4 slices bacon, sliced
1 pound beef, cut into bite sized pieces
1 onion, diced
2 cloves garlic, chopped
1 tablespoon thyme, chopped
1 (15 ounce) can Guinness Draught (or 2 cups beef broth)
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 pound potatoes, cut into bite sized pieces
2 carrots, cut into bite sized pieces
8 ounces mushrooms (quartered)
salt and pepper to taste
1 medium head cauliflower, cut into florets
1 tablespoon butter
1 cup Irish white cheddar (or aged white cheddar), shredded
- Cook the bacon in a large sauce pan over medium heat and set aside, reserving the grease in the pan.
- Add the beef and brown on all sides before setting aside.
- Add the onions and cook until tender, about 3-5 minutes.
- Add the garlic and thyme and cook until fragrant, while stirring, about a minute.
- Add the Guinness and deglaze the pan before adding the broth, bacon, beef, Worcestershire sauce and tomato paste, bringing to a boil, reducing the heat and simmering, covered, until the beef is just falling apart tender, about 2-3 hours.
- Add the potatoes, carrots and mushrooms and simmer until the vegetables are tender, about 10-20 minutes.
- Meanwhile, steam the cauliflower until tender and mash with the butter and cheese until they have melted.
- (Optional) Place the stew in a baking dish or dishes, place the cauliflower mash on top and bake in a preheated 350F oven until the sides are bubbling and the top is a light golden brown, about 20 minutes.
Slow cooker: Optionally implement steps 1-4, place everything that would have gone into the sauce pan into the slow cooker and cook on low for 8-10 hours or on high for 3-4 hours, add the veggies and cook on high until tender, about 20-30 minutes.
Option: Add extra vegetables like turnips and parsnips.
Option: Add 1-2 tablespoons fish sauce!
Original Recipes visit: Steak and Guinness Stew with Irish White Cheddar Cauliflower Mash @ closetcooking.com