Tag Archives: stew

Hearty Hearty Guinness Stew

 

Making a stew for the g’rents, so its key that I hide as much veg in there as possible (making sure they get their nutrients and fibre is essential, but if they see a hint of green I’m in trouble and they’ll turn their noses up at my delicious stew!).

We sweated some onions in a large casserole dish with a glug of olive oil and in another pan cooked up the round steak (cut in to bite size chunks) until crispy and brown. When the meat was done we put it all to the side.

IMG_4770[1]   

Then when onions are soft we added 1kg of carrots, a large courgette from the garden, a tablespoon of mustard, a small handful of rosemary, 2 tablespoons of Worcester sauce, 1 bottle of Guinness, 3 cans of chopped plum tomatoes and 1 1/2 litres of vegetable stock. Cook until reduced a bit and add the beef once there is space for it.

 

IMG_4773[1]

IMG_4771[1]

IMG_4774[1]

Continue to reduce on the stove and then place in the oven at 160 degrees centigrade for 4 hours, or until the round steak is falling apart in little fibrous delicious pieces (my mouth is watering writing this!).

IMG_4778[1]

Serve with roast or boiled potatoes! NOM!

IMG_4769[1]

Advertisements
Tagged , , , , , , , ,

Rabbit Stew

Rabbit? I know right? Who cooks rabbit? A good friend of ours was down the country hunting and was flying to Paris on their return to Dublin and offered up the wildlife. Being excited foodies and the opportunity to get a different meat I said YES!

Little did I know it would arrive whole. Thank god it was already gutted, but the experience of skinning and jointing a fluffy cute but reasonably large animal was an experience in itself. And while I’m never quite sure about the act of hunting myself – there was something about being responsible for the animal, for your meal from start to finish that was quite satisfying.

Following the jointing we used a very good farmer’s market recipe for rabbit stew. The stew uses cider and is light and a little acidic rather than a creamy gravy meaty stew.

Saute bacon in olive oil in a nice big casserole dish, until crispy. Remove the bacon and pop into a dish to be kept for later, keep all the bacon-flavoured oil and juices in the pot. Pop the rabbit joints in and turn them as each side crisps. Remove the rabbit joints too. Now cook carrots, shallots, garlic and a tablespoon or two of honey until they are all caramelised. Season veg with salt and pepper and add a couple sprigs of thyme and a bay leaf.

Pop the bacon and rabbit joints in with the veg, stir around and add a pint of cider to the dish. Pop it into the oven for two hours at 120 degrees celcius, with a lid on, checking occasionally so it doesn’t go dry.

Because I was feeding 5 people,  one rabbit doesn’t go too far. So I threw a load of sausages in the oven, cooked on all sides and popped them into the stew as well. Boys get grumpy in our house when there isn’t enough meat to go around.

Serve it with mash. Nom nom nom.

Tagged , , , , , , , , ,