Recipe: Delicious Medieval Stew with Stout

Medieval Stew with Stout. We liked the stew but there are some changes I would make. I would not add the full amount of broth unless it was needed. Includes: Medieval Stew with Stout, medieval stew with stout — Show details.

One, two, three, four, five empty bottles of stout I'll drink fifteen more and then I will shout I'll shout to the barmen I don't need to think Hey get of your ass and. Made with stout beer for a robust taste, our filling stew is packed with flavor. Preparation Sprinkle beef with salt and pepper. You can cook Medieval Stew with Stout using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Medieval Stew with Stout

1. Prepare 2 tbsp of Canola Oil.
2. Prepare 2 lb of Beef Stew Meat.
3. You need 3 large of Onions, sliced.
4. Prepare 1/4 cup of AP Flour.
5. Prepare 8 cup of Beef Stock.
6. It's 1 cup of Guiness Stout.
7. It's 1 tsp of Caraway Seeds.
8. You need 1 tbsp of Tomato Puree.
9. It's 2 tbsp of Parsley.

Pour in broth and stout and bring to a boil. Stir in carrots and potatoes and cover. John's Stout Stew - browning the meat is an essential first step. The beef is then slowly braised in the stout, beef stock, a little orange juice, garlic, onions, spices and fresh herbs until it is melt-in-your-mouth tender.

Medieval Stew with Stout step by step

1. Stockpot over medium-high heat, heat oil..
2. Add meat to stockpot, stir constantly for 5 to 6 min. Brown all sides..
3. Remove meat and set aside.
4. Reduce heat to medium, add onions and cook 3 to 4 min or until soft..
5. Add flour and stir to coat onions..
6. Return meat to pot, add stock, stout, caraway, tomato puree, and salt and pepper..
7. Cover, reduce heat to low and simmer 2 hours or until meat is tender..

Fantastic locally grown vegetables are a must in a stew of this caliber. Return the lamb to the pan and add the tomato puree, stout, marjoram, and bay leaves. Bring the liquid to a boil, then reduce the heat it to a simmer. This stew was partially made from leftovers, so although I would ordinarily have just slowly browned the onions and leeks in olive oil, I instead had an ample quantity of fatty bacon, so I cut that into chunks and used that for fat too. Later, the pieces of bacon mixed in with everything else in the stew was delicious.