Guiness Beef Stew 健力仕黑啤牛腩煲

今天3月17日是愛爾蘭的 St. Patrick's Day. 世界各地有愛爾蘭人居住的地方，便不難見到有愛爾蘭人穿着全身綠色的衣服來慶祝一番！雖然香港對這個節日不太認識，但有一支愛爾蘭黑啤香港人一定十分熟悉，便是健力士黑啤 Guinness!

以下這個連結是介紹有關 St. Patrick's Day!
http://www.history.com/topics/st-patricks-day/history-of-st-patricks-day

相信很多人也試過炆牛腩煲，這個用健力士黑啤炆的牛腩煲秘訣也不例外，便是越耐越細火就會越入味和越嫰。若前一晚製作，味道和口感會更提升！

材料：

牛腩 x 300克
煙肉 x 120克 (切小片)
雜菇 x 300克 (切片）
健力士黑啤 x 1支
牛油 x 20克
蒜蓉 x 2茶匙
紅蔥頭 x 3粒 (切片)
月桂葉 x 3片
小茴香 x 1茶匙
百里香 x 1茶匙
茴香籽 x 1/2茶匙
海鹽 x 1/2茶匙
黑胡椒粉 x 1/2茶匙
粟粉 x 1-2湯匙

做法：

1. 把焗爐預熱至160度。
2. 用牛油爆香蒜蓉和紅蔥頭，加入牛腩、少許鹽和黑胡椒粉炒至金黃色，放於可入焗爐的砂鍋裏。
3. 用少許牛油炒香煙肉，加入砂鍋裏。
4. 用同一個鑊，加少少油炒香雜菇，也加入砂鍋裏。
5. 用同一個鑊 (因這是味道的精髓所在) ，加入健力士黑啤，煮滾，再加入砂鍋。
6. 加入其餘香料，拌勻，蓋上蓋子放入焗爐焗兩小時。
7. 上菜前，可用粟粉加水令汁變濃。

Happy St. Patrick's Day! Let's celebrate with a Guinness beef stew.

I believe many of you have made a beef stew before. The technique is the same, the longer and the lower temperature you cook this, the better the flavour and tenderness.

You may even cook it the night before as the flavour will be even more intensive.

Ingredients:

Stewing Beef x 300g
Bacon x 120g (cut into small pieces)
Mixed Mushrooms x 300g (cut into small pieces)
Guinness beer x 1bottle
Butter x 20g
Garlics x 2tsp
Shallots x 3pcs (cut into small slices)
Bay Leaves x 3pcs
Cumin x 1tsp
Thyme x 1tsp
Fennel Seeds x 1/2tsp
Sea Salt x 1/2tsp
Black Pepper x 1/2tsp
Corn Starch x 1-2tbsp

Directions:

1. Preheat the oven to 160c.
2. Put the butter in a frying pan over a medium heat, fry the garlics and shallots for a minute, then add in the stewing beef. Fry until it turns golden brown. Transfer it to a casserole.
3. Using the same frying pan, fry the bacon, then transfer it to the casserole.
4. Still using the same frying pan, add a little oil, fry the mushroom and also transfer to the casserole.
5. Boil the Guinness beef in the same frying pan, (where the flavour is) until bubbling. Transfer it to the casserole.
6. Add in all other herbs and seasonings. Mix it well. Put it in the oven for 2 hours.
7. Before serving, add in some cornstarch diluted in warm water, in order to thicken the sauce.