Guinness Beef Stew
I’m very particular about cookbooks I recommend to my friends and family. I love cooking from French cookbooks and books from some of my favorite restaurants around the world, but I know that most of my friends are more into recipes that are simple, quick and prepared with fresh ingredients. No fuss.
When I was asked to take a look at QVC’s Host of “In the Kitchen with David®”, David Veneable’s cookbook: Back Around the Table: An “In the Kitchen with David” Cookbook from QVC’s Resident Foodie I realized this was the perfect cookbook for the home cook that is busy and is limited on time with menu planning and meal prep.
This is Venable’s second cookbook recently released in October 2014. It features more than 100 brand-new recipes, as well as 30 fan favorites, that highlight David’s inventive spin on traditional comfort food favorites with beautiful photos and simple to follow recipes.
What I loved most about it is that it’s a great resource for any occasion meals. The book is divided in categories such as: Mix & Mingle, Brunch & Beyond, Quick & Easy, Light & Bright, Smoke & Fire and Sweets & Treats.
As I thumbed through the book, I was immediately drawn to this scrumptious Irish stew made with stout and perfectly hearty for dinner. The ingredients were at hand and dinner was stewing in the slow cooker in a matter of minutes. Now that the cold weather has arrived, a bowl of this comforting beef stew hit the spot and warmed up our bellies.
If you’re looking for that perfect gift for that hard to shop for foodie, David Venable’s new cookbook, Back Around the Table: An “In the Kitchen with David” Cookbook from QVC’s Resident Foodie, is the ideal gift this holiday season.
Guinness Beef Stew
Serves 6-8
Ingredients
1/4 cup all-purpose flour
1 1/2 teaspoons Kosher salt
3/4 teaspoons freshly ground pepper
1 1/2 pounds beef stew meat cut in to 1 1/2-inch cubes
1 1/2 tablespoons canola oil
1 1/4 teaspoons dried thyme
1 bay leaf
1 1/4 cups beef broth
1 14.9-ounce can stout, such as Guiness
2 1/2 tablespoons tomato paste
1/4 cup chopped celery
1/2 large onion, chopped
1 garlic clove, minced
4 carrots, cut into 1/2 inch slices
1 pound russet potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons (1/4 stick) unsalted butter
Method
Put 2 tablespoons of the flour, 3/4 teaspoon of the salt, and 1/2 teaspoon of the pepper in a bowl. Add the beef cubes and toss to coat.
Heat the canola oil in a skillet over medium-high heat. Working in batches, brown the beef cubes on all sides, 5 to 7 minutes. Transfer the beef to the slow cooker. Add the thyme, bay leaf, beef broth, stout, tomato paste, celery onion, garlic, carrots, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Stir to coat the meat. Cover and cook on high for 2 1/2 hours. When the timer goes off, add the potatoes and cook for an additional 1 1/2 hours. When the timer goes off again, remove 2 cups of the sauce.
Melt the butter in a saucepan over medium heat. Whisk in the remaining 2 tablespoons flour and cook, whisking constantly, for about 1 minute. Add the 2 cups sauce and simmer until thick. Pour the sauce into the slow cooker and stir well. Ladle the stew into bowls and serve.
If you think your family will enjoy this recipe, be sure to visit qvc.co/AroundtheTableCookbook to learn more about and purchase Back Around the Table: An “In the Kitchen with David” Cookbook. Filled with 156 great recipes like this, you’re sure to find something that fits your lifestyle and gathers everyone back around the table!
This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.
