Guinness beef stew:
Guinness-chocolate cupcakes:
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.
3 comments:
Your cupcakes look GREAT! How did you like them?
I am literally in love with these cupcakes :-)
The recipe worked really well. I ended up with some extra batter after filling the 12 cupcakes, which was the perfect amount to fill a mini-muffin pan. So there were some little bite-sized ones to distract me from devouring the big ones (which I made with the intention of sharing with my coworkers). I shaped the icing sort of flat, as a nod to the Guinness "head", and dusted them with a little cocoa powder.
(btw, I assume this is Nicole from "pinch my salt"? Love your site!)
Now that I'm looking at the photo again, I can totally see the frosting "head." Now I want to drink a Guinness...haha! Funny that you ended up with extra batter, I didn't end up with much left at all. Great idea making the mini ones! And yes, this is Nicole from Pinch My Salt. Thanks a bunch for linking to my recipe!
By the way, that stew sounds really good. I have a quart of beef stock in the fridge and I think I have two more bottles of Guinness knocking around here somewhere. My husband would LOVE it if I make it when he gets back.
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