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Friday, March 9, 2012

Guiness Irish Stew

Well Once Again!  
Just in time for St. Paddy's Day.
Make this ahead of time and enjoy your
 St. Paddy's Day all day long...





The Players!


I trimmed the fat from the meat and cut into 1 1/2" cubes.  
Placed the cubes in a small bowl and 
add 1 tablespoon of olive oil.

I trimmed the fat from the meat and cut into 1 1/2" cubes.  
Placed the cubes in a small bowl and add 1 tablespoon of olive oil.

Add 2 tablespoons of flour,  salt, pepper and a dash of cayenne.
Toss the meat about in flour mixture and coat well.


Heat 2 tablespoons olive oil in Dutch oven on high heat.  
Add meat and brown on all sides, remove the meat and set aside.
While meat is cooking,  peel and chop the onion, carrots, potatoes and garlic.


Add 4 tablespoons of water to 2 tablespoons of tomato paste and mix well.


After removing the meat from the Dutch oven, reduce heat to low and add in the chopped onions, garlic and tomato puree, mix well.  Cover and cook at a low simmer for 5 minutes.


Remove onion mixture from the pan.


Measure the Guinness and pour half of the Guinness to the pan, 
boil and stirring to deglaze the pan.


Return meat and onion mixture to the pan and 
add the remainder of the Guinness beer. 


Place 2 cups carrots, 1 cup potatoes, 2 thyme sprigs,  2 prunes
1 bay leaf, 4 cups of beef stock, 2 tablespoons brown sugar to 
the meat and onion mixture; stir well cover and place in a preheated 
300 degree oven for 2 hours. At that time increase oven temperature 
to 350 degrees and cook for 2 hours or until the meat is very tender.


Fresh out of the oven.


And into your bowl.


Dig in!

Happy Eating!



THE RECIPE:
Guinness Irish stew

2 lbs. Stew meat (I used loin top sirloin steak boneless) cut into 1 ½” cubes
3 tablespoons olive oil
2 tablespoons flour
Salt and freshly ground pepper
Pinch of cayenne pepper
1 medium onion roughly chopped (1 ½ cups)
2 garlic cloves, chopped
2 tablespoons tomato paste, diluted in 4 tablespoons water
1 ½ cups Extra Stout Guinness beer
2 cups largely diced carrots
1 cup largely diced potatoes
4 cups beef stock
1 tablespoon Worcestershire sauce
1 bay leaf
2 prunes
2 springs of thyme
2 tablespoons of brown sugar


Preheat oven to 300 degrees.

Trim the meat of any fat and cut into 1 1/2” cubes.  Place beef cubes in a small bowl and toss cubes with 1 tablespoon of olive oil, season with flour, salt, pepper and cayenne.  Toss meat about in flour mixture to coat.

Heat remaining 2 tablespoons olive oil in a Dutch oven over high heat.  Brown the meat on all sides and remove from the pan.  Reduce the heat to low and add in the onions, crushed garlic and tomato puree, stir well, cover and reduce to a simmer for 5 minutes.  Now remove onion mixture to the top of meat for the time being.  Add ½ of Guinness to pan and bring to a boil; stirring to dissolve the caramelized meat juices on the pan.   Return meat and onion mixture to the pan and add the remainder of Guinness beer. Place 2 cups carrots, 1 cup potatoes, 2 thyme sprigs, 1 bay leaf, 4 cups of beef stock, 2 tablespoons brown sugar to the meat and onion mixture; stir well, cover and place in a preheated 300 degree oven for 2 hours.  At that time increase oven temperature to 350 degrees and cook for another hour.
Garnish the stew with parsley and serve.


Happy Eating!

(Note:  the prunes and brown sugar helps take some of the bitterness away from the Extra Stout Guinness beer)!



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