I know I’ve had a far larger gap in my posts then I anticipated or wanted… Unfortunately, I’ve been sick with the cold/flu/plague to end all cold/flu/plagues.
All I’ve wanted to do for the last 17 days is lay on the couch and wallow in misery… And honestly, that’s pretty much what I did. And despite the fact that it’s spring (sort of, anyway), all I’ve wanted to eat lately is soup. Bowl after bowl after bowl of soup.
I won’t lie, being so sick has kept me almost entirely out of the kitchen, so my soups have been a from-the-can masterpieces, though I finally did venture out from under the blankets to try and come out from my medication-induced fog to make a soup from Disney.
I blame it on being sick and having to see Twitter update after Twitter update of people in EPCOT for their Flower and Garden Expo, but I just missed cooking and Disney so much that I needed a food related fix. And even though I know this is so not a spring recipe, it’s either soup or nothing for me right now.
I chose a nice, easy recipe from Rose and Crown… Something that looked great and was fairly low-effort to put together. And it had both beef and beer, so really, what is there to not love about this?
Granted, this is a stew and not a soup, but it is utterly soul-pleasing, especially for those of us who are sick and suffering from EPCOT homesickness. Plus, I needed a good excuse to buy some good beer.
Besides totally hitting the spot, this dish is ridiculously easy to put together, makes the house smell amazing, and makes a fairly decent amount. I really changed nothing, though I do think I let it simmer a bit longer as I was expecting it to thicken up a bit more then it did initially.
I know at Rose and Crown, they sometimes put a bit of mashed potato in the center of the bowl and top it with a cheese crisp… But that was a little more commitment then I was willing to give. That said, I bet it would have tasted awesome.
But I’ll let the recipe do all the talking, both because the dish is really that heartily delish, but after spelling “cheese” as “schese” it’s evident I need either less cold pills or more sleep. Or maybe more stew…
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As is served at Rose and Crown Pub and Dining Room, England Pavilion, EPCOT
°o° 2 pounds sirloin steak, cubed
°o° 1/2 cup flour
°o° 2 tablespoons olive oil
°o° 2 bay leaves
°o° 1 clove garlic, chopped
°o° 1 cup yellow onion, diced
°o° 1/2 cup carrots, peeled and diced
°o° 1 tablespoon fresh thyme, chopped
°o° 1 tablespoon fresh rosemary, chopped
°o° 1/4 teaspoon red chili flakes
°o° 1 cup Guinness Stout
°o° 4 cups beef broth
°o° course salt and fresh ground pepper to taste
Put steak and flour in a plastic, resealable bag. Seal and shake vigerously to coat the meat. Set aside.
Heat oil in a large stockpot: add steak (reserving remaining flour in bag) and cook over medium-high heat until browned, stirring occasionally. Add bay leaves, garlic, onions, and carrots, and cook about 5 minutes, or until tender. Sprinkle in remaining flour, cook 1 minute while stirring constantly. Add thyme, rosemary, and chili flakes.
Slowly stir in Guinness Stout, scraping the bottom of the pot to deglaze the pan. Stir until smooth, thickened, and bubbly. Season with salt and pepper. Simmer gently for 5-10 minutes.
Slowly add beef broth and bring mixture to a boil. Boil about 5 minutes, then reduce heat to a simmer. Cover and simmer for 1 hour, allowing stew to continue to thicken and reduce by over 1/3. Before serving, remove bay leaves.