British food gets a bad rap, what with funky names like blood sausage, treacle pudding, scrumpy, clotted cream, jellied eels and spotted dick.
However, nothing beats great pub grub such as Fish and Chips, Cottage Pie or Beef and Guinness Stew! Our favorite recipe (culled from a few different versions) for the latter below:
2 pounds stew beef, trimmed of fat and cut into 1 inch cubes
3 tablespoons oil
2 tablespoons flour
sea salt and freshly ground black pepper, to taste
1 bag of pearl onions
1 garlic clove, minced
1 tablespoon Worcestershire sauce
2 tablespoons tomato puree or paste, dissolved in 4 tablespoons water
1 1/2 cups Guinness Irish Stout
2 cups beef stock
2 1/2 cups largely diced carrots
2 cups fresh green peas
Sprig of fresh rosemary
Chopped flat leaf parsley, for garnish
then
4 - 6 servings mashed potatoes (we like pre prepared, real potatoes)
Toss beef with 1 tablespoon of oil then coat with flour and salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat and brown the meat. Reduce heat, add onions, garlic and dissolved tomato puree to the skillet, cover, and simmer for 5 minutes. Transfer skillet ingredients to a slow cooker and pour half of the Guinness into the skillet, bringing it to a boil. Stir to dissolve meat drippings in the pan then add to the slow cooker with remaining Guinness, beef stock and Worcestershire sauce. Add the carrots, peas and rosemary and stir well. Let the slow cooker do its thing for about 2 to 4 hours then spoon the mixture over mashed potatoes and garnish with parsley for a bit of greenery!
Serves 4 - 6
You know, cooking isn't exactly our strong suit so below are some links to other similar recipes, just in case:
My Recipes
Food Network
Rachael Ray
Don't forget to serve Guinness for the accompanying beverage!
However, nothing beats great pub grub such as Fish and Chips, Cottage Pie or Beef and Guinness Stew! Our favorite recipe (culled from a few different versions) for the latter below:
3 tablespoons oil
2 tablespoons flour
sea salt and freshly ground black pepper, to taste
1 bag of pearl onions
1 garlic clove, minced
1 tablespoon Worcestershire sauce
2 tablespoons tomato puree or paste, dissolved in 4 tablespoons water
1 1/2 cups Guinness Irish Stout
2 cups beef stock
2 1/2 cups largely diced carrots
2 cups fresh green peas
Sprig of fresh rosemary
Chopped flat leaf parsley, for garnish
then
4 - 6 servings mashed potatoes (we like pre prepared, real potatoes)
Toss beef with 1 tablespoon of oil then coat with flour and salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat and brown the meat. Reduce heat, add onions, garlic and dissolved tomato puree to the skillet, cover, and simmer for 5 minutes. Transfer skillet ingredients to a slow cooker and pour half of the Guinness into the skillet, bringing it to a boil. Stir to dissolve meat drippings in the pan then add to the slow cooker with remaining Guinness, beef stock and Worcestershire sauce. Add the carrots, peas and rosemary and stir well. Let the slow cooker do its thing for about 2 to 4 hours then spoon the mixture over mashed potatoes and garnish with parsley for a bit of greenery!
Serves 4 - 6
You know, cooking isn't exactly our strong suit so below are some links to other similar recipes, just in case:
My Recipes
Food Network
Rachael Ray
Don't forget to serve Guinness for the accompanying beverage!
We're eating this dish Thursday night in preparation for the BIG DAY!!!