So this week's challenge was cooking with alcohol. I don't like wine. I don't like vodka sauce (despite my love for tomato sauce and vodka, the two should not be mixed imho). This left me wondering, what can I make with the alcohol that we do like. I briefly considered beer bread but since it poses too much of a hazard for my waistline (mmmmm buttery beer bread....) I instead used Guinness stew as inspiration.
Now we don't really like Guinness in my house. Yes I do have Irish blood but I don't touch Guinness or Irish Whiskey. The boy loves him some Jameson. I, however, hate the stuff. Instead I decided that hard cider was a good option, so hard cider beef stew ensued!
I base my stew on a recipe in the Fix It and Forget It Big Cookbook, changing it a bit based on what's in the house and preferences.
I began by chopping up a chuck roast into stew sized bites.
Then I tossed my 1.5 lbs of chuck in 1/4 c. of flour and spiced it liberally with salt, pepper, and paprika.
Next I chopped up potatoes, carrots, celery and an onion and added it to the pot. I also added a sprinkling of basil.
Followed by pouring on around two-ish teaspoons of Worcestershire sauce, a bottle of hard cider and most of pack of beef broth.
Cover and cook on high 4-6 hours or low 10-12. I wound up cooking on high 1 hour and then low 8 hours and my potatoes were not thoroughly cooked. They needed another 2 hours or so on low.
If you sub the hard cider for more beef broth, this is my standard beef stew recipe and I love it. With the hard cider it added a little more of a tang I guess is the best way to describe it and is still definitely delicious!