I love St Patrick's Day - it is right up there with Day One of the Boxing Day Test and AFL Grand Final Day. In fact, it is almost exactly the same as the other two, just with Guinness.
The only drawback that I can see this year is that it falls on a Tuesday. No all day celebration this year. So, what to do? After some considerable thought, I decided to combine two of my loves, Guinness and cooking and made a Beef and Guinness Stew on the weekend in preparation for the big day. The recipe is at the end of this post if you are interested.
On St Patrick's Day, I think everyone is a little bit Irish. It's a bit of a stretch, but without a word of a lie, my great grandparents were Mary and Joseph from County Cork. They emigrated with a great many of their countrymen to Australia, and the rest is history.
So "Happy St Patrick's Day" to all of those suitably qualified, wherever you are in the world. If you are at a loss as to what to cook for dinner, and you have the time, I thoroughly recommend this stew. I have perfected it over time, and as such, it is a Chooka original. Please consider it my gift to you all on this St Patrick's Day.
Enjoy.
Until next time,
CfB
Ingredients:
6 Beef Cheeks (or other stewing beef if cheeks are hard to come by)
4 Tbsp Seasoned Plain Flour (seasoned with Salt and Pepper)
2 375mL stubbies Guinness (or your preferred Stout)
2 large brown onions
6 carrots
6 Bay Leaves
1 Tbsp Mixed Herbs
3 Cloves Garlic minced (more if preferred)
3 Tbsp Tomato Paste
1 Tbsp Beef Stock Powder
1. Coat beef cheeks in seasoned flour and brown in a fry pan. Place browned beef cheeks in large casserole dish in a single layer.
2. Peel and slice onions and spread evenly over beef cheeks.
3. Cut carrots in half lengthwise and then into chunks. Spread evenly over beef cheeks and onions.
4. Mix last four ingredients with the remaining seasoned flour and stir/whisk until combined. Pour into the casserole dish.
5. Evenly distribute the bay leaves and poke into the casserole dish.
6. Cover the dish with either a lid or foil and place in the oven (preheated to 160 celsius)
7. Coo for 3 - 3 1/2 hours.
Serve with mashed potatoes and boiled/steamed/microwaved cabbage.
Serves 6
The only drawback that I can see this year is that it falls on a Tuesday. No all day celebration this year. So, what to do? After some considerable thought, I decided to combine two of my loves, Guinness and cooking and made a Beef and Guinness Stew on the weekend in preparation for the big day. The recipe is at the end of this post if you are interested.
On St Patrick's Day, I think everyone is a little bit Irish. It's a bit of a stretch, but without a word of a lie, my great grandparents were Mary and Joseph from County Cork. They emigrated with a great many of their countrymen to Australia, and the rest is history.
So "Happy St Patrick's Day" to all of those suitably qualified, wherever you are in the world. If you are at a loss as to what to cook for dinner, and you have the time, I thoroughly recommend this stew. I have perfected it over time, and as such, it is a Chooka original. Please consider it my gift to you all on this St Patrick's Day.
Enjoy.
Until next time,
CfB
Chooka's Beef and Guinness Stew
Ingredients:
6 Beef Cheeks (or other stewing beef if cheeks are hard to come by)
4 Tbsp Seasoned Plain Flour (seasoned with Salt and Pepper)
2 375mL stubbies Guinness (or your preferred Stout)
2 large brown onions
6 carrots
6 Bay Leaves
1 Tbsp Mixed Herbs
3 Cloves Garlic minced (more if preferred)
3 Tbsp Tomato Paste
1 Tbsp Beef Stock Powder
1. Coat beef cheeks in seasoned flour and brown in a fry pan. Place browned beef cheeks in large casserole dish in a single layer.
2. Peel and slice onions and spread evenly over beef cheeks.
3. Cut carrots in half lengthwise and then into chunks. Spread evenly over beef cheeks and onions.
4. Mix last four ingredients with the remaining seasoned flour and stir/whisk until combined. Pour into the casserole dish.
5. Evenly distribute the bay leaves and poke into the casserole dish.
6. Cover the dish with either a lid or foil and place in the oven (preheated to 160 celsius)
7. Coo for 3 - 3 1/2 hours.
Serve with mashed potatoes and boiled/steamed/microwaved cabbage.
Serves 6
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