Steak and Guinness Stew with Irish White Cheddar Cauliflower Mash2016-03-14
Kevin at Closet Cooking really whips up some great recipes. The only thing I changed was taking out the potatoes. I suggest you replace them with beets or turnips.
Course: Main Course
Prep Time: 15 min
Cook Time: 3 hr 45 min
Total Time: 4 hr
- 4 slices bacon sliced
- 1 pound beef cut into bite sized pieces
- 1 onion diced
- 2 cloves garlic chopped
- 1 tablespoon thyme chopped
- 1 (15 ounce) can Guinness Draught (or 2 cups beef broth)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 pound cut up beets or turnips
- 2 carrots cut into bite sized pieces
- 8 ounces mushrooms (quartered)
- salt and pepper to taste
- 1 medium head cauliflower cut into florets
- 1 tablespoon butter
- 1 cup Irish white cheddar (or aged white cheddar) shredded
- Cook the bacon in a large sauce pan over medium heat and set aside, reserving the grease in the pan.
- Add the beef and brown on all sides before setting aside.
- Add the onions and cook until tender, about 3-5 minutes.
- Add the garlic and thyme and cook until fragrant, while stirring, about a minute.
- Add the Guinness and deglaze the pan before adding the broth, bacon, beef, Worcestershire sauce and tomato paste, bringing to a boil, reducing the heat and simmering, covered, until the beef is just falling apart tender, about 2-3 hours.
- Add the beets or turnips, carrots and mushrooms and simmer until the vegetables are tender, about 10-20 minutes.
- Meanwhile, steam the cauliflower until tender and mash with the butter and cheese until they have melted.
It doesn’t say in the recipe, but it looks like you can put the caulimash on top of the stew and place under a broiler for a few minutes to get a nice crusty crunch on your stew. Also, I recommend having extra Guinness on hand to serve with the meal.
Average Member Rating
(0 / 5)
0 people rated this recipe