Saturday, September 25, 2010

506: new recipe: beef & guinness stew

When we were little, my mother used to make us beef stew, and I loved it. I'd been waiting to make a stew like this for me and the husband, but something had always stopped me--his pickiness, my inability to dedicate three hours in the kitchen to dinner. But now, the soup is on the stove, simmering for later, and I have a recipe to share with you, from March Cooking Light:


  • 2 tablespoons canola oil, divided
  • 1 tablespoon butter, divided
  • 1/4 cup all-purpose flour
  • 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
  • 1 teaspoon salt, divided
  • 5 cups chopped onion (about 3 onions)
  • 1 tablespoon tomato paste
  • 4 cups fat-free, less-sodium beef broth
  • 1 (11.2-ounce) bottle Guinness Draught
  • 1 tablespoon raisins
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon black pepper
  • 1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
  • 1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
  • 1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
  • 2 tablespoons finely chopped fresh flat-leaf parsley


1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 1 1/2 teaspoons butter to pan. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and beef.

2. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.

(Ryan said, "Look, I cut you an alligator tail!)

I omitted the parsnip and turnip and replaced those with celery and potatoes from our CSA. We also used onions from our CSA and instead of tomato paste, I only had diced tomatoes, so I replaced that as well. Oh, and we only had vegetable oil, so I used that instead of canola, though I know canola is healthier.

We don't have a Dutch oven, though I suppose we ought to add it to our holiday wish list as we've had to maneuver before; instead, we used our copper pots, which are much-abused and very loved and part of our wedding loot.

I love any time we can be a team in the kitchen. I usually stare at the recipe, blank-eyed, the onion-fumes and the pregnancy drawing pillow-and-down-comforter fantasies as I stir. He usually chops. And chops. And chops. And chop he did: two cups of carrots, a cup and a half or so of celery, the remaining russet potatoes, and five cups of onions. And I got to go to the liquor store--the first time since I got pregnant, I think. All those rows of cider and beer... Sigh.

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