 Beef Stew & Guinness
(Serves 6)
The wonderful dark Guinness stout gives this elegant stew a flavorful boost.
4 T vegetable oil
3 lbs. trimmed beef chuck (½” cubes)
3 medium onions (diced)
1 tsp. dried thyme
2 bay leaves
1 tsp. salt
Black pepper to taste
12 oz. Guinness stout
10 oz. beef broth
2 C each: parsnips, rutabaga and carrots (cut into 2” sections)
1 C fresh or frozen peas
1/2 C fresh parsley (chopped)
Beef: in a Dutch oven, heat oil till hot and brown beef in small batches, removing each batch before adding the next one. Drain any remaining oil, add 1T fresh oil and sauté onions until lightly browned. Return meat and juices to pot. Add thyme, bay leaves, salt, pepper, Guinness and beef broth. Cover and bring to a low simmer. Cook gently for 1-2 hours, till beef is tender.
Assembly: add vegetables, except peas, and simmer till tender, about 10 minutes. Add peas and cook 5 minutes more. Remove meat and vegetables to a casserole. Reduce broth till slightly thickened. Stir in parsley and pour over meat and vegetables before serving. Serve with mashed or boiled potatoes, or Colcannon. |
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Tips & Glossary: Irish
A special note about these recipes: they came from my friend Nan—yes, the very She of the Marley and Me LitPick (January '07). She lived in Ireland for a while and married an Irishman. These recipes are some of her family standbys. Nan is a discerning reader and a wonderful cook.
Irish cooking is quite familiar to many Americans, and so you won't find surprises in the ingredient or spice lists. You probably have much of what's called for in your pantry—or else it's readily available in any grocery store.
You'll also notice these recipes call for a lot of root vegetables. They are are a staple of the Irish kitchen: potatoes, carrots, and parsnips are particular favorites. In Ireland, vegetables are served simply, but with lots of butter.
Meats are subjected to the slow-cook method. That's because, historically, the Irish used less-expensive, tougher cuts of meat. Our Irish Lamb Stew, for instance, actually calls for meat from the lamb's neck, not exactly the most tender cut of meat.
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