Steak and Stout Stew

[deusinnomen]

This is a variation of a meal I had last night at the Cricketeer's Arms, an English pub down here in Orlando. They offered a fantastic Steak and Stout stew that was served in a large heated ceramic mug with a pastry dough shell on top, chips and mixed vegetables on the side. I savored it slowly and practically purred the whole time. Then, as I

Comments

[zentiger]

How finely do you chop your onions?

Also, you should really consider using a porter instead of a stout sometime. It's a very different but super-awesome flavor.

[deusinnomen]

Approximately 1/4" dice.

In this case, I'm gonna try it with a dark, dark stout cause I want to match the flavor as much as possible. I'm open to experimentation after cementing the initial recipe.

[razornails]

sounds good, but I don't eat beef.
Do ya have a chicken/turkey/pork option?

:)

[deusinnomen]

It's not the same without beef. However, you could probably do the same with lamb, if your budget is WTF rich, or you could try chicken I suppose but it would not have the same taste. Mind you, I think you might prefer it that way. Try it with 2.5 pounds of chicken, meticulously cleaned of fat, cartilage and connective tissue... pure meat is required for this.,

[axegrrl]

> 8 to 15 ounces mushrooms (to taste), drained and sliced
Drained??

Have you tried crimini or portabella mushrooms, perhaps sauteed prior to being marinated?

[deusinnomen]

You'll have to forgive me, but I actually only marginally tolerate mushrooms in a sliced format. While I greatly appreciate the flavor, it's the texture that is a deal-breaker for me. I have a bit of a truce with non-Asian mushrooms that are sliced, as they're thin enough to get past the texture weirdness for me.

*drools*

[unhipster]

Oh man, that sounds delicious. I'm not such a big mushroom fan, but I can tolerate them in stews and sauces.