Beef and Guinness (Coopers Stout) Stew

Discussion in 'Geek Recipes' started by kombiman, Jun 11, 2008.

  1. kombiman

    kombiman Dis-Member

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    Well, a beautiful day got me in the mood for cooking. Consolation is drinking stout in the arvo!

    Went shopping for supplies and got stuck in.

    Instant undivided attention from the dog

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    Got some fresh herbs to compliment the dried ones (herb garden has taken a bashing recently)

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    Chopped a heap of garlic and two large brown onions. Brown onions in hot pan- in this case a chasseur french oven.

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  2. OP
    OP
    kombiman

    kombiman Dis-Member

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    Brown 1.5kg good beef from local butcher, cubed.

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    Add parsnip, carrot, sweet potato, big dollop of vegemite, stock cube (had run out of liquid stock) fresh and dried herbs, salt and pepper, brown sauce and a couple of hand fulls of celery inc some of the leafy bits!

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    Add bottle of Coopers Stout

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    Into oven for 1 and half hours @ 170c

    My house smells amazing!
     
  3. pugsley

    pugsley Member

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    finished pics when its done i guess?

    Sounds like a great recipe. And looks great before it went in the oven. If i hadnt just been shopping for dinner tonight i might have joined you in making it.
     
  4. platinum

    platinum Member

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    Well I couldn't go past this, and wow did it turn out amazing.
    Bought 2 bottles of coopers stout this evening (one for me, one for the stew).

    Here's how it turned out:

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  5. afrokiller

    afrokiller Member

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    Looks damn delicious. :thumbup:
     
  6. peterwayne1

    peterwayne1 Member

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    Awesome!!! I might just have to try that. Guinness and Beef, how can it go wrong :thumbup:. Did you add any water or is it completely Guinness?
     
  7. Silent Remorse

    Silent Remorse GAMING OVERLORD

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    O'Malleys Pub in Brisbane does a Guinness Pie, which seems to follow the same recipe but with less veges and a crust :)

    Oh - Guinness is thicker then Coopers Stout, so it would probably wouldn't be as running with the real thing. Looks good though!

    Will have to try it!
     
  8. platinum

    platinum Member

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    I used about 500mls of beef stock in mine as well actually. :)
     
  9. Selexion

    Selexion Member

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    got this baby going in the slow cooker as we speak. In retrospect, a 750ml bottle of stout was prob a bit much for a slow cooker :p
     
  10. Gargamel

    Gargamel Member

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    Saw this on the front page just before I went food shopping :)

    It's in the oven now.
     
  11. Gargamel

    Gargamel Member

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    Mmmmm. Tastes damn good.
     
  12. gregpolk

    gregpolk Member

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    I think this is tomorrows dinner :D
     
  13. Aiken

    Aiken Member

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    Winter is the time of the stew :)

    I do mine on the fireplace. It has a hot plate and I let the stew simmer on that for many hours. Between the fire and the smell from the stew the house is very nice by dinner time.

    Have not tried a stout in a stew. Generally drink it instead. I use a vegemite and maybe a bit of red wine. A good stew makes wonderfull left overs. The flavours mix very nicely as it ages.
     
  14. stupot

    stupot Member

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    I'm sourcing the ingredients for dinner tonight....

    Can anybody shed some light on this 'brown sauce'? I haven't come across it in my culinary endeavours before. Would Worcestershire sauce be a similar thing? ...then again, it could be code for 'stout'.

    Cheers,

    Stu.
     
  15. Atti

    Atti Member

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    looks awesome dude i want those square dishes
     
  16. Bion1c

    Bion1c Member

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    +1 for "wtf is brown sauce" :confused:

    looks awesome mate :thumbup: i'll be firing it up this w/e.

    Any suggestions on what to have with it other than mashed potatoes?
     
  17. scon

    scon Member

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    AFAIK brown sauce is worchestershire, or is that black sauce... now I'm confused.
     
  18. Agg

    Agg Lord of the Pings

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    brown sauce is like HP, Father's Favourite, etc.. imho.
     
  19. platinum

    platinum Member

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    Pretty sure there isn't another way. :D
    You could always put them into serving bowls, and cook them with a crust of pastry on top, perhaps even pumpkin mash!

    also, brown sauce seems to just be HP sauce, someone has a huge blog about it :tongue: http://www.brownsauce.org/
     
  20. Bion1c

    Bion1c Member

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    This stew is :thumbup:

    it is cooking right now on my stove :D smells pretty awesome

    I made a few adjustments though:

    - no coopers at the bottle shop :( had to go with guiness stout instead
    - i dont have one of those fancy french oven things so i cooked it up in a big pot on the stove
    - for herbs, since i dont have anything fresh, i used 2x bouquet garni's
    - I think i'll go with basmati rice instead of mash on the side

    gunna be a long hour's wait till it's ready hehe..
     

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