Friday, September 25, 2009
Guinness Stew
Along with all of the other craziness we have in our house right now...we decided to add a little more! These are the new additions to our Luke and Leia (yes we let our children name them and we are all dorks)! This was hard for us, since we lost our Maggie in April of this year, but we were all feeling like it was time to help out the next generation. These cute little ones were adopted from a shelter that rescues animals from kill shelters. They are four months old and they are so sweet! We figured everyone else would get the little babies (because there were some cute ones there), but we wanted to adopt some that were a little less likely to be gotten. We knew we wanted either a momma and her baby or two from the same litter. Well, the momma was already adopted so we picked these little ones out (or they picked us with there sad little faces). I think they will be the perfect addition to our group!

Now food...
My husband is a huge fan of Guinness (he can't have it anymore, so this meal was a fond farewell). Well, when we saw this on Jamie at Home, he made it clear that we need to try this! It has been raining here for over a week now and this is the perfect recipe for welcoming in the fall season! I looked around and found a version of the recipe. I tweaked it a bit to suite our family's tastes. This was definite winner here! I even made my own vegetable version! This was also my first taste of quinoa and I am a huge fan! I love when you find a food that has so much nutritional value! Since I made it that night...I have eaten it on just about everything savory! My next adventures with is will be sweet!
Here is the recipe with my changes and a link to the site I got it from.

Jamie Oliver’s Guinness Pot Pie
(adapted from Dinner With Julie)

1 TBSP olive oil, for cooking
1 large onion, chopped
3 garlic cloves, crushed
4 carrots, peeled and sliced
4 potatoes peeled and cubed
2.2 lbs. London Broil, cut into 3/4″ cubes
salt and pepper
a few springs of rosemary, leaves pulled off and chopped
2 Tbsp. flour
1 can or 1 1/2 bottles of Guinness
Your favorite pot pie topping

Mushrooms were called for, but I was asked not to use them...I used them in the vegetable version!

Preheat the oven to 375F. In a large oven-proof skillet, heat the oil and sautee the onions over medium-low heat for about 10 minutes until they are translucent. Add the garlic, carrots and potatoes; cook for a few more minutes. Remove from the pan. Add the meat to the pan and brown, sprinkling with salt, pepper and rosemary. Return the vegetables to the pan and sprinkle with the flour; stir to coat. Pour the Guinness into the pot and bring to a simmer. If the pan you’re using won’t go into the oven, dump it into a baking dish. Add water (or beef stock) to just barely cover the meat if it is not covered.

Cover with a lid or foil and bake for 2 1/2 hours, stirring about halfway through. After 2 1/2 hours the meat should be very tender and the sauce thick, dark and robust; if it’s not cook it on the stovetop to reduce the sauce a bit. Remove from heat.

Place the pastry dough over the beef filling and tuck the pastry around the edges (it doesn’t have to look neat – go for rustic). Score the surface of the crust to let steam out as it cooks.

Return the pan to the oven for about 30 to 45 minutes. Cook until golden brown.

Here is my small vegetable version. I used the same method, but I did not add the crust...the quinoa was so good with this!!!

Vegetable Guinness Stew

1 cup diced onion (5 3/8 oz)
1 cup carrot,sliced (5 3/8 oz)
1 cup potato, cubed (6oz)
2 cups baby portabello mushrooms (8 oz)
1 clove garlic, minced
½ tsp salt
1 tsp flour
2/3 cup Guinness

3 cups stew = 139 calories/cup

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posted by Sarena Shasteen - The Non-Dairy Queen @ 10:00 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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