Random Observation/Comment #406: Anything with Guinness is delicious.
Recipe: Something stewed – Beef and Guinness Stew
Just like the good old days (2 months ago), I’ve decided to complete those left-out items from my cooking challenge. This one was rather simple. In short, I browned the beef, sweat the onions, and used the tomato paste to scrape all that goodness from the bottom of the pan. Everything else was just throwing it into a slow cooker, adding beef broth, Guinness, chopped potatoes, turnips, and carrots, and then waiting for 5 hours.
Lessons Learned:
- When browning the beef, make sure not to crowd the pan. Cook the side with fat first so you can render it into the butter.
- Don’t clean the pan in between any of the steps. The onions will absorb the beef flavor and the tomato paste will scrape up the rest of the bits.
- Make sure your slow cooker can hold all of the food by adding the liquid to the slow cooker last.
- Buy extra Guinness because Guinness is delicious and you’ll probably have one while eating it
- Buy Guinness from Trader Joe’s because it’s $8 for a 4-pack instead of $15 everywhere else (damn NYC prices)
Final Thoughts:
This stew reminds me of Ireland and good times. I would recommend making it for a small party of 4-5 (or even just yourself and you can eat it with rice or pasta for the rest of the week). The 20-minute prep time is always a plus and if you have a good slow cooker, you can cook this over night.
~See Lemons Eat Guinness Stew
