You need a vacuum sealer for all of your extra meat...prevents moisture loss and freezer burn. I use on for EVERYTHING. Recently took some meat out of the freezer that had been frozen for 2 years. It was in perfect condition.
Watched a few of these vids. They're great, but it is outrageous how expensive beef is in Canada. This stew meat is typically bad cuts they throw under under the "stew meat" label in America. It is very cheap, and it should be.
It looks yummy! I’ve never cared for Guinness beer And was wondering what kind of flavor it brings into the stew? The butter and flour mix was a brilliant idea! Awesome job!
Thanks for watching. The Guinness beer gives a rich, savoury & nutty flavour to the stew and after 3 hours of cooking you cannot taste any beer. Thanks again for the comment 🙏
The fat is good tho… I stir it up or use it for flavoring food if there is way too much. Then again you are serving this with a generous amount of butter mixed with flour which is intriguing
2.5lbs stewing beef 1 tsp fine sea salt 1 tsp ground black pepper 3 tbsp oil for browning the meat 2 cups diced onion 6 slices bacon (reduced sodium), cut into small pieces 3 garlic cloves, finely chopped 1 cup carrots, large dice 1 cup diced celery 3 tbsp tomato paste 1 can (500ml) Guinness at room temperature 4 cups warm beef broth 3 bay leaves 3 sprigs of fresh thyme 3 tbsp unsalted butter at room temperature + 3 tbsp all purpose flour to thicken the sauce
When u get chicken or red meat like that from any stores , always dumb it in a colander washed it up with water splash on it & hand mix it in , as takes the all the blood and gooey stuffs out of it , make the meat clean before put it in the pot...like this all dirty ,sticky & bloody ewwww
As advised by health and food safety agencies in America, meats should not be washed before cooking. Washing any type of meat can spread pathogens in the kitchen through the water droplets during the process. While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned
