Kitchen

[adoreqvc]

Happy Sunday to my QVC pals,

I wish to share a meal which looks very appetizing.

I will try it soon and advise if it tasted as delicious as it looks.

http://www.pbs.org/food/kitchen-vignettes/beef-stout-stew-mashed-potatoes/

BEEF AND STOUT OVER MASHED POTATOES

Ingredients:

• For the Stew:
• 2 Tbsp olive oil
• 1 1/2 pound grass-fed stewing beef, ideally pre-cut into medium chunks
• 1 medium-large onion, chopped
• 2 large cloves chopped garlic
• 5 carrots, chopped in medium chunks
• 1 pound cremini or white button mushrooms
• 2 Tbsp flour
• 1 12-oz bottle of dark stout (such as Guinness)
• 1 tbsp tomato paste
• 2 cups vegetable or meat stock (I use homemade beef bone broth)
• 2 whole sprigs of fresh thyme (or 1/2 tsp dry thyme)
• 1 tsp sugar
• 1/2 tsp salt
• 1/8 tsp black pepper
• For the Mashed Potatoes:
• 2 pounds good mashing potatoes, preferably Russets or Yukon Gold
• 1/4 cup (1/2 stick) butter
• About 1 cup milk or cream
• Salt and pepper to taste

Directions:

1. In a medium-sized heavy-bottomed ovenproof pot such as a Dutch Oven, heat the olive oil over medium heat. Brown the meat in the oil, in small batches. (Pat the meat dry with paper towel first, otherwise it will not brown well). Once the meat is deeply browned (about 5 minutes on each side), remove it from the pot and put it aside.

2. In the same pot that the meat browned in, add the chopped onion and cook until translucent, about 3 minutes. Add the mushrooms, garlic, and carrots, cooking for about 6 minutes or until they begin to brown. If you need to, add a little glug of oil. Add the flour, salt, and pepper and stir it in well.

3. In a little bowl, stir some of the stock into the tomato paste, to dissolve it a bit. Pour the liquified tomato paste along with the rest of the stock into the pot. Add the remaining ingredients: beer, thyme sprigs, sugar, salt, and pepper. Add the meat and juices back into the pot as well. Bring the whole thing to a simmer, and then place the lid on the pot and put it in a 325F oven for 2 1/2 hours or until the meat is tender and the sauce thickened. Taste the stew and season with a little more salt and pepper if needed.

4. Shortly before the stew comes out of the oven, prepare the mashed potatoes. Peel, rinse, and chop the potatoes into quarters. Cover by 2 inches in a large pot of water and cook over medium-high heat for about 20 to 30 minutes, until they're very tender and easily pierced with a fork. Drain the potatoes and return them to the pot, placing it over low heat. Add the milk and butter and using a potato masher, mash the potatoes until they're creamy. If needed, add a little more milk or cream to get the consistency you like. Add salt and pepper to taste.

5. Let the stew cool and settle for a few minutes, then ladle generously on top of a plate mashed potatoes.

Yield: 4 servings

[Financialgrl]

I've seen some of the chefs on FoodNetwork and other cooking shows use beer or stout but have never tried that but the above looks good.

[adoreqvc]

On 3/8/2015 Financialgrl said:

I've seen some of the chefs on FoodNetwork and other cooking shows use beer or stout but have never tried that but the above looks good.

Hi Financialgrl,

That recipe really looks delicious and I will be trying it too.

I have traveled abroad for many, many years, and have seen the use of many types of stouts, in British and Irish cuisines.

I prepare my Corned beef and cabbage with Guinness stout in the liquid. Adds a delicious flavor to it, and also use Guinness in my stews and sometimes also in my soups too. BTW Corned beef & cabbage is a NY Irish American dish, created in NY by Irish Immigrants.

Now Guinness Stout is a wonderful full bodied beer, but some say an acquired taste....but we love it warm or ice cold and have been drinking and adding it to recipes for many years.

[05gage25]

OMG.....this sounds absolutely delicious!! Thank you for posting this recipe. It is exactly what I would enjoy cooking.

[TuesdayTaylor]

I am drooling - this sounds amazing! Can't wait to hear your opinion on it after you make it! I'm looking for a rice pudding recipe right now, I'd like to see if I could make it myself. If you have any suggestions, I'd be grateful to hear them!

[adoreqvc]

On 3/8/2015 05gage25 said:

OMG.....this sounds absolutely delicious!! Thank you for posting this recipe. It is exactly what I would enjoy cooking.

You're very welcome 05gage25,

That type of food is right up my alley too, and it looks scrumptious.

Going to make it this week and will post back, hope you do too when you tried the recipe.

[adoreqvc]

On 3/8/2015 TuesdayTaylor said:

I am drooling - this sounds amazing! Can't wait to hear your opinion on it after you make it! I'm looking for a rice pudding recipe right now, I'd like to see if I could make it myself. If you have any suggestions, I'd be grateful to hear them!

Hi sweetie,

I posted a Greek rice pudding recipe for you and did it on a paging Tuesday Taylor thread today so please check the kitchen talk threads, and please do go back to post #22 of 22 on your For "adoreqvc" thread and read what I typed for you as it was long and entailed, and I hope you go back to read it and reply to let me know you have read it.

Also when I make this recipe this week, I will post back and advise how it tasted.

[Toppers]

Oh my goodness Adore, this looks awesome. I am laughing at myself as I read this recipe. How did you know that I love mashed potatoes so much? Now you know! LOL!

Let us know how it turns out. I bet it is going to be absolutely delicious!

[Starpolisher]

I made this one today. I had been looking for a recipe after I had it at a local restaurant called McGillicuddy's. I added carrots and we had mashed potatoes, roasted brussell sprouts and salad. It was delicious! Here is the link.

http://www.thespicehouse.com/recipes/grandma-flanigans-pot--roast-in-guinness-gravy-recipe

Grandma Flanigan’s Pot Roast in Guinness Gravy Recipe

Ingredients

• 16 ounces Guinness Stout
• 3 to 4 pound chuck roast
• 2 tablespoons English Prime Rib Rub( I used a prime rib rub I had)
• 2 tablespoons vegetable oil
• 2 large onions, coarsely chopped
• 1 clove garlic, minced
• 2 cups beef stock
• 3 tablespoons cold water
• 2 tablespoons cornstarch

Serves / Yields

3-4 lbs.

Preparation Instructions

Preheat oven to 450 degrees. Pour Guinness into bowl and set aside so beer flattens. Rub roast with English Prime Rib Rub seasoning. In large non- stick pan over medium-high heat, add vegetable oil. Sear roast on each side until browned. Immediately remove meat from pan and set in large roasting pan. Coarsely chop onions and add to pan along with garlic. Add stock. Roast in preheated oven 1 hour. Reduce heat to 350 degrees and add Guinness. Liquid level should be at least halfway up side of roast. Roast an additional 2 hours, check liquid level periodically and add water if needed. If adding vegetables while roast cooks, add during last 45 minutes. After 3 hours, roast should be fork-tender. Transfer roast onto warm platter. Place roasting pan on stove top, on high, stirring juices constantly. Make a slurry by combining water and cornstarch. Gradually add to juice until mixture thickens. Cook 3 to 4 minutes. Remove from heat and serve over meat and vegetables. Makes 4 to 6 servings Note: At the restaurant vegetables such as carrots, wedges of cabbage and mashed potatoes are served alongside meat. If desired, your choice of vegetables can be added to pot and cooked with roast as noted above.

Credit

This recipe was provided by The Spice House.

[adoreqvc]

On 3/8/2015 northernlights said:

Oh my goodness Adore, this looks awesome. I am laughing at myself as I read this recipe. How did you know that I love mashed potatoes so much? Now you know! LOL!

Let us know how it turns out. I bet it is going to be absolutely delicious!

I knew you love mashed potatoes so I was waiting for you to admit that.

Got tired of waiting so I posted a recipe with mashed potatoes, and knew that would entice you to say you love mashed potatoes.

"Perhaps I should also give psychic readings on the side.

I will post and reply advise as soon as I made this spectacular looking delicious British Pub style dish .

I plan on making it one day this week..... God willing.

It certainly looks delicious!