Winter time makes me crave all things stew, soup, and WARM. The other day I made the most amazing (and easy!) stew ever. It's great for not only this super frigid winter weather, but also the up and coming St. Patty's Day holiday.
I don't have a picture of the final product, unfortunately. Day 1, I devoured it. And days 2 and 3, I...ok...I devoured it then too! But just envision the best meaty potatoey goodness in a bowl that you can, and there you have it.
This is the "before" pic. Before the apartment filled with the most delicious aroma...
I can't remember the website I pulled this from, as I scribbled it down on a post-it note a week ago. But here it is...!
1 onion; chopped
2 lbs beef stew meat
2 to 3 carrots; chopped
3 cups Guinness bottled beer (3 cups equals 2 bottles, but I added a little more)
2 tsp worchestershire sauce (I added a lot more...I can't remember how much. I love that stuff)
1 tsp salt
2 tbs olive oil (I actually didn't have it at the time, so I used the bacon grease from breakfast. Is that bad? I don't care...it tasted oh so good)
3 cloves of garlic; minced (I used 4)
4 medium potatoes
1/2 tsp pepper
Cut two of the potatoes into slices, and the other two into quarters. (The sliced potatoes break down and thicken the stew.)
Put a large pot over medium-high heat. Add the olive oil (or bacon grease!)
When it's hot, add the onion, carrots, garlic, and salt & pepper.
Cook until soft. Five minutes or so.
Add the Guinness, worchestershire sauce, beef, and potatoes to the pot, and turn the heat to high.
When it begins to boil, turn the heat to low and cover the pot.
Simmer the stew for two hours (I stewed it for 3, taking the lid off a half hour before it was done, to thicken a little), stirring every once in a while.
About ten minutes before it's done, taste it and add more salt and pepper if you like.
By day 3 of this stew, it had really thickened up, so I found an easy way to break it down was to add a little bit more worchestershire sauce before I re-heated it.
Next time I'd like to add some mushrooms and more onions. And parsley! I do love me some parsley.