My New Dutch Oven and Guinness Stew
As I mentioned a few posts ago, Hurricane Sandy really did a number on me and my loved ones. While trying to survive at my no-heat, no-hot water apartment, my boyfriend’s parents kindly offered to take us in for the rest of the week, since they had a generator and a glorious wood-burning stove.
I really couldn’t thank them enough for this; it meant so much to me and it kept me from spiraling into crazy cat-lady mode, which definitely would’ve scared the boyfriend away for sure.
As if this weren’t enough, his mom also gave me her old cast-iron dutch oven, after having noticed I wanted one from a Facebook status. Isn’t it beautiful; just waiting to be filled with delicious soups and stews.
So I returned to my apartment feeling rested and comforted, and then relieved as the power came back Sunday morning. But as the following week went by and his family still remained without power, I felt the need to share how thankful I was for the kindness done to me during the hurricane, and thought how bringing over a hot meal in the very same dutch oven might cheer them up.
And it did! I brought them over this fabulous Guinness Stew, a recipe I had pinned from Jamie over at My Baking Addiction ages ago and had never had a chance to try.
I know this isn’t baking related, but I have to admit I’ve become something of a savory-convert as of recently. :O I know, I know, it’s called On Sugar Mountain not Savory Mountain, and I’ll be back to sweet treats soon. I just couldn’t help showing off the super cool new Dutch Oven, and this recipe is to die for.
Also, it’s turning into stew season! So a Dutch Oven, if you don’t have one, is worth looking into before the weather gets even chillier. Not only can you make Guinness Stew in it, but you could also make any of these awesome recipes:
The list goes on and on. Well, at least mine does.
I’ll be back Thursday with a fun twist on a sweet Thanksgiving Classic!
3 tbsp vegetable oil
1/4 cup flour
2 lbs boneless chuck roast, trimmed of excess fat and cut into 1 inch cubes
salt and pepper, to taste
1 large yellow onion (or 2 small ones) roughly chopped
1 tsp minced garlic
2 tbsp tomato paste
4 cups beef stock
1/2 cup red wine
1 (11oz) bottle Guinness
2 tbsp A1 Steak Sauce
4-5 carrots, peeled and roughly chopped
2 large white potatoes, peeled and roughly chopped
1. Heat vegetable oil in large Dutch oven over medium/high heat. Sprinkle beef with salt and pepper. Add flour to large Ziploc bag, then add in beef, tossing to coat each piece evenly. Discard excess flour.
2. Add beef to Dutch oven and cook for about 5 minutes, browning on all sides. Add extra oil if necessary. Remove beef from pan with slotted spoon and set aside in a bowl.
3. Add onions to oven, cooking for 5 minutes or until tender, stirring occasionally. Add garlic, stir for 1 minute. Add tomato paste and also stir for one minute.
4. Add stock, wine, beer, and steak sauce to Dutch oven and stir, being sure to scrape all the bits off the bottom of the pan.
5. Return meat to the pan and bring to a boil. Reduce heat; cover and let simmer for 1 hour. Add in carrots and potatoes, again bring to a boil before reducing heat and covering. Let simmer for 45-60 minutes, or until meat and veggies are tender.
All Photos And Writing Copyright © 2012 Jessica Gonzalez | On Sugar Mountain