Friday, October 8, 2010

crockpot guinness stew - to make GF - use wine!

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I had people over for Guinness Stew for our third crock pot Thursday and it was AWESOME! My mom was nice enough to roast the potatoes for me so that I could leave them our of the stew (so that I could put in more carrots and beef!).
I loosely followed this recipe - only I did it like this:

  • dumped 3 Guinness Stouts into my crock pot with half a carton of beef stock
  • added a bag of baby carrots
  • 2 cartons of mushrooms, sliced (I bought the pre sliced ones)
  • 6 cloves of minced garlic
  • 2 bay leaves
  • 1/2 can of seasoned tomato paste
  • 15 or so cut up purnes (yes- weird, but AWESOME)
  • 2 lbs of stew steak - I coated in flour (I used all purpose gluten free flour - cause that’s what I had - too bad the Guinness makes it NOT a gluten free recipe - you could use wine though, I would do 1/2 a bottle), cayenne pepper and garlic salt then seared in a pan until caramelized on all sides - (hot pan, hot olive oil)
I probably used too much olive oil to sear the beef, I dumped some of it down the drain, then deglazed the pan with some beef stock and added it to the stew - it was AWESOME! I cooked it for 4 hours covered on low, then another hour on high uncovered. Crock Pot cooking is AMAZING because you can leave it to cook while you are at work or at school.

Generally cooking on low you have a 6-8 hour cooking time, and on high it’s 3-4 hours.
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I seasoned the stew with salt and pepper (I used cayenne, white, and black pepper). Just to taste…

I served it over the roast potatoes and left it kind of soupy - but that is how I like it! You can thicken the stew with corn starch, or by adding the potatoes (raw) to cook with it. You can add and subtract veggies as you like - they all bring different flavors :) I think next time I am going to try adding different varieties of mushroom.


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