Guinness Stew
3lbs lamb or beef stew meat (cubed) (I use the beef)
1/2 cup flour
3 large (russet) potatoes, peeled and sliced
3 large carrots, peeled and sliced
6 stalks celery, cut into 1/2" slices
2 large yellow onions, cut into large dice
3 gloves garlic minced
2 quarts lamb or beef stock
12 ounces Guinness stout
2 teaspoons corn startch
optional spices: salt, pepper, rosemary, thyme and parsley add whatever amounts you like or none at all
season the meat with salt and brown the meat in a little oil. Remove and sprinkle the meat with flour, shaking off the excess. Add the onions, garlic, carrots and celery to the pan (that you browned the meat in) and saute, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes. Put the veggies and meat in a big stew pot, add just enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2-3 hours, until the meat is tender, stirring occasionally. Stir in seasonings to taste, remove from heat, mix the cornstratch with some of the broth and then stir the mixture into the stew. Cook over low heat for a few more minutes to thicken.
total prep and cooking time 3-4 hours
Is maith an t-anlann an t-ocras. (Irish Galeic for "Hunger is a tasty sauce")
Chesseburger Quiche
1/2lb ground beef
1 cup cheese (shredded)
6 eggs
3/4 cup hash browns
1/2 cup of heavy whipping cream
1 pie crust
optional spices: minced garlic, minced onions, salt and pepper (if using add these to the browning meat)
pre-heat the oven to 350 (f), brown the ground beef, drain off just a bit of the grease then add the hash browns in and brown. While those are browning beat eggs and heavy whipping cream together when that mixture is a frothy yellow pour into the pie crust. Then add in the browned beef and hashbrowns, cover the top in cheese and bake for about 1/2 hour to 45 minutes or until the middle of the quiche no-longer jiggles.
Total prep time: 45minutes-1 hour
enjoy!
