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Posts Tagged ‘stew’

GuinessStew_1287

The biscuit was the perfect flaky texture to sop up the lovely gravy from the slow roasted Guinness Stew.

As you know we had our fourth progressive dinner on our street and you already know that I made this amazing Guinness Stew but what I didn’t tell you is that I had a major meltdown about four hours before the dinner was to begin. The stew was going perfectly smoothly, the aromas as it finished cooking on the day of filled the house, it was heavenly; the meat was fork tender, the vegetables still had a touch of bite to them and the cauliflower celeriac mash was creamy and wonderful. But I still needed to make the puff pastry topping.

I had fully intended on learning to make this wonderful laminated dough a few days before but as luck would have it, things got busy (I’m assisting more and more these days, but I’ll tell you about that later) so the day before I pulled out the emergency puff pastry dough from the freezer. I had a few errands to do that day and I finally got back to the house around 2pm which would have given me plenty of time to roll out the dough, cut and bake it ready for assembly for the dinner. But things would not go that smoothly.

ButterBiscuit_1297

A very flaky biscuit indeed

As I pulled the dough out of the fridge, I found it looked a little odd, and then when I opened the package, it had gone off. I was stunned. When I checked the expiry date I realized my error, it was expired!!!! Well, that was that. Or was it? I tossed the package and quickly went to work; several weeks before I had read about a ‘quick’ laminated pastry dough that Liz (from That Skinny Chick Can Bake) made. So out came the iPad and I went to work! The ‘quick’ laminated pastry dough still required more hours than I had to allow the dough to rest in between foldings, but I was determined! I reduced the resting times significantly and I turned Liz’s sweet pastry dough into a savoury one, the results were exceptional. I didn’t use the entire batch so I stored the leftovers in the freezer, resting and I’ll get back to it in the near future, but this quirky version of ‘quick’ laminated dough exceeded my expectations and best of all, it was a hit at the dinner table. Thank you Liz, you saved the day!

Butter Biscuits — a ‘quick’ laminated pastry dough

I made 10 biscuits and put the remainder of the dough in the freezer for another time. Please check here for the original recipe.

Ingredients:

  • 1/4 cup warm water
  • 1 tbsp bread maker quick dissolve yeast
  • 1 tsp sugar
  • 1/2 cup milk, at room temperature
  • 1 egg, at room temperature
  • 1 teaspoon salt
  • 1 tbsp fresh rosemary, finely chopped
  • 2-1/2 cups unbleached all-purpose flour
  • 1/2 cup cold unsalted butter, cut into 1/2 cm or 1/4″ thick slices
  • 1 egg, lightly beaten
  • 1 tbsp merlot sea salt (I received the merlot sea salt as a gift from my friend Kristy at Our Family Food Adventures when we met up )

Directions:

  1. Add the warm water to a bowl and gently mix in the yeast and sugar. Allow to stand until frothy and then add the milk, egg and salt; set aside.
  2. Add the flour to a food processor with metal blades. Drop cut butter and the finely chopped rosemary into the flour, pulsing 8 to 10 times, so that the butter is cut into 1 cm or 1/2 inch pieces.
  3. Combine the flour mixture with the yeast mixture and gently fold the two with a rubber spatula,  just until the dry ingredients are moistened. Don’t be too energetic, the butter must remain in pieces so that you will produce a flaky pastry, not a bread dough or cookie.
  4. Cover bowl with plastic wrap and place in the freezer for 30 minutes.
  5. Lightly flour your work surface and turn the dough out onto it; dust very lightly with flour.
  6. Gently roll out the dough to 41 cm or 16 inches along one side and fold it into thirds similar to how one would fold a letter.
  7. Turn dough clockwise 1/4 turn. Roll out again into a narrow rectangle and fold into thirds again.
  8. Roll dough one more time into a 51 cm or 20 inch square and fold into thirds again to make a narrow rectangle, then fold up the ends to make a square. Cover with plastic wrap and put into the freezer for another 30 minutes. Note, it is very important to keep the dough cold so the butter doesn’t begin melting, if you find it’s warming up, put back into the freezer for a few minutes to cool down.
  9. Preheat the oven to 400°F.
  10. Roll the dough out to a 1 cm or 1/2 inch thickness and using a desired cookie cutter (mine was a triangle that was about 20 cm or 4 inches wide).
  11. Brush with beaten egg and sprinkle merlot sea salt on top.
  12. Place triangles onto a cookie sheet and bake 15-20 minutes until the tops are golden.
ButterBiscuit_1305

I decorated the biscuit with Merlot Sea Salt

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We celebrated our fourth Progressive dinner a few weeks ago with our lovely neighbours. During the last dinner the boys dreamed up our next theme: Beer! I was lucky enough to be next up for the main course so I was excited because I don’t often cook with beer and I don’t often make stew; I was thinking Guinness Stew!

We started at house one with a variety of beer cheeses and beer candied bacon (definitely on my list to make!), they also served a delicious Steam Whistle Butternut Squash Soup garnished with bits of the candied bacon and a splash of cream, very tasty indeed. Then of course it was our place and then at the third house we enjoyed dessert which was a fantastic Beer Brownie, it was definitely moist and flavourful. All of the dishes were wonderful and the company was great. We’ve even determined our next theme: Mad Men! We’re going to have fun with that as far as I could tell, all they did was eat cake and drink. Should be an interesting party!

Guinness is by far my favourite beer; thick, creamy, caramel tones and even a little liquorish flavours are a perfect pairing with the hearty, earthy beef. My friend Angela (of Titanic Anniversary, Truman Capote’s Black and White, James Bond 60th Anniversary dinner parties) served up this Beef and Guinness Stew for the Bond party and I knew it would be the recipe I wanted to make. Plus it has Guinness in it. Did I mention it has Guinness in it?

I made this stew the day before because stews always taste better the next day and I would urge you to do the same. JT confessed he likes this stew better than his Bœuff Bourguignon! Make sure you refrigerate overnight and then bring it to room temperature before you reheat. I also added carrots because one of our neighbours is not a mushroom eater so I wanted another vegetable in it and it tastes and looks amazing. I used eye of round which is a rather tough cut of beef, but I wanted to bake it longer at a lower temperature and I wanted a meat that would stand up; it was amazing, totally fork tender keeping its shape for serving. I also added a bit of beef stock when I reheated because the sauce thickened up a bit too much, use your own discretion on how thick or watery you want your sauce to be. Guinness’ website offers up a recipe that looks very watery but it’s entirely up to you.

GuinessStew_1292

The biscuits were perfect for this type of stew

Guinness Beef Stew

Serves 6-8 (it’s a filling meal, so you may even get 9 out of it!)

(original recipe is by Executive chef John Cordeaux of The Fairmont Royal York Hotel in Toronto as published in Canadian Living) I have altered the original recipe.

Ingredients:

  • 2 lb (907 g) eye of round beef roast, trimmed and cut into 5-8 cm (2-3″) cubes (I like bigger chunks of meat, serving size is 2-3 per person
  • 2 tbsp (30 mL) vegetabIe oil
  • 6 slices chopped bacon
  • 2 tbsp (30 mL) butter
  • 1 medium Vidalia onion, finely sliced
  • 4 cups (1 L) small mushrooms, either halved (if large) or whole (if small)
  • 2 cups carrots, sliced in 2-3 cm (1.5″) chunks
  • 2 tbsp (30 mL) tomato paste
  • 2 tbsp (30 mL) all purpose flour
  • 1 can (440ml) Guinness draught beer
  • 1 tbsp (15 mL) grainy mustard (I made my own here)
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) white pepper
  • 1 cup of beef stock (to be added when reheating the stew)
  • Fresh Rosemary to garnish

Directions:

  1. In ovenproof Dutch oven, heat oil over medium-high heat and brown the beef in batches, transferring to bowl using slotted spoon (don’t drain, you’ll want the liquid from the beef too).
  2. Once the meat has been browned and removed, cook the bacon until crisp, 5 to 8 minutes; remove bacon with slotted spoon to a piece of paper towel to drain and then reserve.
  3. Drain off the pan fat and melt the butter over medium head. Add the onions and sweat until translucent. Add the mushrooms and cook until all the liquid has evaporated. Reserve the mushrooms (I was concerned that they would over cook over the 3 hours in the oven).
  4. Stir in the tomato paste and cook continually stirring for 2 minutes. Sprinkle with flour and cook stirring for another minute. Whisk in Guinness, grainy mustard, salt and pepper until smooth.
  5. Return beef and bacon and juices to the pan, cover and bake at 250°F (121° C) until beef is tender, about 2.5-3 hours.
  6. In the meantime, peel and cut carrots into chunks. Roast on a cookie sheet for about 1 hour (not 100% done).
  7. When beef is cooked, add the carrots and mushrooms and allow to cool to room temperature. Refrigerate until day of serving.
  8. Remove beef from the refrigerator and allow to come to room temperature (2-3 hours).
  9. Pre heat the oven to 200°F (93° C). On the stove top, warm beef slowly to boiling, adding beef stock as required. Fold instead of stirring to avoid breaking apart the meat.
  10. Cover and put into the oven until ready to serve.
  11. Serve with Cauliflower Celeriac “Mashed Potatoes” and a Butter Biscuit (recipe).
GuinessStew_1287

Thick, rich Guinness Stew, I know you want some!

Note: Don’t be concerned that the stew might be bitter, the long cooking process, sweet tomato paste and onions certainly round out what ever bitterness there may have been. Allowing to rest overnight also helps round out the flavours.

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You may recall at Maison MK we made Lamb Tajine, our guests Kevin and Barb with whom we are traveling down memory lane don’t care for Lamb; fortunately, the recipe deck from Maison MK included the same Tajine except using beef! Perfect. We decided to cook the dish the same way that we did at Maison MK, in a pressure cooker and only present in the Tajine.

Beef Tajine

Ingredients:

  • 1 kg stewing beef in large cubes
  • 50 g almonds with skins on.
  • 50 g prunes
  • 1 tbsp honey
  • pinch of cinnamon
  • 1 onion, chopped
  • 4 cloves garlic, finely minced
  • 1/2 cup cilantro, finely chopped
  • 1/2 cup parsley, finely chopped
  • 1 tsp 5 spices (a Moroccan blend our Chef gave us as a gift)
  • 1 tsp ginger
  • 1 large pinch saffron
  • 1 tsp turmeric (for colour)
  • 1 tsp cinnamon
  • salt and pepper to taste
  • 1-2 tbsp oil
  • 2-4 cups of water

Directions:

  1. Add the pitted prunes to a small saucepan and cover with water. Bring to a boil and cook for about 8-10 minutes (this is to soften the prunes and not disintegrate them!)
  2. Strain the prunes and return to heat, add the honey and cook until the prunes are glazed and all of the water has evaporated. Set aside.
  3. Add the almonds to a small saucepan and cover with water. Boil for 3 minutes. Strain and cool immediately with cold water. Remove skins; the skins should come off very easily.  Our Chef deep fried the almonds but we roasted them in a 375°F oven for 5-10 minutes.
  4. In a very hot pressure cooker with a bit of oil, brown the meat on all sides, set aside.
  5. Add a bit more of the oil and cook the onions until a little brown. Turn down the heat and add the garlic and stir until you can smell it. Return the beef to the pan.
  6. Add the ginger, saffron and turmeric and 1 cup of water. Stir well. Put the pressure cooker lid on and cook on a medium level flame for 10 minutes.
  7. Give the meat a stir and add 1-2 cups of water and cook with the pressure cooker lid on for another 40 minutes. Check to see how the meat is, after about 40 minutes it should be tender enough that you don’t need a knife to cut it. There should be enough ‘gravy’ to serve with the meat.
  8. Add salt and cinnamon and stir well. Stir in the cilantro and parsley. Serve in a tajine with couscous.

The beef turned out incredibly well, falling apart, no need for a knife! How do you like the tip of the hat to the 1970’s propping? What is that in the background? A bedspread? or is it curtains? Not sure either — I was just having a little fun!

Beef Tajine with Prunes and Almonds

This is the tajine that Hayat gave us as a gift!

Our new tajine

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