Can anyone guess the theme of my cooking this weekend?
Guinness beef stew:
I found the cupcake recipe here (which has become one of my new favorite sites!)
The stew recipe came from Everyday Food mag, but I tweaked some of the amounts to this:
4 lbs beef chuck (in 1-1/2 inch cubes)
1/4 c flour
2 cans tomato paste (6 oz. each)
2 lbs new potatoes
1-1/2 medium onions (cut into 1 inch pieces)
10 garlic cloves (sliced)
almost all of a 32 oz. carton of beef stock (or two 14.5 oz cans)
1-1/2 bottles of Guinness stout (you'll just have to drink the leftovers)
1 box frozen baby peas (thawed)
Basically, put all of that (except the peas!) into a 5-quart dutch oven pot, season with salt & pepper, cover, and bring to a boil on the stove (stir occasionally). Then move it into a 350-degree oven and cook for about 2-1/2 hours. After you take it out, stir in the peas and season again with salt & pepper.
This recipe will make a giant 5-quart vat of stew, so cut it down if you want to. I made the full recipe, and now have several containers of leftovers in my freezer, that will come in handy on a cold night when I don't want to cook.