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Monday, 9 January 2012

skirt and kidney stew with Guinness

Feeling in the mood for some winter warmth today I made myself a stew from beef skirt, lambs kidneys, beef stock, flat leaved parsely, carrots, new potatoes, mushrooms, garlic, shallot onions, horse radish sauce, lots of pepper and salt, Guinness and finally some suet dumplings and green beans. Yum yum!









There's enough left for three more meals. Want some?

5 comments:

Gailsman said...

As nice as it looks, I'll have to decline your kind offer. Although I don't mind a dumpling or two.

Karen said...

Yummy....& I approve of the 'Chef's Perks' in the form of a glass of the black stuff. I make something similar but minus the kidneys, as I don't like offal, & cook it in a slow cooker.

Jean said...

Beef stew with dumplings....one of my favourite winter dinners. (Not keen on the kidneys, though, very much an acquired taste.)

I hope you followed it with a large helping of apple crumble and custard, for the perfect meal !!

Peter said...

Back from his thespian exploits he's finally back in the kitchen!

Well done Phil. I'd happily sample the stew.

Loader said...

Looks and sounds delicious!
Your photo and its’ source have been featured on the World Food Guide website:
http://worldfood.guide/photo/skirts_and_kidneys_1302/