and going it is!
I found this recipe in the paper and figured it needed no embellishment from me. I was right. I served it with a salad and some freshly baked buttermilk bread.
The article was featuring a pub here in town. Apparently this is their version of this dish.
In the pic is Chef Charles MacInnis of D’Arcy McGee’s pub hoisting a Guinness, the perfect accompaniment to his Guinness Steak and Mushroom Crock.
Guinness Steak and Mushroom Crock with Mashed Potatoes
2 tablespoons (25 mL) vegetable oil
1 pound (450 g) beef, cut into 1-inch (2.5-cm) cubes
1 onion, diced
2 tablespoons (25 mL) tomato paste
2 cups (500 mL) Guinness
1 teaspoon (5 mL) brown sugar
1 teaspoon (5 mL) Dijon mustard
1 tablespoon (15 mL) red wine vinegar
2 whole cloves, crushed
2 cups (500 mL) beef stock
1 cup (250 mL) cremini (brown) button mushrooms
3 tablespoons (50 mL) all-purpose flour
Salt and pepper, to taste
Heat oil in a large pot on high and sear beef until brown on all sides. Reduce heat to medium-low, stir in onion and tomato paste, cover and cook for 5 minutes. Add Guinness, sugar, mustard, vinegar, cloves and stock. Increase heat to bring to a boil. Reduce to simmer, add mushrooms and cook about 1 1/2 hours, or until beef is tender.
In a small bowl, mix flour with equal proportions of water to make a thin paste; pour into simmering beef while stirring; simmer 5 minutes. Season with salt and pepper, to taste.
Serve stew in individual oven-proof bowls*. Top with mashed potatoes (recipe below) or serve potatoes separately.
2 pounds (1 kg) Yukon gold potatoes, about 4 to 6 medium
3/4 cup (175 mL) buttermilk (a fat-free milk)
1/2 cup (125 mL) butter, melted
Salt and white pepper, to taste
Peel potatoes, cut into medium-sized pieces. Place in cold water in saucepan, cover and cook on medium heat until potatoes are soft when pricked with a sharp knife, about 15 to 18 minutes. Drain in colander.
Place potatoes in ricer or food mill over saucepan on low heat and process potatoes to mash. Stir in milk until the right consistency, then add melted butter. Season to taste with salt and pepper.
*My oven proof bowls were way too small to serve this (read: French onion soup size). I just put the potatoes on the plate and ladled the stew over it. I also doubled the recipe.