Carrots In Guinness Food

CARROTS IN GUINNESS

Steps:

• Melt butter in large skillet over medium heat. Add carrots and shallots and sauté 3 minutes, until carrots look glazed. Add stout, dill and parsley, reduce heat to low, cover and cook, stirring occasionally, about 8 minutes, until carrots are barely tender.
• Stir in maple syrup and salt and pepper to taste. Increase heat to high and cook uncovered, stirring occasionally, until liquid barely films pan and carrots. Stir in lemon juice, check seasoning and serve.

GUINNESS CARROTS

Steps:

• Peel and slice carrots into long, thin slices.
• Melt butter in medium-size frying pan; add beer and carrots.
• Cook slowly until tender, stirring frequently.
• Stir in salt and sugar.
• Cook for another 2 minutes and serve hot.

BEEF & STOUT STEW WITH CARROTS

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
• Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

STEAK AND GUINNESS PIE

Steps:

• Preheat oven to 400°F.
• In a large dutch oven or heavy pot, heat the vegetable oil over medium high heat.
• Carefully add the beef and sear until it is brown on all sides. Add the chopped onion, mushrooms, and carrots; lower the heat to medium and continue cooking until the onion is translucent and the mushrooms are done.
• Stir in the garlic and cook about a minute more. Add the tomato paste, bay leaves and herbes de Provence, stirring until well blended.
• Pour in the beer, wine, and beef broth, stirring well.
• Cover, reduce heat and simmer for an hour to an hour and a half. The meat should be very tender. Take off the cover and taste for richness. If it needs more flavor and reducing, simmer for a short while longer uncovered.
• In a small bowl, work the flour into the butter to form a ball. Stir the butter/flour mixture well into the simmering stew to thicken. Salt and pepper to taste.
• At this point you may cool the stew and refrigerate to use later. If serving right away spoon into a casserole or casseroles, and top with a layer of puff pastry.
• Cutting the Puff Pastry:.
• Lay a sheet of puff pastry on a lightly floured surface. Using the lid from your casserole as a template, cut around the puff pastry dough with a knife. Place on top of the casserole before baking.
• Brush the pastry with milk or beaten egg for added color, and bake in a preheated 400 degree oven according to package instructions, or until pastry is golden brown. Serve with vegetables on the side (peas, carrots, and mounds of fluffy mashed potatoes).
• Makes about 6 cups (4-6 servings).