Irish Stew

 


Ingredients:

  • 2 lbs stewing beef
  • 3 tbsp all-purpose flour
  • 2 cooking onions
  • 3 cloves garlic (1 tbsp, or to preference)
  • 4 med potatoes
  • 2 large carrots
  • 2 ribs celery
  • 1 large parsnip
  • 1 can Guinness (440 ml)
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1/4 cup tomato paste
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
Instructions:
  1. In a bowl, mix together 3 tbsp flour, 1 1/2 tsp salt and 1/4 tsp black pepper (or whatever ratio you like)
  2. Heat up some oil in the bottom of a large saucepan
  3. Coarsely chop 2 onions, 4 potatoes, 2 carrots, 2 ribs celery, 1 parsnip and mince garlic
  4. Toss 2 lb stewing beef in flour mixture and put into heated saucepan slowly, never overcrowding the bottom of the pan
  5. Brown but don't cook through the pieces of beef and set aside
  6. Put chopped onion into saucepan, adding oil if necessary, and cook for about 10 min
  7. Add minced garlic and cook for another minute
  8. Add the rest of the vegetables (potatoes, carrots, celery, parsnip) and cook for another 5 min
  9. Add 1 can Guinness and bring to a boil (deglaze the pan here by scraping off the bits stuck to the bottom), cook for 2 min
  10. Return beef to saucepan, and add 1 cup beef broth, 2 tbsp Worcestershire sauce, 1/4 cup tomato paste, 1 tsp thyme, 1 tsp rosemary, and additional salt and pepper to your preference
  11. Bring to a boil, the reduce heat and cover. Let simmer for 1 hour
Yield: A big pot of stew

Source: https://www.daringgourmet.com/irish-beef-guinness-stew/

Description:

This is kind of like our St Patrick's Day tradition. We've used this recipe two years in a row and this year we paired it with soda bread. Just posted my soda bread recipe before this one.

The original recipe said to cook bacon and then use the fat to brown the beef, returning the bacon and browned beef to the saucepan at the same time. That sounds delicious, but kind of out of place. I just used vegetable oil.

Most recipes say that lamb is more authentic than beef. That's probably true, but lamb's kind of a taboo animal for me psychologically, and I'm just less likely to have easy access to it.

I always add more garlic than called for, and I probably doubled what's stated in this recipe.

The original recipe said to let it simmer for two hours, but I've no idea why. I only cook my beef stew for one hour, and there's nothing in this recipe that should make it take longer. Everything was well cooked through after one hour. The only thing I can think of is that it might cook down some of the liquid. Indeed, this one came out a little soupy, although I would think that would be more because it didn't call for a thickening agent.

Instead of a parsnip, you could just use an extra carrot. The parsnip's a little playful, but I don't mind going out of my way to get one since I generally only do this once a year.

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