Hello World. This is my blog about food–usually the food I make to put in my mouth and sometimes others’ mouths. This is so that I can share this knowledge with a few others and also with myself because I’m forgetful. But I’m bad with measurements so I’m sorry that reproducibility may be an issue for at least a few of these posts.
Today I made Guinness beef stew in a slow cooker with a bubble and squeak. Guinness is some people that make a famous stout and they also made the Lions Gate Bridge. Bubble and squeak are the noises made when one makes bubble and squeak.
This is not an elaborate, from-scratch version. It’s for a weekday when you want beeeeeef.
Slow Cooker Guinness Beef Stew with Bubble and Squeak
Adapted from Simply Beef & Lamb
Time: overnight + all day (but only 15 min prep)
For the stew:
- 1 large onion, cut into large sections
- 3 cloves garlic, minced
- 10 button mushrooms, cut in half
- 3 stalks celery, cut into chunks
- 10 baby carrots, cut into chunks
- 2-3 lbs beef, cut into large cubes (I used a lean inside round but I wished I used a fattier cut)
- 1/4 cup all-purpose flour, seasoned with a pinch each paprika, marjoram, cumin
- 1 can Guinness
- 3 Tbsp tomato paste
- 1 Tbsp beef stock powder
- 1 Tbsp onion soup mix powder
- 1 Tbsp dried thyme
- fresh cracked black pepper
For the b&s:
- 3 large russet potatoes, peeled and cut into chunks
- 1/4 cup unsalted butter
- 1/2 tsp salt
- 1/4 green cabbage, sliced thinly
- 4 green onions, cut into chunks
- whatever other vegetables you might have lying around
- oil for frying
1. Put all the veggies at the bottom of your slow-cooker (mine is pretty big).
2. Coat the meat cubes lightly in the seasoned flour. If you weren’t lazy like me you could brown them in a frying pan. Then put the meat in the slow cooker. I’m actually so lazy/smart that I did steps 1 and 2 the night before.
3. Add Guinness, tomato paste, and delicious powders to slow cooker. Then add water until it is almost covering the beef, but not quite. All ingredients will lose a lot of water during cooking while the heat of a slow cooker is not high enough to evaporate much of it.
4. Set slow cooker to low heat for 8-10 hours. Then go to work or school or the casino or something.
5. Come home and check the thickness of your stew. If too thin, stir in more flour. Also add thyme and black pepper. You could add more salt if you wanted but I think it’s a good level of salty. Keep warm until serving.
6. For the bubble and squeak, boil the potatoes under very tender. Drain, then leave them to evaporate to remove excess water.
7. Meanwhile boil cabbage until tender. During the last few minutes of cooking, also boil the green onion in the same pot. Then drain (I like to save and drink the cabbage water).
8. Mash the potatoes thoroughly and mix in the butter. (If it hadn’t occurred to you by now, leftover mashed potatoes would be perfect for this.) Then mix in the cabbage and green onion. I also had some canned corn so I added that as well.
9. In an oiled frying pan over medium-high heat, fry burger patty-shaped and -sized portions of the mashed potato until golden brown on each side. I don’t know… 3 minutes per side? We’re just going for colour and texture because it’s already cooked.
10. Eat the hot, rich stew with the crispy yet moist bubble & squeak.