" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

When Irish Eyes Are Smiling

I'm so glad that March is here.
For me that signals that spring is just around the corner and for many, Spring break.
St. Patrick's Day is also coming up soon, and for that I have an authentic Irish stew recipe to share.

The stew's key ingredient here is Guinness
This beer is made from Guinness brewery a  brewery founded in 1759 in Dublin Ireland  by Arthur Guinness.
It is very dark and full of body and helps give the gravy a rich taste.
Browning the meat in small batches slowly allows the meat to become golden brown on the outside and not grey. By over crowding the pan the meat will cool down the pan and release too much water. So take your time it is well worth the effort.
I started the stew on the stove and then slow cooked it in the oven for a few hours.
By thickening the broth with cornstarch instead of flour  keeps the gravy color nice and dark.
Serve with Sourdough or Irish Soda bread.

Happy St. Patrick's Day!!

Guinness Beef Stew
  • ~ vegetable oil
  • 1 to 2 pounds of stewing beef or blade roast cut into 1 inch cubes
  • 1 onion diced
  • 3 carrots and parsnips cut up
  • 5 potatoes cut up
  • 4 cups of beef stock
  • 1 cup of  Guinness Beer
  • 2tbsp molasses
  • 2 tbsp each of thyme and parsley
  • 2 tbsp Worcestershire sauce
  • salt and pepper to taste
  • 3 tbsp cornstarch mixed with 1/4 cup cold water to thicken gravy
Preheat oven to 300F
In a dutch oven heat a couple of good glugs of  the oil and brown the meat slowly in batches until golden brown on all sides.
Remove to a plate.
Add the vegetables and cook for a few minutes until the onion softens.
Return the meat to the pot and add the liquids and spices.
Combine and bring to simmer.
Cover and place in the oven for about 3 hours.
Remove and place on stove top bring to low boil add the cornstarch mixture and stir until thickened.
Serve with warm bread.

Drink Suggestion: Guinness Original or Shiraz


No comments:

Post a Comment