Tuesday, April 30, 2013

Beef Stew with Guinness and Red Wine

Had a bottle a red wine from a CNY gift box, what to do with it? Beef stew came to mind, and the dish was awesome! I remembered Suanie posting something about making beef stew, so I started Googling for her blog post and started reading it. After much anticipation, we went grocery shopping for the ingredients and the outcome was divine~ This recipe is based on Suanie's serving, but I made a slight tweak to it (less Guinness, and added red wine).

We got all the ingredients from Aeon BIG, Tropicana City Mall (formerly known as Carrefour), except for the beef. Seeing that the supermarket didn't have good cuts, I told hubby to swing by Las Vacas Kelana Jaya to see their selection. I had initially thought of using beef brisket, but unfortunately Las Vacas only had frozen briskets and I wasn't keen on using frozen meat for stew. I took a look around and inquired if I could use rump to make stew, and the folks at Las Vacas said yes, rump would make a good stew. So we ended with about 1kg of rump (RM 50/kg). Next time, I'm going to try to hunt for brisket.

Ingredients (3-4 servings)
Beef, cut into bite size
Ground black pepper
1/4 cup olive oil
2 onions, roughly chopped
3 carrots, cut to chunky pieces
1 garlic bulb, chopped
2 medium sized potatoes (we used Holland potatoes, russet tends to break down after too long)
3 tablespoons tomato paste
3 tablespoon Worcestershire sauce
4 bay leaves
1 tbps dried thyme
1200 ml beef stock (we used Knorr, 2 cubes diluted in warm water)
2 cup red wine 
1 bottle of Guinness, 325ml each

Pat dry the beef and cut them into bite sizes (not too small though, as the meat will shrink during cooking). Heat up a deep pot with the olive oil, until the oil is smoking. Brown the beef cubes on both sides for a couple of minutes, but don't over cook them! Take the beef out and set aside. 

In the same pot, add the onions, garlic, carrots and potatoes. Cook them for about 10 mins. Add the tomato paste, coating the other ingredients evenly. Next, add the browned beef, beef stock, Worchestershire sauce, Guinness, red wine and bay leaves, and stir it a little to blend all that liquid. As you bring to boil, stir the dish occasionally, you will start to see some bubbly reddish stuff appear, scoop those out... you don't wanna eat that.

This is what you will get initially, a deliciously aromatic pot loaded with beefy goodness. At this point, the sauce is pretty diluted and the flavours are all still very watered down. Boil the pot over high heat for about 10 mins, then using medium-high heat, simmer for about 1.5 hours to 2 hours, uncovered. Depending on how much gravy you want, adjust your simmering time accordingly. We simmered ours for 1.5 hours.

Be sure to get a French baguette to go with your stew, makes a perfect dish on rainy days especially. This dish taste even better the next day, that's the good thing about stews... Taste better overnight! Next time if my friends organize a pot luck, I know what to make then :)


Looks gooooooooooooood =D