Irish Stew
Serves 6
What makes this beef stew Irish is the Guinness Stout, a dark beer that some people love but is an acquired taste. Since this recipe only calls for 1 cup of Guinness and Guinness comes in a six pack you’ll have an opportunity to get used to it, only stay away from sharp objects and open flames while you, do as acquiring this taste may impair your judgment.
- Olive oil
- Butter
- 2 Stalks Celery - chopped
- 1 small bag Baby carrots - chopped
- 1 large Onion - chopped
- 1 ¼ lbs Beef Chuck Roast – cut into 1 inch cubes
- Flour seasoned with Kosher salt and pepper
- 6 Garlic cloves – minced
- 6 cups Beef Stock
- 1 cup Guinness Stout
- 1 cup Red Wine - Cabernet
- 1 tbsp Sugar
- Bouquet Garni *
- 3 lbs Russet Potatoes – 1 inch cube
- 2 tbsp fresh Parsley – chopped
- Salt and pepper
- Heat 1 Tbsp olive oil and 1 Tbsp butter in a stock pot
- Add celery, carrots and onions – add salt and pepper, stir
- While vegetables are cooking coat beef in seasoned flour
- Heat oil in heavy sauté pan
- brown beef on all sides – do not crowd
- add garlic and cook briefly then add 1 cup of the Guinness, wine and Beef stock mixture scraping up any browned bits
- Pour into stock pot – repeat as necessary until all the beef is browned
- Add any remaining Guinness, wine and Beef stock mixture to stock pot
- Season with sugar and add Bouquet Garni
- Cover and simmer 1 hour stirring occasionally
- Preheat oven to 400°
- Toss potatoes in olive oil and arrange on baking sheet
- Roast in oven until done – about 45 minutes
- Remove Bouquet Garni
- Add potatoes and stir
- Adjust seasoning
- Serve with fresh parsley and French Bread
* Bouquet Garni
1 bay leaf , 3 sprigs thyme, 4 large sprigs parsley (including stalks), 4 inch piece celery stalk with leaves two 4 inch pieces leek (green part)
Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with the remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.
