Table of Contents
Guinness Beef Stew
INGREDIENTS
- 2 tablespoons olive oil
- 3-pound chuck roast, trimmed and cut into 2-inch pieces
- freshly ground black pepper and kosher salt
- 2 medium onions, peeled and sliced into 1-inch thick wedges
- 4 garlic cloves, chopped
- 1 pound medium carrots, sliced into 1-inch chunks
- 12 oz. medium parsnips, peeled and cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 1 can (14.9 oz.) Guinness Extra Stout or other stout beer (about 2 cups)
- 3 cups chicken broth
- 1 can tomato paste (6 oz.)
- 1 pound Yukon Gold potatoes, peeled and sliced into 1-inch chunks
- 8 thyme sprigs knotted together
- two bay leaves
- 1/2 cup chopped fresh flat-leaf parsley
DIRECTIONS
Step 1
In a Dutch oven, heat the oil over medium-high heat. Season the beef with salt and pepper to taste. Cook in batches, turning once in a while until browning the beef for 4 to 5 minutes, adding additional oil as required; transfer to a bowl.
Step 2
Lower the heat to medium. Cook, stirring occasionally, until the onion is tender, 4 to 6 minutes. Mix in the garlic, carrots, and parsnips. Cook, stirring periodically, for 3 to 5 minutes, or until the vegetables begin to soften.
Step 3
Sprinkle flour over vegetables and cook for 2 minutes, stirring occasionally. Cook, scraping up any browned bits until the Guinness begins to thicken, about 1 minute. Stir in the stock and tomato paste to mix.
Step 4
Stir in the steak (along with any juices), potatoes, thyme, and bay leaves. Simmer, covered, for 1 1/2 hours (alternatively, move to a 325°F oven and bake, covered, for 2 hours). Cook, uncovered until the beef is tender for 45–60 minutes (if baking, uncover and bake for 45 minutes). Remove the thyme and bay leaves. Season with salt and pepper to taste. Serve garnished with parsley.
Seafood and Sausage Stew
INGREDIENTS
- 2 tablespoons olive oil
- 6 oz. thoroughly cooked andouille sausage, 2 small leeks, white and light green sections only, 1 tiny fennel bulb, 2 garlic cloves, 1 bay leaf
- 1 teaspoon saffron (optional)
- a third of a cup of dry white wine
- 1 can diced tomato (28 oz.)
- 2 (8-ounce) clam juice bottles
- 1-pound mussels, cleaned and debearded
- 1/2 pound medium peeled and deveined shrimp
- 1/2 pound skinless flaky white fish cut into 1-inch chunks (such as bass, halibut, or cod)
- 2 tbsp fresh flat-leaf parsley, chopped
- salt kosher
- black pepper, freshly ground
DIRECTIONS
Step 1
In a big copper pot or Dutch oven, heat the oil over medium heat. Mix in the sausage, leeks, and fennel. Cook, stirring occasionally until the vegetables are soft, 4 to 6 minutes. Mix in the garlic, bay leaf, and saffron (if desired). Cook for 30 seconds, stirring constantly. Cook until the wine is syrupy, 1 to 2 minutes.
Step 2
Turn the heat up to medium-high. Cook, stirring occasionally until the tomatoes have thickened, about 9 to 10 minutes. Bring clam juice and 3 cups water to a boil. Reduce the heat to medium and cook the mussels for 3 minutes. Mix in the shrimp and fish.
Step 3
3 to 4 minutes, or until mussels, shrimp, and fish are cooked thoroughly. Remove the bay leaf. Mix in the parsley. Season with salt and pepper to taste. Serve right away.
White Wine Coq Au Vin
INGREDIENTS
- 2 tablespoons olive oil
- 4 ounces pancetta, cut into 1/2-inch cubes
- 1 entire chicken (3 1/2 to 4 pounds), chopped into 10 pieces
- freshly ground black pepper and kosher salt
- 1 pound cremini mushrooms, quartered 2 medium onions, chopped 2 leeks (just the white and light green sections), halved and sliced
- 2 garlic cloves, chopped 2 tbsp all-purpose flour
- 1 (750 mL) bottle of dry white wine
- 1/2 cup chicken broth
- 2 tablespoons Dijon mustard
- 6 thyme sprigs
- two bay leaves
- 1/4 cup chopped fresh tarragon
DIRECTIONS
Step 1
Heat the oven to 350°F. In a large Dutch oven, heat the oil over medium heat. Cook, tossing periodically until the pancetta is browned, 2 to 4 minutes. Transfer to a plate lined with paper towels using a slotted spoon. Chicken should be seasoned with salt and pepper. Cook, skin side down, for 5 to 7 minutes, or until golden brown. Place on a platter.
Step 2
Turn the heat up to medium-high. Cook, stirring occasionally until the mushrooms are browned, 6 to 8 minutes. Reduce the heat to medium-low and stir in the onions, leeks, and garlic. Cook, stirring occasionally, for 8 to 9 minutes, or until light golden brown and soft. Cook, stirring constantly, for 1 minute. Stir frequently as you gradually add the wine. Bring the stock, mustard, thyme, and bay leaves to a boil.
Step 3
Return the pancetta and chicken to the saucepan (skin sides up); cover and place in the oven. Cook for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken is fork-tender and cooked through. Remove the thyme and bay leaves. Serve with tarragon on top.
