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Hearty Beef Stew with Cheesy Guinness Cheddar Dumplings

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METHOD

Heat 2tbs of Olive Oil in a large casserole pot over a high heat. Season the Shin of beef pieces and toss in the flour, shaking off excess flour. Add half the beef to the hot oil and fry until golden brown all over. Remove with a slotted spoon and set this aside, repeat with the remaining beef.

Meanwhile, put the shallots in a large pot and in bring to the boil, turn off the heat and leave them for 3-4 minutes. Drain, and then refresh them in cold water. Peel of the dark skin and trim any large ones so that each one is roughly the same size.

Add the remaining oil to the pan, add the shallots and sliced carrots, season and fry these for 4 minutes. Now add the mushrooms to the pan and fry everything together for another minute. Add a small cup of water to the pan, cover with a lid and shake the pan until most of the water has dissolved.

Now, carefully lift the lid of the casserole and add the meat to the pan with all the other ingredients. Add the Red Wine, stock and bouquet garni, replace the lid and bring to the boil.

Place the casserole pot into a medium oven and cook for 2.5 hours or until the meat is nice and tender. Occasionally during the cooking process open the oven, take off the lid and stir the stew to stop it sticking (top up with cold water if it looks dry.

Once the meat is nice and tender, carefully take out of the oven, remove the lid and add the mustard, cook slowly on the stove for 10-15mins to thicken slightly the sauce.

Whilst the stew is cooking on the stove, make the dumplings. Mix half the quantities of flour, butter, mustard, Guinness cheddar and parsley with salt and black pepper, now add a splash of water, then the remaining flour until a soft dough is formed.

Roll into walnut-size balls, place on each ball on top of the stew and cook for a further 10 minutes covered with a lid so they absorbs some of the cooking juices

Pairs well with Hop House 13 Larger, or Open Gate Brewery Pure Brew non alcoholic Lager

Tips

The stew can be prepared in advance, sealed in a container for us to 3 months. To cook from frozen, defrost overnight in the fridge, add this the ingredients casserole dish and cook slowly until the stew is hot. Meanwhile make the dumplings and finish the recipe as in step 7 & 8

For a crispier cheesy toping, add some more Guinness Cheddar to the dumplings and flash under a warm grill before serving.

In place of Shin of beef, try some other cuts such as diced beef, or a simple British lean diced casserole steak, which can cut the cooking time down to 2 hours.

INGREDIENTS

3 tbs Olive Oil
1.4kg of Stewing Shin of Beef
3 tbsp plain flour
300g whole shallots or 2 whole onions diced
4 Carrots, sliced
250g Chestnut mushrooms, cut into quarters
800ml Red wine
500ml Beef stock
Bouquet garni
1 tsp. of Dijon mustard

FOR THE DUMPLINGS

125gm Self Raising Flour
50gm of Softened unsalted butter
2tsp of wholegrain mustard
25gm of GUINNESS Cheddar crumbled or diced
Freshly Chopped Parsley

SERVES

8 People

COOKS IN

3 hours to cook (180 minutes)

DIFFICULTY

Not Too Tricky

Guinness® Cheddar, Potato and Onion Quiche

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METHOD

This quiche is a delicious homage to the Irish heritage of Guinness®. Rich, comforting and nourishing with the magnificently malty taste of Guinness® Cheddar.

Preheat the oven to gas mark 4 /180°C/350º

First things first, make the short crust pastry. Put the flour and butter into a mixing bowl and lightly rub them together until the mixture looks like breadcrumbs. Stir in the cold water a little at a time and mix until combined. Once the dough has come together, turn out onto a freshly floured, clean work surface and knead until it forms a ball. Wrap in cling film and allow to rest in the fridge for at least 30 minutes.

Grease a 23cm round pie dish, and dust lightly with flour. Remove the dough from the fridge and roll out into a circle on a floured work surface, to about 5mm thick. Transfer the rolled-out pastry to the pie tin and gently press it into all the sides. Roughly trim off most of the excess but a little all round the edge of the dish to allow for some shrinking. Rest in the fridge for a further10–15 minutes.

Using a fork, prick the base of the pastry and line with greaseproof paper weighted down with some baking beans. Place in the oven for 15-20 minutes until lightly golden. Remove from the oven and place on a wire rack to cool, trimming off any excess pastry.

Meanwhile, place a large frying pan over a high heat, add a generous splash of olive oil and fry the potatoes and onion for 20–25 minutes until soft.

Once tender and cooled slightly, mix the potato and onions with the grated Guinness Cheddar and finely chopped thyme together in the partially baked pastry case.

In a separate bowl, beat together the double cream and eggs, season with, sea salt and freshly ground black pepper.

Pour this over the cheesy potato and onion mixture in the pastry case. Place the tart in a pre-heated oven to for 20-25 minutes, or until golden on top and set. Leave to cool on a wire rack for 15 minutes.

We like to serve this slightly warm with a lightly dressed salad and a pint of plain of course!

 

INGREDIENTS

100 g roughly grated Guinness® Cheddar
350 g waxy potatoes peeled and thinly sliced
2 large red onions thinly sliced
A large sprig of thyme finely chopped
3 large free range eggs
200 ml double cream
Olive oil
200 g plain flour
100 g organic unsalted butter cubed
2 tbsps cold water
Sea salt and freshly ground black pepper

SERVES

4 - 6 people

COOKS IN

Ready in 50 minutes

DIFFICULTY

Not Too Tricky

Irish Rarebit

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METHOD

This is a supercharged version of the classic Welsh Rarebit with the magnificently malty taste of Guinness® Cheddar for a uniquely Irish twist.

Pre-heat the grill so that it’s good and hot.

Whisk the egg yolks with the Guinness® Wholegrain Mustard and crème fraiche then stir in the grated Guinness® Cheddar and seasoning.

Lightly toast the chunky rye bread on both sides and cover each slice with a generous tablespoon of Guinness® Tangy Chutney, followed by a quarter of the cheesy rarebit mixture. Make sure to spread this out right to the edge so that the crust doesn’t burn. Place under the pre-heated grill until golden and bubbling.

Remove from the grill and allow to cool slightly before tucking in. We like to serve ours with a big handful of Burts Guinness® Rich Chilli Thick Cut Crisps on the side and a velvety smooth pint of plain.

INGREDIENTS

100 g roughly grated Guinness Cheddar
2 large free range egg yolks
150g crème fraiche
Sea salt and freshly ground black pepper
4 x doorstop thick slices of good quality bread (we think that rye bread is best)

SERVES

2

COOKS IN

Ready in 15 minutes

DIFFICULTY

Easy

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