You will come to find that I am quite fond of my Celtic heritage, including some Irish. I am on a mission to find a tasty Guinness stew recipe and thought I'd try a desert recipe as well. Here is my version:
Linda's Guinness Stout Beef Stew
2 1/2 lbs stew meat, cut into cubes
1 tsp. Celtic sea salt (you may substitute regular salt)
1 tsp. freshly-cracked black pepper
3/4 cup flour, divided
3 Tbsp. olive oil
1 large onion
2 cloves garlic, minced
1 12 oz. bottle Guinness Extra Stout, divided
3 large carrots, peeled and sliced
1 1/2 lbs. potatoes, unpeeled, cut into 1-in pieces
4 cups beef broth
2 Tbsp. tomato paste
1 bay leaf
1/2 tsp. dried thyme
3/4 cup pitted prunes*
Heat 1 1/2 Tbsp oil in a Dutch oven over medium-high heat. In a shallow dish, combine the flour, salt and pepper. Dredge the meat in the flour, shaking off any excess. Add the meat to the pan and cook approx 6 minutes, turning to brown all sides. Remove beef from pan.
Add the onion to the pan, then saute for 4 minute. Add garlic and cook for another minute. Add 1 cup of Guinness and stir for 1 minute, scraping any browned bits from the bottom of the pan. Add remaining ingredients and cooked meat. Bring to a boil, then cover. Reduce heat to medium-low and simmer for 1 1/2 hrs, stirring occasionally.
Combine remaining Guinness with 1/4 cup flour until dissolved. Stir into stew until thickened. Remove bay leaf and prunes. Season to taste with additional salt and pepper.
Makes 4-6 servings
* the purpose of adding the prunes is to reduce the bitterness of the stout
The Guinness Brownies recipe I tried is from Abby at Confabulation in the Kitchen and they are quite yummy!
Guinness Brownies
Ingredients
1 cup flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt*
6 tablespoons unsalted butter, room temperature
8 ounces dark bittersweet chocolate (chopped or measured chips)
3/4 cup white chocolate chips
4 large eggs, room temperature
1 cup sugar
1 1/4 cups Guinness Extra Stout beer, room temperature, no foam
1 cup semisweet chocolate chips
Directions
1. Preheat oven to 375. Grease 9x13 pan. (I used glass.)
2. In medium bowl, whisk flour, cocoa powder and salt until evenly combined. Set aside.
3. In double boiler over low heat, melt butter, bittersweet chocolate and white chocolate chips. Stir constantly until melted. Remove from heat.
4. In large bowl, beat eggs and sugar on high speed until light and fluffy; about 3 minutes. Add spoonful of egg mixture to chocolate mixture to cool it off (you don't want to cook your eggs.) Add chocolate mixture to egg mixture and beat well.
5. Add flour mixture to egg mixture and beat until just combined. Whisk in beer. Pour in chocolate chips and stir to combine. Pour into prepared pan.
6. Bake 25 to 30 minutes (checking for doneness starting at 25 minutes). Brownies are done when toothpick inserted in center comes out clean. Let brownies cool to room temperature before cutting.
Pictured below is one of my first attempts at tablescaping, so be gentle. I picked up the faux cabbage leaves at a local shop (thinking of using at Easter as well). And I just love those PartyLite sheep! The ceramic cabbage fits in nicely, I think (again, could double for Easter).
The bowls are from "The Friendly Village, England 1883" by Johnson Bros. The pattern was adapted from an original hand engraving. They remind me of an Irish countryside cottage. I have been eyeing them at the local consignment mall and then they went on sale. Who could resist?
Hubby pronounced the stew a success and judging by the way the brownies keep disappearing from the pan, I'd wager they were a hit as well.
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