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Let them eat cake. And stew.

October 10, 2019

I spent a decent chunk of Saturday cooking, which, contrary to my last post, is not always a reaction to the stressors in my life.  Yesterday’s time in the kitchen was truly enjoyable.  And now I have two new good recipes to show for it:

Beef Stew

adapted lightly from Sarah DiGregorio from the New York Times

Ingredients:

  • the root vegetable equivalent of:  3 large carrots, 2 large parsnips, 2 large russet potatoes, all peeled and chopped into 1.5″ chunks
    • I used carrots and sweet potatoes, but you could also use turnips, rutabagas, beets, etc.
  • 3 thyme sprigs
  • 2 rosemary sprigs
  • 3-3.5 lbs chuck roast, cut into 2-inch chunks (they advise avoiding pre-cut meat from the grocery store, as it’s often too small)
  • 1/3 cup stout
  • 1/2-1 cup beef broth (optional–I didn’t use it, but might next time, since the stew had very little liquid in it)
  • 1/3 cup maple syrup (optional–I didn’t use it)
  • 4 garlic cloves, chopped
  • 1 tsp. each onion powder and garlic powder (optional–I just used more fresh garlic)
  • 3 tsp. balsamic vinegar
  • salt and pepper to taste

Directions:

  1. In a large soup pot, brown the meat in 2 Tbsp. olive or canola oil over medium-high heat.  Remove browned meat to a plate or bowl.
  2. After all meat has been browned, pour in either the stout or 1/2 – 1 cup beef broth and scrape up all the browned bits.
  3. Put the meat back into the pot with the root veggies, the herb sprigs, the stout, garlic, 1 tsp. of balsamic vinegar, and other ingredients if using.
  4. Mix to combine.  Bring to a boil, cover, and simmer on low for 2 hours or until meat is tender.

BONUS!  Use the leftover stout for cake!  Especially convenient when your husband’s birthday is this weekend…

Chocolate Stout Cake
from Smitten Kitchen:  Adapted from the Barrington Brewery in Great Barrington, MA via Bon Appetit

Ingredients:

  • 1 cup (235 ml) stout (such as Guinness)
  • 1 cup (2 sticks, 8 ounces or 230 grams) unsalted butter
  • 3/4 cup (65 grams) unsweetened cocoa powder (preferably Dutch-process)
  • 2 cups (230 grams) all purpose flour
  • 2 cups (400 grams) granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup (160 grams) sour cream or plain Greek yogurt

Directions:

  1. Preheat oven to 350°F. Butter or oil a bundt pan well; make sure you get in all of the nooks and crannies.
  2. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
  3. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
  4. Using electric mixer, beat eggs and sour cream or yogurt in another large bowl to blend.
  5. Add stout-chocolate mixture to egg mixture and beat just to combine.
  6. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
  7. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack.

I’m going to try a Bailey’s glaze too.  Happy early Birthday to the Huz!

 

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