Barracks - WOW. Beef in Guinness Stew
CheeseBall - Mar 08, 2006 - 08:29 PM
Post subject: WOW. Beef in Guinness Stew
Yield: 6 to 8 servings
2 to 3 pounds stewing beef (such as round steak)
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
Freshly ground black pepper
1 pinch ground red (cayenne) pepper
2 large onions, coarsely chopped
1 clove garlic, crushed
1 (12-ounce) bottle Guinness Stout
6 medium carrots, peeled and sliced
1 sprig fresh thyme
Chopped parsley, for garnish
Boiled potatoes, for serving
If braising the stew in the oven, preheat to 300 degrees. Trim any fat or
gristle from meat; cut into 2-inch chunks. Toss beef with 1 tablespoon oil.
In a small bowl, stir together flour, plenty of salt and pepper to taste, and
cayenne. Toss meat with seasoned flour.
Heat remaining the 2 tablespoons oil in a large skillet over high heat. Brown
the meat on all sides, working in batches if necessary to avoid crowding.
With a slotted spoon, transfer the meat to a large casserole dish. Add onions
and garlic to the skillet; cook, stirring frequently, until onions are
translucent, adding oil if necessary to prevent sticking. Transfer onions to
the casserole dish.
Pour Guinness into the skillet. Bring Guinness to a boil; stir to dissolve the
caramelized meat juices in the pan. Pour over the meat. Add carrots and thyme.
Stir, then cover the casserole. Simmer over low heat or transfer to the oven
and bake until the meat is tender, about 2 to 3 hours. While the meat cooks,
check that it does not dry out, adding liquid if necessary.
For best flavor, cover and refrigerate overnight for flavors to meld. Lift off
and discard fat before reheating. Just before serving, garnish hot stew with
parsley; serve with boiled potatoes.
Per serving (based on 8 servings, without defatting chilled stew):
364 calories; 17g fat (42 percent calories from fat); 5g saturated fat; 106mg
cholesterol; 34g protein; 13.5g carbohydrate; 4g sugar; 2g fiber; 106mg sodium;
35mg calcium; 492mg potassium.
Adapted from "Irish Country Cooking," by Ethel Minogue (Quintet
HELEN'S BROWN SODA BREAD
Yield: 2 loaves; 16 servings
3 cups all-purpose flour
1 cup unprocessed wheat bran, such as Hodgson Mill (see note)
1 1/2 teaspoons baking soda
1 teaspoon granulated sugar
1 generous pinch salt
2 tablespoons margarine or butter
2 cups fat-free or low-fat buttermilk
Preheat the oven to 400 degrees. Stir together flour, wheat bran, baking soda,
sugar and salt. Add margarine; rub it into the dry ingredients with your
fingertips until the margarine is in bits the size of bread crumbs. With a
large spoon, make well in the center; pour in the buttermilk.
Gently stir dry ingredients into buttermilk until a dough forms. If necessary
for easy handling, flour your hands; gather dough into a ball. (Dough will be
wet and sticky.) Turn onto a floured board and knead lightly.
Divide dough in half; place each in a nonstick loaf pan dusted with flour. Bake
for 40 minutes, until crust is browned and hard to the touch. Remove loaves
from pans; let cool on wire racks.
Per serving: 118 calories; 1.5g fat (11 percent calories from fat);
0.5g saturated fat; 2mg cholesterol; 4g protein; 22g carbohydrate; 2g sugar; 2g
fiber; 175mg sodium; 40mg calcium; 25mg potassium.
Note: Unprocessed wheat bran is available in the cereal or natural-foods
aisle of supermarkets.
Recipe from Helen Gannon, director of St. Louis Irish Arts.
IRISH BUTTERMILK SCONES
Yield: 6 servings
1 cup raisins
Nonstick cooking spray
1 1/3 cups all-purpose flour
1/3 cup whole-wheat flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon caraway seeds
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1 egg, beaten
3/4 cup buttermilk
Cover raisins with hot water. Let sit 15 minutes or until plumped. Drain well.
Preheat oven to 375 degrees. Coat baking sheet with cooking spray.
In a large bowl, mix together flours, sugar, baking powder, baking soda,
caraway seeds and salt until well combined.
In another bowl, whisk together butter, egg and buttermilk. Add to dry
ingredients; stir just until a moist dough forms. Fold in raisins.
Using a spoon, drop dough in 6 equal mounds 3 inches apart on the baking sheet.
Bake until scones are lightly browned on top and feel firm when pressed in the
center, about 20 minutes.
Transfer scones to cooling rack; serve warm with butter and jam.
Per scone: 276 calories; 5.5g fat (18 percent calories from fat); 3g
saturated fat; 46.5mg cholesterol; 6.5g protein; 50g carbohydrate; 6g sugar;
2.5g fiber; 416mg sodium; 100mg calcium; 290mg potassium.
LEEK AND POTATO SOUP
Yield: 6 servings
4 cups chicken broth
1/2 teaspoon salt
4 medium potatoes, diced
3 yellow onions, chopped
3 leeks, white part only, chopped
1/2 teaspoon dried chervil
2 tablespoons finely chopped parsley
1/2 cup heavy cream
1 tablespoon unsalted butter
Bring broth to a simmer in a medium pot. Add salt, potatoes, onions and leeks.
Cover; simmer for 20 minutes.
With a potato masher, partially mash the potatoes, onions and leeks into the
broth. (Do not mash to a smooth puree; leave vegetables in small pieces.) Add
chervil, parsley, cream and butter. Simmer, uncovered, just until hot.
Per serving: 262 calories; 10g fat (34 percent calories from fat);
6g saturated fat; 32mg cholesterol; 5.5g protein; 37.5g carbohydrate; 6g sugar;
4.5g fiber; 482mg sodium; 76mg calcium; 942mg potassium.
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