|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Irish Pub
Suzanne Etienne
Buy This at Allposters.com
La Belle Cuisine
Irish Beef Stew with Guinness Stout
The Frugal Gourmet on Our Immigrant Ancestors:
Recipes You Should Have Gotten from Your Grandmother
By Jeff Smith, 1990, William Morrow and Co., Inc.
 
“Yes,
the Irish have traditionally drunk a lot of stout. Stout is a dark and rich
beer, and it is often mixed with an equal amount of regular beer in order to
produce an
‘arf and arf’. In this beef stew, a very traditional dish both in
the old country and
here, the stout is a major flavoring. I love it!”
Serves 4-6
2 tablespoons olive oil
3 bay leaves
2 pounds beef stew meat, cut into 1 1/2-inch
to
2-inch cubes
(with some fat)
1 large yellow onion, peeled and cut
into 1/4-inch slices
2 cloves garlic, peeled and chopped
1 teaspoon dried thyme, whole
1 teaspoon dried rosemary
2-3 tablespoons all-purpose flour
3/4 cup beef stock, or use canned
1/2 cup Guinness stout
1 tablespoon chopped parsley
1/2 pound carrots, sliced
Salt and freshly ground black pepper to taste
Heat a 6-quart
stove-top casserole and add the oil and the bay leaves.
Cook the bay leaves
for a moment and then add the meat. Brown the
meat
on both sides on high
heat. Add the sliced onion and cook for a
few minutes until it is clear.
Reduce the heat to low and add the garlic,
thyme, rosemary, and flour, and
stir well until smooth.
Add the beef stock and stout; simmer, stirring, until the
stew thickens a
bit. Add remaining ingredients and cover. Place the pot
in a 275-degree
[F] oven
for about 2 hours, stirring a couple of times. Check for salt
and pepper before serving.
Featured Archive Recipes:
Beef and Guinness Pie
Irish Boiled Dinner
Lamb and Stout Casserole
Index - Beef Recipe Archives
Index - St. Patrick's Day Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
