Beef in Stout

February28

In preparation for our “Anticipating Ireland” evening, I spent a wonderful, snowy afternoon in the kitchen.  When we entertain, I really appreciate recipes that can be prepared and held.  Beef in Stout fits that bill perfectly. The beef cubes are tossed in flour and sauteed in small quantities so as not to be crowded in the pan.  Once the veggies are added and the stout is poured in, you put on a lid, put it into the oven and simply remove it from the oven to serve.  Brother #1 said  that he could have just sat and lapped up the savoury gravy with the potato buns that I was lucky enough to find at Harvest Bakery the moment they came out of the oven.

Parsnips were peeled and quartered lengthwise and simply required a toss with some oil and honey and they too only required to be baked off.

Apples needed to be peeled and sliced for the traditional apple cake.  This too was baked in the afternoon and at serving time, I just had to add vanilla ice cream to a slice.

Even though the soup course could not be cooked ahead of time, the recipe is such a breeze.  Shallots, leeks and garlic are sauteed with olive oil and thyme.  Beer and clam nectar are brought to a boil and the mussels are tossed in and securely covered.  Once the mussels are all open, the cream is added and then fresh parsley and the soup is ready to serve.

I boiled the potatoes and shredded cabbage separately in the afternoon.  At serving time I brought both back up to temperature in the microwave while I heated cream in a saucepan.  Once everything was piping hot, I mashed everything together with sliced green onions.

The star of the evening-Beef in Stout.

In our conversations we strategized about all of the things we wanted to see and experience when we travel to Ireland together.  Of course, much of our chatter was about where and what we hoped to taste and eat while we are there including the Galway Food Festival which we are very much looking forward to.

Kath’s quote: “Talk of joy: there may be things better than beef stew and baked potatoes and home-made bread — there may be.”-David Grayson, ‘Adventures in Contentment’


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