, cubed sweet potato
  • 3/4 cup peeled, cubed parsnip
  • 1 1/2 cups peeled, cubed turnip
  • 1 cup sliced carrots
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh rosemary and thyme tied into a bouquet
  • zest of one lemon
  • 1 cup frozen peas
  • salt and pepper to taste

Directions
  1.  Mix the flour with espresso powder, salt, pepper, and garlic powder.
  2. Trim and cut beef into cubes; toss with the flour mixture.
  3. In large skillet, heat half of the oil and butter over medium-high heat; brown meat. Add the Guinness to the browned meat and bring to the boil, cook until the alcohol has cooked out. Transfer to a large Dutch oven that has a lid
  4. Pour 2 cups of the stock over the meat in the Dutch oven.
  5. In same skillet, heat remaining oil and butter over medium heat; fry onion, for 1 minute. Add button mushrooms; cook until softened and almost no liquid remains, about 8 minutes. During the last minute of cooking, add the garlic and jalapeno slices and continue to stir until fragrant. Add the vegetables and stir well to coat with the butter and oil. Add to the Dutch oven.
  6. Stir everything well to combine. Add the herb bouquet, lemon zest, and the last cup of beef stock. Bring to the boil. Reduce heat, cover and simmer until beef is tender, about 1 hour.
  7. Add peas; simmer until heated through. Add additional salt and pepper to taste. This stew is even better cooled and refrigerated to serve the next day.



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Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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