Didn't notice this section of the forum until now...so decided to contribute one of my family's favorites:
Ingredients:
- 4 lbs Beef stew meat cut in 1" cubes
- 6 Slices Bacon, cut into small pieces
- 3 ½ cups Yukon Gold potatoes, unpeeled, cut into 1 x ½ inch pieces (you can also use small new potatoes cut in half)
- 2 large yellow onions, chopped
- 1 ½ cups (½ inch thick) diagonal slices carrot
- 3 stalks celery, cut into ¾ inch pieces
- 1 cup (½ inch thick) cubed peeled turnip
- ¼ teaspoon Salt
- ½ teaspoon black pepper
- 4 teaspoons dark brown sugar
- 4 cloves garlic, minced
- 2 bay leaves
- 3 tablespoons olive oil, divided
- 1/4 cup all-purpose flour
- 1/4 cup tomato paste
- 3 cups chicken stock, or enough to cover
- 12-ounce bottle Guinness Draught beer
Steps:
Note: I've made this over a campfire too and it's fantastic...hope you enjoy! ;)
Ingredients:
- 4 lbs Beef stew meat cut in 1" cubes
- 6 Slices Bacon, cut into small pieces
- 3 ½ cups Yukon Gold potatoes, unpeeled, cut into 1 x ½ inch pieces (you can also use small new potatoes cut in half)
- 2 large yellow onions, chopped
- 1 ½ cups (½ inch thick) diagonal slices carrot
- 3 stalks celery, cut into ¾ inch pieces
- 1 cup (½ inch thick) cubed peeled turnip
- ¼ teaspoon Salt
- ½ teaspoon black pepper
- 4 teaspoons dark brown sugar
- 4 cloves garlic, minced
- 2 bay leaves
- 3 tablespoons olive oil, divided
- 1/4 cup all-purpose flour
- 1/4 cup tomato paste
- 3 cups chicken stock, or enough to cover
- 12-ounce bottle Guinness Draught beer
Steps:
- Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot. Keep bacon fat.
- Stir and combine the flour, 2 teaspoon salt and 2 teaspoon pepper. Add the beef stew meat and toss to coat. Tap off excess, and transfer the flour dredged stew meat to a plate. Discard any leftover flour.
- Using olive oil, sear the meat on all sides. Set meat aside
- Heat 3 tablespoons of olive oil in a Dutch oven over medium-high heat, add the onions and ¼ teaspoon of salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.
- Add the tomato paste and garlic and cook for 2 minutes. Stir in the flour and cook for an additional 1 minute.
- Remove from Heat
- Add Bacon grease, Guinness, Black Pepper, Salt, and Brown Sugar
- Stir
- Add meat & vegetables (Potatoes, Carrots, Celery, and Turnips) and Bay Leaves.
- Top off with Chicken stock
- Stir
- Place the Dutch oven in the BGE at 225 degrees for 6-7 hours
- ¼ cup of flour to thicken (if needed)
Note: I've made this over a campfire too and it's fantastic...hope you enjoy! ;)
