Recipe Exchange Project - Irish Guinness Stew

Hi there everyone...How have you been? How was the week? I hope all was good despite a few low moments...

For today, I want to talk a bit about Recipe Exchange Project that was started by a few Uni friends. Well, after Uni, most of us started working and living away from college. This definitely inspired a few of us to explore the diverse array of delicious food. The smell, taste and texture inspired most of us. Overall, this Project that was just recently started has been a great source of rich and often tried recipes.

It is also a great way for me to keep in touch with friends in Australia & the US.

Here is one of the recipe that a dear friend of mine shared. Tried it out and it was awesome. I cooked mine with lamb cos I can't eat beef...

If u have a slow cooker, good, else your regular stove pan will do but have the flames on very low.

1kg of lean beef OR lamb chunks (tell butcher to cut for stewing)

2 Whole Onion cut into 6.

4-6 cloves of garlic

2 bay leaves

1 tin of Campbells select Harvest Tomato and Capsicum Herb Soup

3/4 cup of Guinness Stout (not the strong brew kind ah)

500-750ml beef OR chicken broth

4 carrots cut to desired length, not too small else will break...

4 Red skin potatoes, skin on but scrubbed, cut to quarters

2 tbsp plain flour

Olive oil for browning meat

Salt and course ground black pepper

Chopped parsley



Method:

Wash and clean the meat, pat dry and season with salt and pepper. Dust with plain flour nd brown in oilve oil on both sides, 5-8 mins. remove from pan.

In preheated crockpot or PAN stove pots, pour in the oil and brown bits. Add the oinions, garlic and bay leaves.

Add the meat.

Pour in the canned coup, stout and broth.

Top the cut carrot & potatoes.

Cover the crockpot, cooking time abt 10-12 hrs, on LOW! if on HIGH, half that time taken to cook.

Add salt to taste and peper too..

If stove pot, 4-5 hrs can I think..

Garnish with Parsley Serve with buttered rice or warm french loaf bread!

Enjoy =)