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?
As nice as it looks, I'll have to decline your kind offer. Although I don't mind a dumpling or two.
ReplyDeleteYummy....& 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.
ReplyDeleteBeef stew with dumplings....one of my favourite winter dinners. (Not keen on the kidneys, though, very much an acquired taste.)
ReplyDeleteI hope you followed it with a large helping of apple crumble and custard, for the perfect meal !!
Back from his thespian exploits he's finally back in the kitchen!
ReplyDeleteWell done Phil. I'd happily sample the stew.
Looks and sounds delicious!
ReplyDeleteYour photo and its’ source have been featured on the World Food Guide website:
http://worldfood.guide/photo/skirts_and_kidneys_1302/