17
Mar
07

Happy St. Patrick’s Day

guinness-stew.jpg

I don’t know how your Paddy’s Day is looking, but ours came with about a foot of snow.

No worries. We’re safe inside with a sixpack of Guinness and all the makings for Beth Fitzpatrick’s Guinness Stew. (It’s a rare holiday when the Fitzpatricks don’t have ham, so consider yourself fortunate to be trying this, at all.)

As me sainted father would say, Slainte.

GUINNESS BEEF STEW

2 pounds London Broil, trimmed and cubed
3 tablespoons olive oil
2 tablespoons flour
Kosher salt
Freshly ground pepper
Cayenne
2 Vidalia onions, coarsely chopped
1 garlic clove, crushed and chopped
8 ounces tomato sauce
10 ounces Guinness Stout
2 cups carrots, large dice
Sprig of fresh thyme
Fresh parsley chopped for garnish

Toss beef with a little oil. Season the flour with salt, pepper and cayenne and then toss the meat with the flour.

Heat remaining oil in a large skillet over high heat. Brown the meat on all sides. Don’t crowd the pan, work in batches if necessary.

Reduce the heat. Add onions, garlic, and tomato sauce. Cover and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole, stoneware crock or Dutch oven.

Deglaze the skillet by pouring 1/2 of the Guinness into the skillet, scraping up the brown bits.

Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and bake in a 300 degree oven until the meat is tender, 2-3 hours.

Garnish the stew with parsley and serve.

Serve with roasted small potatoes and remaining bottles of Guinness.

— Padraig O Cearbhall

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1 Response to “Happy St. Patrick’s Day”


  1. 1 Beth and Terry
    March 19, 2007 at 12:19 am

    “A drink precedes a story” . . . and our St. Patrick’s day was full of both. We too enjoyed our Guinness Stew, accompanied by Scallion Champ (mashed Russets blended with scallions boiled in milk and lot of butter); Butter lettuce salad dressed with Shanagarry Cream dressing, (http://www.corkkerry.ie/content.asp?id=147); Guinness and Onion soup with Irish Cheddar crouton; Whiskey steak (a fantastic offering by my boss and friend, Brian Foster; homemade whole wheat/oatmeal bread; and for dessert, Apple Oatmeal crisp with Irish Whiskey cream and Bushmill-infused Irish coffees (topped with the remaining whiskey cream). Mmmmmmmm. . . . . . .

    Yes, there was a definite theme going here. Seems there was whiskey or guinness in nearly everything we consumed – and it was delightful!

    Easter will be here in a few weeks; and yes, there WILL be a ham!

    Beth


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Bonjour!

In culinary school and getting ready to trade the writing life for the cooking life. Or not. Might do both. At the moment I'm a feature writer for The Patriot-News in Harrisburg, Pa. My name is Pat Carroll.

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