New season, new blog. Only I’m hoping that this blog is here to stay!
I’ve been wanting to overhaul my old blog, Ally in Cali, for awhile now – update the old recipes, change the layout, etc, but when it came down to it, I realized it was just easier to start a completely new blog. The blog title needed updating (since it’s been two years since I’ve lived in California), and I wanted to include other aspects of my life besides baking, like traveling or cooking. (Plus, I’m a bit behind on the times but recently learned that WordPress is a much better blogging platform than Blogger.)
The new title of my blog,”Ally Verb Noun,” reflects the format I’ll be using to describe what the post is about. For example, this post is about a delicious beef stew that I cooked, so it’s called “Ally Cooks Guinness Beef Stew.” All future posts will be similarly titled as such.
So, enough chit-chat – onto the stew! It’s finally cooling down here in Boston, which means we have about a few weeks of nice fall weather before it becomes unbearably cold. This stew is perfect for this time of year – it’s hearty and chocked full of great flavors, courtesy of the Guinness and beef, cooking away for hours and melding with all the other ingredients in the pot.
And best of all? It’s ridiculously easy. I’ve avoided stews for awhile because I was under the impression that they were difficult. Not true for this one. You just chop the veggies, toss in the meat, pour the Guinness and the other ingredients in, and pop it in the oven for a few hours.
Yes, it takes time, but you’re not actively cooking during that oven time. For example, I used my time to race on over back to lab to do an experiment. (The grad student life is real).
Here’s to a great fall!
Guinness Beef Stew
A hearty beef stew full of flavor to complement the cooling weather.
- Olive oil (enough to coat bottom of pan)
- 2 medium onions
- 3 celery sticks
- 5 medium carrots
- 2 bay leaves
- 1/2 tsp thyme
- Salt and pepper, to taste
- 1 lb stew beef
- 2 Tbsp all-purpose flour
- 1 can (14.9 oz) Guinness
- 1 can (14.5 oz) canned diced tomatoes
- 2 tsp brown sugar
- Preheat oven to 350F. Chop the onions, celery, and carrots into approximately 1 inch pieces.
- Heat olive oil in large pot (oven proof with lid) and add chopped vegetables with bay leaves, thyme, salt and pepper. Cook and stir for about 10 minutes.
- Cube the beef into 1 inch pieces. Toss in flour, salt, and pepper and then add to pot. Stir into vegetables.
- Add Guinness, tomatoes, and brown sugar. Bring to boil.
- Cover and place pot in oven for 3 hours to cook.
- Return to stovetop and cook with lid off to thicken stew for 20 minutes. Remove bay leaves and season to taste with salt and pepper if needed.