Tuesday, June 24, 2008

Guinness beef stew.

So I know Guiness beef stew isnt very summery, but when you have a craving... you have a craving, huh? It also helps that I have a house guest who is a meat and potatoes guy and a SO that loves anything I make... food for all! This stew is super yummy and jam-packed with fresh veggies and basically has about 2 T of butter in the whole thing. Pretty healthy for beef stew at least... its also super easy to make and the beef is SO tender (crock pot what?)!

Guiness beef stew.
-- 1 lb CAB stew chunks (or any stew meat)
-- 1/2 white onion, chopped
-- Celery scraps, whole (tops or bottoms... you will be removing these)
-- Thyme, Sage and Rosemary stalks tied together with butchers twine (I just bought the poultry blend in the produce herb section, also save the leaves of the herbs for later!!!)
-- 1 can diced tomatoes
-- 1 bottle/ can Guinness Beer, 2-3 bottles worth of water

-----------------Put in crock on low in the morning... go to work/ school, come home then add:

-- 1 russet potato, diced
*also, remove the herb stems and the celery pieces.

----------------Turn crock up to high and cook for about 45 mins meanwhile make the veloute:

Make a roux from 2 T butter and some flour over med heat. Cook roux for a few mins, until light gold. Add a couple ladlefulls of the broth from the crock pot and whisk in. Add a couple more ladlefulls and whisk some more. You now have a veloute (yay!)... well a beef veloute, that isnt traditional... whatev, its tasty. Cook for a couple mins and add back into the crock pot. This will help thicken the stew.

----------------Then, add:

-- 2 zuchinni, chunked
-- A large handful fresh green beans, cut to about 1''
-- 1/2 bag mix of carrots, cauliflower and broccoli (or a handful of each)
-- 8 oz of baby bella mushrooms (or white buttons), quartered
-- 1 t each chopped rosemary, sage and thyme

----------------Cook until veggies are tender. Thats it! I served it with a little cream as a garnish, but you can leave that out. Also salt and pepper to taste. If you are really concerned you could use cornstarch instead of the roux to thicken it. I just like the roux. Serve with bread of some sort (I made cornbread) and enjoy. The leftovers are super yummy too!

<3 Tara

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