Skip
I put the prunes in & could definitely taste them, nice & sweet. No after effects.
LogFire

Skip
Made the Guiness Beef Stew from the web site you mentioned. Went down well with "smiley". Was running out of time so had to let the apprentice do the spuds & custard in her kitchen.
LogFire

Derek wrote on Jul 11^th, 2008, 6:44pm:

I was yo busy eating it.
Muzz

Guinness and Lamb

INGREDIENTS


   * 680 g thickly sliced bacon, diced
   * 2.5-3KG boneless lamb shoulder, cut into 2 inch pieces
   * 3 g salt
   * 1 g ground black pepper
   * 60 g all-purpose flour
   * 3 cloves garlic, minced
   * 1 large onion, chopped
   * 120 ml water
   * 950 ml beef stock
   * 8 g white sugar
   * 500 g diced carrots
   * 2 large onions, cut into bite-size pieces
   * 3 potatoes
   * 1 g dried thyme
   * 2 bay leaves
   * 235 ml white wine


DIRECTIONS

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
  3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and  onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
  4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Regards Skip
(On line recipe) sounds good

Guinness & Beef

INGREDIENTS

   *1KG  lean beef stew meat
   * 45 ml vegetable oil, divided
   * 15 g plain flour
   * freshly ground black pepper to taste
   * 0.2 g cayenne pepper
   * 2 large onions, chopped
   * 1 clove garlic, crushed
   * 30 g tomato paste
   * 355 ml Irish stout beer (e.g., Guinness)
   * 255 g chopped carrot
   * 1 sprig fresh thyme
   * 4 g chopped fresh parsley for garnish

   

DIRECTIONS

  1. Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
  2. Heat the remaining oil in a deep skillet or Camp Oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
  3. Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.


Regards Skip