Recipe#6386

Title: Beer Beef Stew 05

From: rebel@born.to.die.com (Mad Dog Fargo) 
 Newsgroups: rec.food.recipes 
 Subject: Guinness Stew 
 Date: 15 Feb 1998 09:42:22 -0700 
 Message-ID: <199802090626.BAA08076@us.net> 

2.5 lbs beef (chuck roast) and/or lamb (shoulder) - the tougher, fattier cuts
        of meat are fine, as they will become tender through long cooking.
 4-6 medium potatoes (about 2.5 lbs)
 4-6 large carrots (about 1 lb)
 3 Tbsp bacon fat or lard
 2 Tbsp Worcestershire sauce
 1 tsp coarse black pepper
 1/2 tsp oregano
 1/2 tsp fennel seeds
 1/4 tsp tarragon
 1/4 tsp sweet paprika
 1/4 tsp thyme
 2  bay leaves
 1 tsp gumbo file
 1 can (14.9 oz) Guinness (pub draught style)
 flour
 water
 Cut the meat into large chunks (about 1.5 or 2 inches on a side).
 Put some flour (1/4 cup or so should do it) in a bowl, add the
 meat, and toss until coated.  Do not bother to shake off excess
 flour.  In a deep cast-iron stewpot, heat bacon fat on high until
 it sputters when you drip water on it.  For those of you who can't
 bear using animal fat, 2 Tbsp of your favorite oil should work
 fine.  When hot, drop meat into stewpot and brown thoroughly on
 high heat.  Be attentive here and stir the meat often until all
 sides are browned.  Add 1 cup of the Guinness and the Worcestershire
 sauce.  Let it simmer a couple minutes until flavor and aroma have
 developed, scraping any brown bits up from the pan bottom and sides.
 Add 1 cup water, herbs and spices (except file), and remaining
 Guinness.  Let simmer on medium-high heat for 10-15 minutes.  While
 it simmers, wash potatoes and cut into large chunks (perhaps 6
 chunks per potato, and yes they really should be that big).  And
 don't peel them - it's sacrilegious.
 Wash (don't peel) the carrots, and cut them into long pieces (2
 inches or so).  Add potatoes and carrots to stew.  Add enough water
 to almost cover everything, cover and cook over medium heat for at
 least an hour, preferably two.  Stir occasionally to prevent sticking
 or burning.  When you stir, use a fork.  Break a few of the potatoes
 up as you do, mixing them back into the broth.  This will result
 in a much thicker, heartier stew.  You may also adjust the thickness
 to your preference with water or flour, depending on how you like
 it.  About 15 minutes before serving, add 1/2 tsp of the gumbo
 file, turn off heat and let the stew stand to thicken (don't worry,
 the cast iron pot will keep it plenty warm).  The file is a good
 thickener, so if your stew is too thin, add the full teaspoon.
 During dinner, leave the pot covered in a warm (but turned-off)
 oven or on a burner over the lowest possible heat.  This will keep
 it warm when people go back for seconds (and they will).  Serve
 with Guinness, bread (for sopping up afterwards), and plenty of
 salt.  Seal and refrigerate any uneaten stew.  To reheat, add a
 little water and simmer until thoroughly warmed.  This stew loses
 absolutely nothing by being around for a couple of days.
 Variations: This is a very rich and flavorful stew as is, and really
 does not need the additional flavors of garlic or onion common in
 most stews.  However, for people who must have them, one large
 yellow onion (diced) can be added in the last few minutes of the
 browning of the meat, but be careful not to burn it.  Garlic should
 be crushed or minced and added along with the spices.  Other common
 additions include peas, celery, parsley, and other vegetables.
 Just do what feels right ;)  Enjoy!