HEARTY STEW WITH MOOSE AND GUINNESS
This is a traditional-style stew with a couple of changes. Great use for moose roast, as the meat gets really tender. Guinness adds a lot of flavor, but can be substituted with any good dark beer or stout. Moose can be substituted with beef or lamb for a more traditional Irish stew. Use any root vegetables that look good, though the parsnip imparts a really unique flavor so if you can find one, I highly recommend it. Recipe can easily be doubled to feed more people. Note on the seasoning: Use whatever you like that tastes good if you don't have all the ingredients listed below. The beef base and beer provide enough flavor alone. Great Sunday dinner recipe as it slow cooks through the day and requires little prep. My husband said "Hands down the best moose recipe we've come up with so far." Recipe can probably be modified for a slow cooker, though I wouldn't skip the browning steps with the moose and onions.
Provided by Alaskan Iron Chef
Categories Stew
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Using a 5-quart enameled cast iron pan (or other heavy bottom saucepan with a lid), heat 1-2 tablespoons olive oil over medium-high heat on stove-top. Add the moose to the pan, stirring occasionally until pieces are browned on all sides. Sprinkle with salt and pepper. Lower heat if needed. Once meat is browned (does not need to be cooked all the way through), transfer to a bowl along with any juices from the pan and set aside.
- Add 1 tablespoons olive oil to now empty pan and return to medium heat. Add onion and garlic and a pinch of salt and stir occasionally until translucent and just beginning to caramelize. Sprinkle flour over onion-garlic mixture and stir. Continue to cook over medium heat for another two minutes. Slowly pour first bottle of Guinness into pan, stirring to release browned bits on the bottom of the pan. Simmer over medium heat and stir until all the flour is incorporated with the liquid. Add beef base and stir until incorporated. At this point, add seasoning to taste.
- Return meat to pan and make sure all pieces are submerged in liquid. Liquid should be thick but not too. If too thick or not enough to cover meat, add more Guinness or a little water. Cover and place in preheated oven for roughly an hour and a half. (While the stew is cooking, I used this time to chop my other vegetables. Potatoes can be kept submerged in cold water to prevent browning. Drain just prior to adding to stew.).
- Remove stew from oven and stir pan contents making sure to scrape the bottom to prevent sticking. Add carrots and parsnip and stir to submerge. Cover and return to oven for another hour.
- Remove stew from oven, stir again to prevent sticking, then add potatoes. Cover and return to oven for another hour. While potatoes are cooking, wash and slice thin the mushrooms. Heat 1 tablespoons of butter in a medium saucepan on stove, add mushrooms and saute until soft. Salt to taste.
- Remove stew from oven and stir. Check potatoes and carrots for doneness. If not done, cover and return to oven for 30 minutes. If tender, stir in frozen peas and mushrooms until incorporated. If too thick, add more beer a splash at a time until it reaches desired consistency. Cover to retain heat. Do not return to oven.
- Let sit for 20 minutes, then serve with salad and hot rolls to make a filling meal.
Nutrition Facts : Calories 904, Fat 3.5, SaturatedFat 1.6, Cholesterol 94.3, Sodium 259, Carbohydrate 79.6, Fiber 5.3, Sugar 6.2, Protein 45.2
HEARTY VEGETABLE STEW RECIPE BY TASTY
Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
- Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
- Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
- Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
- Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
- Remove the bay leaves.
- Enjoy!
Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams
BEEF AND GUINNESS® STEW
The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h
Yield 6
Number Of Ingredients 16
Steps:
- Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
- Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
- Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
- Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
- Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
- Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 42.1 g, Cholesterol 95.7 mg, Fat 24.6 g, Fiber 5.1 g, Protein 29.4 g, SaturatedFat 9.6 g, Sodium 1605.1 mg, Sugar 9.2 g
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