Sunday, 10 March 2013
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Recipe from Clodagh’s Kitchen Diaries by Clodagh McKenna (Kyle Books, 2013)The longer and the lower temperature that you cook this stew, the better the flavor. I recommend that you make it the day before you plan to eat it because the flavors concentrate much more.
- 2 tablespoons butter
- 14 bacon slices, chopped
- 10 1/2 oz shallots, left whole
- 2 1/4 lb stewing beef, cubed
- 14 oz mixed wild mushrooms
- 1 quart Guinness
- 1 bouquet garni
- sea salt and freshly ground black pepper
Preheat the oven to 325F.Put the butter in a frying pan over medium heat. When the butter has melted add the bacon, followed by the shallots. Cook until golden brown and transfer to a large baking dish.
Add the beef to the frying pan, season with salt and pepper and cook until browned all over. Transfer to the baking dish.
Add the mushrooms to the pan and cook for 2 minutes. Season to taste and transfer to the baking dish.
Return the frying pan to the stove over medium heat and use a whisk to scrape off all the bits stuck to the bottom of the pan (this is where the flavor is). Pour in the Guinness and continue to whisk for another minute to deglaze the pan. Pour the Guinness and pan juices over the beef and vegetables in the baking dish. Add the bouquet garni, cover the baking dish and cook in the oven for 2 hours.
Check the seasoning, remove the bouquet garni, and serve with roasted potatoes.
Last Updated ( Monday, 11 March 2013 )