Edible Adventures: Emerald Isle Beef Stew

Ireland has come a long way with their food in the past 10 years. The buzz word now from the culinary tourism board is “Ireland, the Fresh Island.” I was surprised when I visited how committed the local artisans were to their craft. The cheeses were incredible and plentiful in the local markets.

Cheesemonger at Waterford Market

Irish Favorite Breads at the Waterford Market

The breads there were made with soft wheat, which gave them a unique texture that’s hard to reproduce here in the Midwest since our wheat is mostly hard red winter wheat.

Scones at a Rathbaun Farm were fetching and satisfying

The Famous Blue Door in Adare that serves up local fare

The ingredients were always there, but now the talented chefs of the country are really putting out some creative foods these days. This dish was traditionally made with lamb, but can be easily made with stewing beef.

This classic dish was inspired by my tour of Ireland a few years ago. Best made the day before; it’s a dish that’s perfect for a do-ahead weeknight dinner with friends. The Guinness beer adds a tasty addition to a toasty, slightly caramel flavor and dark rich gravy. Two pounds of leg of lamb trimmed and cut into 2-inch pieces can be substituted for beef for an authentic Irish variation. Serve with Irish soda bread, sweet Irish butter and a tender green salad to complete the meal.

Ingredients:

1/2 cup all purpose flour

1 teaspoon table salt

1/2 teaspoon ground black pepper

Canola oil for searing

2 pounds of beef stewing meat such as chuck or bottom round, cut in 2-inch pieces

1 medium yellow onion, diced small

4 cloves garlic, crushed

2 tablespoons tomato paste

1 cup Guinness dark beer

2 cups low sodium beef broth

1 tablespoon Worcestershire sauce

2 bay leaves

1 1/2 tablespoons fresh thyme leaves

1 pound small red potatoes, quartered

3 stalks celery (8 oz. total) rinsed and chopped

6 medium carrots, peeled and cut in 1 inch pieces

1/2 cup chopped flat leaf parsley

Instructions:

1. Mix the salt and pepper with the flour and place in a shallow dish. Dredge the beef in the flour mix. Heat a large Dutch oven with a tight fitting lid over medium high heat. Pour enough oil into the pan to fill it to about 1/4 inch.
2. Sear the meat being careful not to overcrowd the pan. Stir occasionally, browning all sides. Cook in 2-3 batches about 8 minutes per batch. Using a slotted spoon, transfer cooked beef to a plate.
3. Placing the rack in the middle of the oven, preheat the oven to 350 degrees F.
4. Pour off all but 2 tablespoons of oil and sauté onions and garlic until translucent about 5 minutes. Add tomato paste and cook for 2 minutes more.
5. Add the beer and the beef broth, scraping the bottom of the pot to loosen the brown succulent bits of flavor. Mix in Worcestershire sauce, bay leaves, fresh thyme and add the beef back. Cover the pot and cook in oven covered until meat is tender about 1 1/2 hours.
6. Add potatoes, carrots and celery to the Dutch oven and continue cooking, place the lid back on the Dutch oven and cook until vegetables are tender, about 45 minutes longer. Season to taste with salt and pepper and stir in chopped parsley at the last minute right before serving.

Makes 6 two cup servings