Lift Bridge Irish Coffee Stout
2014 Bottle of Lift Bridge Irish Coffee Stout and Guinness Reuben
Guinness Beef Stew Ingredients
- 5 pounds stew beef, such as chuck, cut into 1 1/2 inch cubes
- 1/2 cup all purpose flour
- Salt and freshly ground pepper
- 5 tablespoons suet or vegetable oil (I use vegetable oil)
- 3 to 4 large onions, coarsely chopped
- 1 pound button mushrooms, halved
- 2 (12-ounce) bottles Guinness extra stout
- 2 cups beef stock (I find water mixed with oxo cubes is fine)
- 1 teaspoon brown sugar
- 1 teaspoon dried thyme leaves
- generous pinch of nutmeg
- 4 bay leaves
- In a large bowl, toss the meat, flour, and some salt and pepper until the meat is coated
- Heat the suet or oil in a large dutch oven or stew pot over high heat. When the fat is very hot, add the meat all at once and fry, stirring occasionally, till well browned, about 10 minutes. You're not concerned about cooking it through, only browning the outside. Remove the browned meat from the pot and set aside.
- Add the onions to the same pot and cook over medium until they just start to get translucent, 3 to 4 minutes. Return beef to the pot, and add the mushrooms, stout, stock, sugar, thyme, nutmeg, and bay leaves. Add salt and pepper, using a light hand with the salt at this stage.
- Bring to a boil, then reduce the heat, cover, and simmer gently for 2 hours. Stir occasionally.
- You can serve right away, but this is a stew that tastes even better when reheated the next day.
Valley of the Moon
- 1 (2 ounce) packets dry onion soup mix
- 1 (10 1/2 ounce) cans condensed cream of mushroom soup
- 1 lb ground venison
- 2 tablespoons cooking oil ( canola or grapeseed)
- 1 (14 1/2 ounce) cans diced tomatoes
- 1/3 cup red lentil (optional)
- 1 onion, diced
- 1 -2 garlic clove, minced
- 6 cups water
- 3 cups frozen mixed vegetables
- 3 small red potatoes, diced
- 1 cup cabbage leaf, chopped
- 1 (15 ounce) cans tomato sauce
- 1 cup macaroni noodles ( uncooked)
- 2 bay leaves
- 4 beef bouillon cubes
- 1 tablespoon soy sauce
- 1/4 teaspoon crushed red pepper flakes
- In a large crock pot, mix 6 cups water with the dry onion soup packet and cream of mushroom soup.
- Brown the ground venison in a skillet with the oil until no longer pink. Reserve pan juices. Add the browned meat to the crock pot. Saute the diced onion in the reserved pan juice until slightly translucent, add minced garlic and cook just to aroma then transfer everything to the crock pot.
- Next, add all the vegetables, tomato sauce, lentils, bay leaves and bouillon to the pot. Cook on high until potatoes and lentils are tender (6 or 8 hours).
St. Ambroise Oatmeal Stout
Guinness Red Harvest Stout
Guinness Beef Boxty with Gorgonzola Cream Sauce
- FOR THE GUINNESS BEEF FILLING:
- 1 pound Ground Beef, Cooked And Drained
- 2 Tablespoons Butter
- 1 whole Yellow Onion, Thinly Sliced
- 1 Tablespoon Grey Poupon
- ½ cups Guinness Stout Beer
- 1-½ cup Beef Stock
- ¼ cups Slurry (I Used Equal Parts Flour And Water)
- 3 whole Carrots, Sliced
- ½ bags (about 12 Oz. Bag) Frozen Peas
- Salt And Pepper, to taste
- FOR THE BOXTY:
- 1 cup Raw Potato, Grated
- 1 cup Mashed Potatoes (I Used Russets With A Stick Of Butter And Splash Of Milk)
- 1 cup Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 whole Egg Beaten
- 1 cup Buttermilk
- 2 Tablespoons Butter
- FOR THE GORGONZOLA CREAM SAUCE:
- 1 Tablespoon Butter
- 1 whole Shallot, Minced
- 1 cup Heavy Cream
- 3 ounces, weight Gorgonzola Cheese Crumbles
- Salt And Pepper, to taste
This recipe is made in three parts. The Guinness beef takes the longest, as it needs to simmer for at least an hour.
For the Guinness beef:
In a large pan, brown the ground beef and drain. Remove the ground beef from the pan and set aside.
Melt butter on medium heat in the same large pan. Add the thinly sliced onions and saute until soft. Stir in the Grey Poupon. Add the Guinness and allow to reduce by half. Add the beef stock and bring to a boil. Add the slurry and reduce the heat to low. Add the ground beef and sliced carrots, and allow the beef mixture to simmer on low heat, stirring occasionally for 1 to 2 hours. During the last half hour of simmering, add the frozen peas.
For the boxty:
Prepare the mashed potatoes ahead of time. I did mine in the morning and put them in the fridge for when I needed them in the afternoon.
Peel and grate the raw potato (squeeze out excess water). Pour the buttermilk over the top of the grated potatoes.
Sift together flour, baking powder and salt into a large mixing bowl. Add mashed potatoes, grated potatoes with buttermilk, and the beaten egg to the dry ingredients. Mix well; batter should be the consistency of thick pancake batter. Add more buttermilk or flour accordingly if needed.
Melt the butter on a skillet. Pour batter into the skillet in 1/3 cup portions. Spread the batter out to approximately 5 to 6 inches in diameter. Flip when bubbles form on the top of the boxty. Cook until golden. Remove to a plate and continue until all batter is used.
For the gorgonzola cream sauce:
Melt the butter in a saucepan over medium heat. Add minced shallot and saute until tender. Add heavy cream and reduce by half. Turn heat to low.
Add the gorgonzola cheese crumbles (if you don’t want a super strong gorgonzola taste, you could use 2.5 or 2 ounces instead). Stir until the cheese melts. Season with salt and pepper to taste.
To assemble the boxty:
Place boxty on a plate. Spoon beef filling on half of the boxty. Fold boxty over and top with cream sauce. Enjoy!
Lift Bridge Brewing Company Mug
Lift Bridge Brewing Co - Mug Club 2013
Strawberry Stem Remover
Stemming a strawberry before slicing and adding to your favorite cake. In the background is a Strawberry Yogurt Cake.
1 box Betty Crocker® SuperMoist® white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt
Frosting and Fruit
1 container Betty Crocker® Whipped vanilla frosting
1 quart (4 cups) strawberries
Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour two 8-inch or 9-inch round pans, or spray with baking spray with flour.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.
*Recipe Courtesy of Betty Crocker
A sample of some of my food and drink photos. Images include Guinness Stew ingredients, St. Ambroise Oatmeal Stout beer, and Venison Stew.