1.5 lb beef, cubed
1 can stewed tomatoes
3-4 potatoes, cubed
2-3 carrots, sliced into circles
4 sticks celery, sliced
1 onion, chopped
3-4 chopped fresh roasted green chiles
5 cloves garlic, sliced or chopped
2 tbsp olive oil
2 tsp ground corriander
cilantro for garnish, optional
beef broth, optional (could use water instead)
3 cups flour
3 teaspoons baking powder
1/4 cup sugar
1 bottle Guinness
1/4 cup melted butter
1. Heat up the dutch oven and pour oil. When heated, add in the meat. Add salt and pepper and add garlic. Cook until the meat is browned.
2. Add in onions, potatoes, carrots, tomatoes, green chile and celery. Add in ground corriander
3. Add beef broth to fill the dutch oven. You can vary your broth depending on how much liquid you like in your soup.
4. Add salt to taste.
5. Cover and cook for about an hour. Garnish with cilantro (optional)
1. Preheat oven to 375
2. Spray bread pan with cooking spray
3. combine 3 cups flour, 3 teaspoons baking powder, 1/4 cup sugar and 1 bottle Guinness beer. Mix well.
4. Pour batter into the bread pan.
5. Pour melted butter over the bread.
6. Bake for 55 minutes.
What we liked:
The green chile stew was great, not too spicy. The beer bread came out perfect with a crispy outer side - great served with butter.
What we didn't like:
Nick thought the soup was a litttttle spicy - but that's because he avoided all the chile until the end and ended up with a bowl of chile pieces!
What Kaspian thought about it:
He liked the bread and butter! Astrid liked it all - nom nom nom.
No change- perfect!