"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote in message news:[email hidden]...
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Gawd. It is beautiful outside today. The temp is in the mid 60s. The
crocus
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and daffodils are beginning to peek through. Last night was frigid cold
and
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I prepared a roasted pork loin. I have no idea what to fix tonight. I may haul the meat grinder out and grill hamburgers outdoors. I have left over pork loin and it will go to waste if I do not use it in something. Maybe a pork fried rice thingy. Hmmm... what to do.
Absolutely gorgeous day here today. Sunny and in the low-80's. Took the small child to the park for a couple of hours, then came home and started making Guinness stew for dinner (probably a better day for grilling than stewing, but last week hubby requested that I make the stew for V-day dinner, and I aim to please, so...). Three hours later, it was done. Served it in bread bowls. Mmmmm...
"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote in message news:[email hidden]...
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"MareCat" <[email hidden]> wrote in news:[email hidden]:
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Absolutely gorgeous day here today. Sunny and in the low-80's. Took the small child to the park for a couple of hours, then came home and started making Guinness stew for dinner (probably a better day for grilling than stewing, but last week hubby requested that I make the stew for V-day dinner, and I aim to please, so...). Three hours later, it was done. Served it in bread bowls. Mmmmm...
Mary
MMM... Guiness stew. When you get time, will you post your recipe or send it to me in email at dog30 at charter dot net? Thanks.
Sure, Michael. I pretty much just make a standard beef stew and put Guinness in it as part of the stewing liquid. I start by sauteeing a couple of sliced onions in a few tablespoons of butter until soft. Then I add 2-3 lbs. of stew meat and brown (I sometimes do this in a separate pan and then add to the onions--more surface area for the meat). Add a tablespoon or so of flour and 1/2 tsp. each of marjoram, thyme, and s/p, plus a cup each of beef broth and Guinness. Let simmer for about three hours, adding more broth and Guinness as needed. Add veggies (I add mushrooms and carrots) the last half hour or so of simmering time.
I use frozen bread dough to make the bread bowls. One loaf usually yields three bowls.
