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Guinness Beef and Mushroom Stew
If you're not a beer fan, let alone a Guinness fan, don't go "ew" yet - the lady who gave me this recipe hates beer and LOVES this stew. I screwed it up several different ways and it was still delicious.
This recipe is best put together the night before (or the morning of.)
It was originally a pie recipe, so if you have a crust recipe that you thing would work, give it a shot.
2 lbs cross rib roast, diced; or stewing beef.
2 tbsp oil
2 medium onions, sliced (you could cut back on this to save on carbs)
4 cups bite sized mushrooms
6 slices bacon, raw, chopped
2 Tbsp tomato paste
1 tsp grainy mustard
1/4 tsp each salt and pepper
1 440-ml can Guinness Draft
Heat oil in a Dutch oven or other oven-proof pan. Brown beef , remove. Add bacon, cook until nearly done. Add onion and mushroom, cook until liquid is almost evaporated. Stir in tomato paste, Guinness, salt, pepper, and mustard. Mix well. Add browned beef. Simmer until meat is cooked and liquid has thickened. Cool and refrigerate overnight, or at least a few hours to tenderize the meat. Heat and serve.
This is delicious - I wish I had a slice of LC bread to mop up the sauce.
If you're not a beer fan, let alone a Guinness fan, don't go "ew" yet - the lady who gave me this recipe hates beer and LOVES this stew. I screwed it up several different ways and it was still delicious.
This recipe is best put together the night before (or the morning of.)
It was originally a pie recipe, so if you have a crust recipe that you thing would work, give it a shot.
2 lbs cross rib roast, diced; or stewing beef.
2 tbsp oil
2 medium onions, sliced (you could cut back on this to save on carbs)
4 cups bite sized mushrooms
6 slices bacon, raw, chopped
2 Tbsp tomato paste
1 tsp grainy mustard
1/4 tsp each salt and pepper
1 440-ml can Guinness Draft
Heat oil in a Dutch oven or other oven-proof pan. Brown beef , remove. Add bacon, cook until nearly done. Add onion and mushroom, cook until liquid is almost evaporated. Stir in tomato paste, Guinness, salt, pepper, and mustard. Mix well. Add browned beef. Simmer until meat is cooked and liquid has thickened. Cool and refrigerate overnight, or at least a few hours to tenderize the meat. Heat and serve.
This is delicious - I wish I had a slice of LC bread to mop up the sauce.
This recipe is courtesy of The LowCarbRecipeBox
http://health.groups.yahoo.com/group/LowCarbRecipeBox/
If you would like to request a recipe from the LowCarbRecipeBox,
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