Have some Guinness draught that made some pretty good stew and
wondering what else to cook with it. It's robust like Worcestershire
and bitter like molasses, so I reckon it'll be pretty good in a bbq
sauce, but haven't seen any recipes I like yet. Also don't know how
much of it I should put in.

I mix them internally on a regular basis.

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> wrote in message
oups.com...
> Have some Guinness draught that made some pretty good stew and
> wondering what else to cook with it. It's robust like Worcestershire
> and bitter like molasses, so I reckon it'll be pretty good in a bbq
> sauce, but haven't seen any recipes I like yet. Also don't know how
> much of it I should put in.
>

On a (non BBQ) note, I use been in cooking all the time. A particular
favourite is beef stewed in Chimay. Living in the UK though, I also have a
great range of traditional beers to cook with (and drink). I also like to
make maple syrup and beer cornbread.

Beef in Chimay
3lbs good stewing beef cut into 1-2inch cubes
1 litre (c. 2 pints) Chimay beer (or whatever good dark beer you have -
don't skimp on the beer here - go for quality)
24 or so small onions or shallots
6 large carrots - cut up into chunks same size as the beef
1 large swede or turnip - cut into chunks same size as the beef
1 bay leaf
some fresh thyme
Pain flour, english mustard powder, S&P, EVOO

mix the flour, mustard powder and S&P together, then coat the beef cubes in
the flour mixture
brown the beef in a big casserole dish in EVOO, remove and set aside
brown the onions or shallots in the same casserole, throw the beef back in,
add the beer, chuck in the carrots, swede, herbs etc. If you dont have
enough beer to cover the ingredients in the pot, get more beer. Failing
that, add water.

Put a lid on the casserole and either cook on a low hob or low oven for.....
well, until it's ready. 2 hours or so although as long as your heat is not
too low, you can put this in theoven in the morning and come back for
dinner.

A great touch to this is to make up a dumpling mixture from shredded beef
suet, self raising flour, herbs and water and then drop golf ball sized
lumps of this onto the top of the stew, cover and put back in the over for
the last 30 minutes.......yummy herby dumplings on the top. Alternatively,
serve with creamy garlic mashed potatoes.