Remember the Guinness beef stew I cooked last winter? It was really rich and flavorful, I had a sudden craving for it again. I came across quite a few recipes that paired Guinness with prunes so I decided to try this combination this time. The prunes added a nice sweetness to the bitter stew and gave it a much richer texture. But…
Pig pig: Do you think it’s a bit too bitter?
Wild boar: No! It’s very tasty.
Pig pig: hmm…really? (took another spoonful of gravy) I think it’s too bitter.
The wild boar ignored the pig pig and continued to inhale the stew while the pig pig picked out the prunes.
Pig pig: I think I’ll pack the rest for your lunch.
The wild boar nodded while stuffing down more of those stew.
Wild boar: It’s ok. It’s so tasty, so rich! (gobbled up the remaining bits in the pot, licked the ladle clean and if the pigpig hadn’t stop him, the pot too.)
The next day…on msn at work.
Wild boar: The stew is super tasty today!
Ingredients: serves 3
- 620g beef – cut into large chunks
- 2 tbs plain flour
- 2 leeks – sliced
- 2 medium onions – sliced
- 1/2 bulb garlic – peeled and crushed
- 1 large carrot – cut into chunks
- 400g closed cup mushrooms – halved
- 2 cups (500ml) Guinness Stout (would suggest cutting this to 1 1/3 cup, depends on how strong you want)
- 2 bay leaves
- 1 tbs tomato paste
- 1 Knorr beef stock cube
- 3/4 cup (about 125g) soft pitted prunes
- Coat beef with plain flour. Shake off excess flour.
- Heat up a bit of oil in a pressure cooker pot. Add beef cubes and fry until browned. Do not overcrowd the pan and do this in small batches.
- Remove beef from pan and leave aside for later use.
- In the same pan, add onions and leeks and cook until soft.
- Add garlic and fry until fragrant.
- Add all the other ingredients except prunes, mix well and cook under pressure for about 30 mins.
- Remove pressure cooker lid, add prunes and cook under pressure for a further 10 mins.
- Season to taste.
- I am not sure why it’s so bitter this round as I used the same amount of Guinness as the first time. I don’t remember it being so bitter but the wild boar loved it. My taste changed? The prunes brought out the flavour and bitterness of the Guinness? Maybe it’s a man thing. No idea.