Steak and Mushroom Stew

I love stews.  When the days get shorter and the layers are put on I love stick to your ribs food.  I also love stout.  🙂  The fact we named our two dogs Guinness and Murphy is an indication of how we love a bit of stout.  And since they have the colouring of stout it was a perfect match!  The only complaint I have with the Murphy’s imported here is that they do an American pint so we are short changed 4 oz!  And we have real pint glasses too.

This is a relatively easy stew to make.  You can make it ahead of time or an hour or so before you eat.  You need time for it to cook the potatoes and get the meat tender.

Chop up the onions, garlic, potatoes, and mushrooms and set aside.

I bought some stewing steak cubes for this.  What ever meat you buy cut into small cubes.  I like them to be bite size so it is easy to eat with a spoon.  Then dredge in flour.

First I apologize for the quality of this photo, didn’t realise that it was blurry!  Saute in olive oil to brown.  Add some salt and pepper. Then add in the onions, garlic, and mushrooms and saute for a few minutes.  In the meantime, boil water for the broth.

For the broth I use the veg bouillon again.  I made about 4 cups.  Now I did make a critical mistake.  I didn’t take into account how much the stew would reduce so I didn’t adjust the amount of bouillon I put in the water.  So the stew came out salty.  Even for me.  So keep in mind where you want the flavour to be after reducing the liquid.

As it simmers I put in about a cup of Murphy’s Stout.  Simmer until ready to serve.

The flavours behind the saltiness were quite good.  So I’ll know better next time!

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