Kristine
Sun, Apr-04-04, 12:13
If you're not a beer fan, let alone a Guinness fan, don't go "ew" yet - the lady who gave me this recipe hates beer and LOVES this stew. I screwed it up several different ways and it was still delicious. :thup:
This recipe has to be put together the night before (or the morning of.)
2 lbs cross rib roast (I actually just used stewing beef.)
2 tbsp oil
2 medium onions, sliced (you could cut back on this to save on carbs)
4 cups bite sized mushrooms (I just sliced larger ones)
6 slices bacon, raw, chopped
1 Tbsp tomato paste (I increased this to thicken it)
1 tsp grainy mustard
1/4 tsp each salt and pepper
1 440-ml can Guinness Draft
Preheat oven to 350. Cut roast into bite sized pieces. Heat oil in a dutch oven or other oven-proof pan. Brown beef , remove. Add bacon, cook until nearly done. Add onion and mushroom, cook until liquid is almost evaporated. Stir in tomato paste, Guinness, salt, pepper, and mustard. Mix well. Add browned beef. Cover and cook in oven for 1 hour. Cool and refrigerate overnight, or at least a few hours to tenderize the meat. Heat and serve.
The original recipe called for flour as a thickener, but I just added a little extra tomato paste and simmered it uncovered on the stove to thicken.
Optional: this was originally a pie recipe. If you have a low carb crust that you think would work, put the chilled meat in a cassarole dish, and put the crust on top. Make slits in the crust. Bake at 400 for 30 min or until crust is cooked.
Makes 5 servings. Per serving: 760 calories, 48 g fat, 62 g protein, 9 g net carbs (11 total - 2 fiber)
The calories look alarmingly high, but this is assuming you didn't discard any fat. You could drain some of the beef and bacon fat. You could also cut carbs by reducing the tomato paste and onions.
This is delicious - I wish I had a slice of LC bread to mop up the sauce. :yum:
This recipe has to be put together the night before (or the morning of.)
2 lbs cross rib roast (I actually just used stewing beef.)
2 tbsp oil
2 medium onions, sliced (you could cut back on this to save on carbs)
4 cups bite sized mushrooms (I just sliced larger ones)
6 slices bacon, raw, chopped
1 Tbsp tomato paste (I increased this to thicken it)
1 tsp grainy mustard
1/4 tsp each salt and pepper
1 440-ml can Guinness Draft
Preheat oven to 350. Cut roast into bite sized pieces. Heat oil in a dutch oven or other oven-proof pan. Brown beef , remove. Add bacon, cook until nearly done. Add onion and mushroom, cook until liquid is almost evaporated. Stir in tomato paste, Guinness, salt, pepper, and mustard. Mix well. Add browned beef. Cover and cook in oven for 1 hour. Cool and refrigerate overnight, or at least a few hours to tenderize the meat. Heat and serve.
The original recipe called for flour as a thickener, but I just added a little extra tomato paste and simmered it uncovered on the stove to thicken.
Optional: this was originally a pie recipe. If you have a low carb crust that you think would work, put the chilled meat in a cassarole dish, and put the crust on top. Make slits in the crust. Bake at 400 for 30 min or until crust is cooked.
Makes 5 servings. Per serving: 760 calories, 48 g fat, 62 g protein, 9 g net carbs (11 total - 2 fiber)
The calories look alarmingly high, but this is assuming you didn't discard any fat. You could drain some of the beef and bacon fat. You could also cut carbs by reducing the tomato paste and onions.
This is delicious - I wish I had a slice of LC bread to mop up the sauce. :yum: