Guinness Beef Stew

I am trying to get ahead of the game for once and share a holiday recipe before said holiday, when it is most relevant. Here is one for St. Patrick’s Day.


In my normal fashion I didn’t write anything down. I just put the stew in the oven so I am typing before I forget

1lb stew beef

3carrots

1parsnip

1 onion

2-3 stalks celery

Tomato paste

3 cups chicken broth

4 tbsp flour

3cloves garlic

Thyme & bay leaf

Season the beef pieces with a good sprinkling of salt and pepper. Add a few glugs of olive oil to a Dutch oven and brown all sides. 

Remove meat from pan and set aside.This is the good stuff, leave it in the pan, it is the flavour. 

Add 200g chopped meaty bacon ( I used a maple wood smoked).  Add chopped onion and minced garlic and cook until softened. 


Once softened sprinkle with 3-4 tbsp flour and stir around to coat everything and add 1 can of Guinness.

 

When we are done with Guinness, the leftover foam always gets put into a small bowl for Max, he loves it! After he laps it down he runs off to his bed to roll around.


Back to the cooking.  

Add carrot and parsnip, celery, chicken stock and 4 tbsp tomato paste. Stir again to mix and dissolve the paste.

Add the meat back to the pot along with any accumulated juices

Add 2 bay leaves and a tsp of dried thyme.

I think I added about 1/2 tsp salt and a generous 1/8tsp pepper. Cover and cook in 325F oven for 2 1/2 hrs.

Taste and add salt and pepper if needed. Probably best to let people add their preferred amount at the table.


Serve with bread or crusty rolls for soaking up the gravy.


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Lemon Roast Chicken & A Winter Outing

This is a pretty simple roast chicken. ¬†It is tasty and the chicken is moist. ¬†Of course all the better if you are using a good quality chicken. ¬†I have a favourite which is locally sourced and is organic and free roam. ¬†I am sceptical when large commercial brands make that claim, so locally sourced from small producers who actually have a large yard where they allow the chickens to roam around is best. ¬†We use leftovers for sandwiches or to top salad so we don’t waste any. ¬†Evie is quite aware of where her food comes from and meat means that an animal died to give that food, that means you do not waste it. ¬†Same rule goes for anything that comes from an animal, it doesn’t always work to get her to eat everything but the message is there.

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Preheat oven to 400F

In a small bowl stir together 1 TBSP olive oil, 1 clove minced garlic, 1tsp dried sage (or thyme if using), 3/4 tsp salt and 1/4tsp black pepper. Slice 1 lemon into thin slices.

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Rinse and dry chicken.

I apologize for the raw chicken picture, this is the only one just to show the process.

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Gently separate the skin from the chicken by sliding your fingers underneath the skin. Rub the oil-herb mixture under the skin and insert the lemon slices between the skin and the meat.  Gently smith the skin back over this.  I always throw any leftover lemon pieces into the cavity before tying it up neatly.

Place in a baking dish (breast side up) and roast for 20 minutes, then reduce the temperature to 350F and roast another 30 minutes until done. ¬†A meat thermometer should read 180F and juices run clear. ¬†Let stand about 10 minutes before slicing. ¬†We serve with roasted potatoes and carrots drizzled with olive oil and a sprinkle of fleur de sel. ¬†Sorry I didn’t take pictures of the veg.

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It has been a very long cold and messy winter this year.  Winters here are never great but this year it seems like it its never going to end.  We did force ourselves out to see a bit of the winter carnival.

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Luckily we are in maple syrup country

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this was quickly followed with ¬†“you are brushing your teeth as soon as we get home”

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Some Quebecoise musicians, not Arcade Fire, but nice.

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Try walking in those!

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Hope spring is staring where you are.