It's a bit like beer batter,can you taste the beer? Nah,not really and same with the Guinness pie but coq au vin is a different kettle of fish when made right. please log in to view this image please log in to view this image
Stout makes the gravy very rich, you don't taste the booze but it adds depth to the flavor. Too much liquid in a pie isn't recommended as it makes the pastry wet but you can get away with just a top crust which technically isn't a proper pie but rather a 'pot pie'. There is much on-line debate over the matter. Grove's Irish Stew (seeing as no cnut asked for it) 1kg (2 lbs) stewing or braising steak 4 medium shallots 250g small onions or one large onion chopped into 8ths 2 garlic cloves 250g carrots 250g turnips and or swede 250g button mushrooms (optional) 500ml stout 250ml beef stock 1tbs Worcestershire sauce 2tbs tomato puree 1tbs honey 2 tsp dried mixed herbs 2tbs fresh parsley Bay leaf Oil 2 tbsFlour Salt n Pepa Cut beef into cubes, not too small or they will end up like bullets, approx. 2" cubes, trim excess fat off but don't remove every bit of fat as this renders down Toss your chunks in seasoned flour Fry in 2tbs oil until seared all over approx. 10 mins, remove and set aside add 2tbs more oil to same pan and fry off finely chopped shallots, onions, garlic, carrots, turnips, mushrooms and cook until shallots are clear in colour Add tomato puree, stir in and cook for further 5 mins Add back beef, stir and continue to cook De-glaze pan with half of the stout Stir in Worcestershire sauce, honey, dried herbs & seasoning Transfer into a large casserole dish and cook on low to medium (gas mark 3 or 4) for minimum 3 hours but may take an hour longer depending on quality of your beef. Stew is ready when all the fat on the meat has rendered down and is soft. Not ready if fat is still white or hard. Only add fresh herbs during last half hour or so to prevent them becoming bitter. I tend to put dumplings in at the end because they are smashing. Serve with mash and veggies of your choice.
Can't go wrong with a stew. I put wine or cider in mine. Can't see the point in both shallots and onions. Celery instead of turnips/swede. Mustard not honey. No frying, just chuck it all in a casserole dish and put in oven on a low heat for 3 hours.
It disny really, not for a stu. The mate will be melt in the mouth after stewing for several hours anyway
When done right it's melt in da mouf @PoliceScotland. Sher weren't we raised on it...'tatoes and stew, 'tatoes and bacon, 'tatoes and 'tatoes to be sure to be sure
Meat needs to be browned. Factomundo. If you chop up the shallots very finely they dissolve a bit into the stew juices. The baby onions or the roughly chopped normal sized onions are meant to stay whole or in large pieces the same as the other vegetables. You could finely chop a normal onion if that is all you have to hand but shallots are a bit sweeter. You can put celery in it if you want to but may as well tip it down the toilet. I'd advise against using parsnips or celeriac as they have too much flavour of their own and it can dominate the stew. Technically what I described was a casserole as I cook mine in the oven. An authentic stew is cooked on top of the stove. True story.
I've be known to cover my steak in flour,black paper and mustard powder before frying in the Le Creuset and popped into the oven for a few hours
