48th Va Infantry Hillbilly Beef and Guinness Stew By Papa Rob Ingredients for 8 large servings in a 16-20 qt dutch oven: 2 cans of Guinness Irish Stout 8 strips bacon, sliced into small pieces 4 lb. beef chuck, cut in 1.5-2-inch pieces (tossed with black pepper and at least 2 tsp salt) 4 onions, chopped 1/2 tsp salt 4 cloves garlic, minced 1 can (14.0-oz) Guinness beer, or other dark beer 1/2 cup tomato paste 3-4 Tablespoons Worcestershire Sauce 4 sprigs of fresh thyme (or 2-3 teaspoon of dried thyme) 5 carrots, cut in 1-inch pieces 5 ribs celery, cut in 1-inch pieces 5 cups chicken or beef stock, (as needed) 3 tsp sugar salt and coarse ground black pepper (to taste) Directions: 1. tart bacon in cold dutch oven (this is to render the fat for browning the beef cubes) once rendered remove excess bacon fat (leave about 4 tablespoons). 2. Brown beef cubes in stages until the dutch oven develops a good fond. Remove beef to large bowl. 3. Add the chopped onions to the Dutch and sauté until translucent. 4. Add chopped garlic and only let sauté for 1-2 minutes then add tomato paste and stir it into the onions and garlic to caramelize the tomato paste to sweeten. 5. Add 1 can of Guinness to deglaze the bottom of the Dutch scraping it to bring the fond up (fond = concentrated flavor) 6. Add Worcestershire Sauce 7. Add 2nd can of Guinness and bring to a boil. 8. Add the sugar and stir until it is thoroughly mixed in. 9. Add the beef cubes and all accumulated juices to the Dutch oven. 10. Add carrots and celery. 11. Cover with Stock. Note: DO NOT TASTE IT AT THIS STAGE!!...it won’t be good until it has cooked for quite a while. - Simmer stew on low heat, covered, for about 2.5 hours, or until fork tender - Uncover, and reduce, stirring occasionally, until sauce thickens to your liking - Taste and adjust seasoning! Suggested items to serve with: over 4-8 cups dense mashed potatoes, not whipped, Good dense soup bread (Trencher), Rice or pasta.
Do you have a favorite recipe? Send it to me at nssaeditor@gmail.com 17 Skirmish Line Summer 2021
Auguest 2021.indd 18
8/16/2021 12:11:16 PM
