Guinness Stew and Potato Cake

 

I saw this recipe being made on tv when I was watching a show called "You Gotta Eat Here Canada" and as luck would have it I also had the recipe book highlighting all the recipes on the show. This recipe originates from a pub in Charlottetown, PEI called The Churchill Arms. This stew is rich and hearty, flavoured with a can of Guinness beer and then topped with a golden mashed potato cake, pure comfort food.

Pie Filling:

2-3 Tbsp oil

2 lb(s) stewing beef

3 Tbsp flour

2 cups carrots, chopped

2 cups mushrooms, chopped 

1 onion, finely chopped

2 cup beef stock

2 cups Guinness beer 

3 bay leaves

2 Tbsp Worcestershire sauce

1 Tbsp basil

Kosher salt and pepper to taste

1-2 tablespoons cornstarch (to thicken as desired)



Potato Crust Topping:

6-8 potatoes (about 4 cups mashed)

1 cup flour

Kosher salt and pepper to taste

2 Tbsp butter (for frying)


Pie Filling Directions:

Heat the oil in a  large pot on medium heat.

Toss stewing beef in flour.

Add beef to oil in a pot in batches,  brown the meat, remove from pan.

Add a little more oil to the pan if needed. Cook the chopped mushrooms until golden

Add the carrots and the onions, cook for a few minutes. Then add the beef back into pot.

Add beef stock and beer, stir well.

Add bay leaves, Worcestershire sauce, basil and mix. Add some salt and pepper to taste.

Bring the mixture to a boil, reduce heat, and simmer for approximately 2-3 hours, until beef is tender. Alternatively, if you use an ovenproof pot, you can bake the stew in the oven at a temperature of 325 degrees F until the meat is tender.

To thicken the stew, add cornstarch to a little water, stir to combine. Add the amount necessary to achieve desired consistency. Taste the stew and add more salt and pepper if required. 


Potato Topping Directions:

Peel potatoes and boil until tender. Drain and mash until smooth, adding a little butter and cream if desired.

Potato Crust/Pancake:

In a large bowl, combine the mashed potatoes and flour. Salt and pepper to taste. Using your hands divide the mixture into 6 even balls. Flatten each ball with the palm of your hand.

Melt butter in a skillet over medium heat. Add potato cakes and fry until golden brown on both sides. The potato cakes are quite tender and delicate so handle with care.

Assembly: Pour the steak and stout filling into four separate bowls and place the hot potato cakes over each one.

Print Recipe:Guinness Stew and Potato Cake

Brown the beef in small batches.

Remove beef and set aside.

Add a little more oil to the pan and add the mushrooms, cook until golden. Then add the onions and carrots. Cook for a 2 minutes more. 

Add beef broth and Guinness beer.

Add bay leaves, Worcestershire and basil. Add salt and pepper to taste. Simmer on stove top or bake in oven for 2-3 hours until meat is tender.

Once the stew is finished thicken with cornstarch. Add cornstarch to a little water, stir. Then add to stew mixture and over medium heat stir and cook until broth thickens to desired consistency.

Boil potatoes.

Mash with a little butter and cream. Add flour. Salt and pepper to taste.

Form into 6 patties.

Fry the potato patties in butter until golden on both sides. 

Add a serving of stew to a bowl and top with a potato patty and a little chopped parsley for colour.