Baxter Station Guinness Stew

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Baxter Station Guinness Stew

Unread postby Brendi » Wed Mar 17, 2010 10:17 am

Happy St. Paddy's Day Y'all! ... :mrgreen:
This recipe comes from Louisville's Baxter Station

Guinness Stew
3/4 cup flour
1 teaspoon salt
1 teaspoon pepper
3 1/3 lbs. boneless beef chuck cut for stew
1/4 cup vegetable oil
2 ounces beef base (Tone's, etc.)
1 lb. mushrooms, cut into chunks
4 or 5 carrots, peeled and cut into chunks
6 or 8 ribs celery, chopped
1 1/2 medium onions, diced
3/4 lb. new potatoes, cut into large chunks w/skin on
1 teaspoon thyme
1 bay leaf
2 12 oz. bottles of Guiness Stout
1 cup chopped fresh parsley

Mix the flour, salt and pepper in a bowl. Heat the vegetable oil in a wide pot or Dutch Oven (cast iron is great here) over medium heat.
Coat the beef cubes in flour, shaking it a little to remove excess, Brown the meat in batches to avoid over crowding. Turn to brown all sides. Reduce heat to low, add remaining ingredients (except parsley) and cover pot. Simmer 2 hours, stirring occasionally. Taste, and season with salt and pepper if necessary.
The gravy for the stew should be fairly thick. If it's not, mix a little cornstarch with water and stir it into the simmering stew, allowing it to cook and thicken.
Serve stew in bowl with fresh parsley sprinkled over the top. Irish soda bread is tradition.
This stew freezes well.
Uncle Fred fell in a whiskey vat last week. Some men tried to pull him out, but he fought them off playfully and drowned. We had him cremated and he burned for three days...
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Re: Baxter Station Guinness Stew

Unread postby Brewer » Wed Mar 17, 2010 12:54 pm

Brenda,

This sounds like a tasty treat! I'll have to give it a try.

Happy St. Patrick's Day everyone! :cheers:
Bob
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Re: Baxter Station Guinness Stew

Unread postby Clayton » Sat Apr 24, 2010 11:20 am

Brendi wrote:Happy St. Paddy's Day Y'all! ... :mrgreen:
This recipe comes from Louisville's Baxter Station

Guinness Stew
3/4 cup flour
1 teaspoon salt
1 teaspoon pepper
3 1/3 lbs. boneless beef chuck cut for stew
1/4 cup vegetable oil
2 ounces beef base (Tone's, etc.)
1 lb. mushrooms, cut into chunks
4 or 5 carrots, peeled and cut into chunks
6 or 8 ribs celery, chopped
1 1/2 medium onions, diced
3/4 lb. new potatoes, cut into large chunks w/skin on
1 teaspoon thyme
1 bay leaf
2 12 oz. bottles of Guiness Stout
1 cup chopped fresh parsley

Mix the flour, salt and pepper in a bowl. Heat the vegetable oil in a wide pot or Dutch Oven (cast iron is great here) over medium heat.
Coat the beef cubes in flour, shaking it a little to remove excess, Brown the meat in batches to avoid over crowding. Turn to brown all sides. Reduce heat to low, add remaining ingredients (except parsley) and cover pot. Simmer 2 hours, stirring occasionally. Taste, and season with salt and pepper if necessary.
The gravy for the stew should be fairly thick. If it's not, mix a little cornstarch with water and stir it into the simmering stew, allowing it to cook and thicken.
Serve stew in bowl with fresh parsley sprinkled over the top. Irish soda bread is tradition.
This stew freezes well.


Hi Brendi what's Tones? Is that beef stock?

Best wishes
Clayton
"I'd rather have a bottle in front of me than a frontal lobotomy" - Dorothy Parker
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Re: Baxter Station Guinness Stew

Unread postby bunghole » Sat May 01, 2010 7:59 pm

Alright Brenda, my love!

You're on!

I'm coming to your house, because no one can cook like you.

You can read and cook all you want, but I'm driving to Louisville!

Linn
"A Kind Word Never Broke A Tooth."
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Re: Baxter Station Guinness Stew

Unread postby general1002 » Tue Nov 09, 2010 1:04 pm

I have made stew but never this way. I bet the meat is very tender by using the Guinness. I will have to make this soon along with Irish soda bread. I am getting a whole meal planned here, yum.
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what do you use to tenderize your stew meat?
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