I had a hankering for beef stew this weekend, but only got around to making some this afternoon. It’s a good, local sort of dish – the carrots are from my roommate’s parents’ garden, the potatoes are from PEI, and the Guinness is from the store next door. ;) You can buy it by the can, instead of four to a box; a good thing, when you’re a student on a budget.
1 1/2 pounds beef, cut into cubes
2 tbsp flour
1 tbsp salt
1 tsp cracked black pepper
2 tbsp vegetable oil
2 cups mushrooms, quartered
3-4 carrots, chopped
2-3 stalks celery, chopped
1 tbsp molasses
1 tsp paprika
1 tbsp mustard (any kind)
1 can Guinness
2 cups beef broth
2 tbsp flour
3-4 potatoes, peeled and chopped
Coat the beef in the flour, salt and pepper.
Heat a large stock pot to high heat, and brown the beef cubes on each side.
Once the beef is browned, remove it from the pot and set it aside.
Add the vegetables to the same pot, using a splash of Guinness to deglaze the bottom.
Cook the veggies for five minutes, or until they have just started to soften.
Return the beef to the pot, and stir in the seasonings, Guinness and one cup of the beef broth.
Pour the remaining cup of broth into a gravy shaker, along with the last bit of flour. Shake like a maniac, then pour the mixture into the stew, stirring all the while.
Bring the stew to a boil, then reduce to a simmer and cook (partially covered) for 45 minutes. Make sure to stir it occasionally, or it will stick to the bottom of the pot.
Add the potatoes, and continue cooking the stew for another 20 minutes, or until the beef and potatoes are tender. Again, keep stirring, scraping any stuck bits off the bottom of the pot. (they’ll make the gravy even better)
A gravy shaker is a neat little gadget from Tupperware that prevents lumpy gravy. You could also use a regular old jar, and just shake even harder.