This stew, a baked concoction, can be made ahead; refrigerate for up to 3 days and reheat over medium heat or freeze in plastic containers for up to 3 months. It uses a good bottle of Dublin's own Guinness Stout...and it makes this stew rich and delicous! Failte!!! Colette
Makes 6 cups
Ingredients
Nonstick cooking spray 1 1/2 pounds bottom round, cut into 1-inch cubes 2 medium onions, halved and thinly sliced 1 pound cremini or white button mushrooms, cleaned and thinly sliced 2 teaspoons stemmed fresh thyme or 1 teaspoon dried thyme 1 teaspoon caraway seeds 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cups reduced-sodium vegetable broth One 12-ounce bottle Guinness stout 1/2 cup uncooked brown rice
Instructions 1. Preheat the oven to 350°F.
2. Spray a large casserole or oven-safe saucepan with nonstick spray and set over medium heat. Add the meat (working in batches if necessary) and brown on all sides, turning occasionally, about 4 minutes. Transfer to a plate.
3. Spray again with nonstick spray and add the onions. Cook, stirring often, until softened, about 4 minutes. Add the mushrooms and continue cooking, stirring frequently, until they release their liquid, about 4 minutes.
4. Stir in the thyme, caraway seeds, salt, and pepper; cook until aromatic, about 15 seconds.
5. Pour in the broth and beer, stirring until the foam dissipates. Stir the beef back into the stew and bring to a simmer. Cover and place in the oven to bake for 30 minutes. 6. Stir in the rice. Cover and bake until the meat and rice are tender, stirring once or twice, about 1 more hour.
Serving size: 1 cup POINTSŪ value per serving: 6
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
