I can't believe it has been so long since I have posted. Time just seems to be flying by at a rapid pace these days. Long completed are the winter holidays, awards shows and football. Spring buds are beginning to pop, March Madness is upon us {I heart my Zags} and the days are getting longer. Several blog ideas have been swirling around in my head for weeks, but I have not been able to find a spare minute to tap into the creativity waiting to blossom onto the page. I did want to jump on quickly and make sure to get my Irish post in before the Ides of March blow right past us! Fun fact of the month: Saint Patrick, the color green and shamrocks are so closely linked together because the 5th century missionary used shamrocks to teach the concept of the Holy Trinity. For him, a shamrock was the living example of the "three-in-one." The four leaf clover has always been considered a symbol of good luck in Ireland. According to legend, the leaves of the clover represent faith, hope and love, with the fourth leaf added by God as a special lucky charm. May the luck and blessings of the Irish be with you!
Every March my Irish heritage makes an appearance in the kitchen and I begin to crank out entrees from the homeland of my mother's ancestors, so perfect for this time of year...comfort food for the last of the blustery weather and dark days. This year I crafted the traditional Corned Beef and Cabbage, soda bread, Shepherd's Pie {okay, I bought that at Costco, but it is on my list of dishes to tackle for next year:)} and my best Irish fare, Guinness Stew from scratch! Guinness is sacred in the heart of any Irish soul. One of my favorite memories from traveling Ireland a few years back was a tour through the Guinness Brewery in Dublin, complete with a frothy glass of the dark nectar that some would say is proof God loves us and wants us to be happy :). So much fun!
Guinness beef stew is a hearty course that is both time consuming and takes a lot of love. However, the end result is delectable, and it gets even tastier for leftovers as the medley thickens and the savory flavors continue to marinate. A deliciously rich stew with beef that melts in your mouth as a consequence of being so perfectly tenderized by red wine and stout Guinness. Pairs beautifully with a wedge of warm soda bread and some sharp white vintage cheddar cheese. Erin Go Braugh!
Buon Appetito ~ Sarah
Irish Guinness Beef Stew
INGREDIENTS
Olive Oil
1/2 Cup All-Purpose Floor
2.5 Pounds Boneless Roast Meat {Trimmed and Cut into 1-Inch Cubes}
Kosher Salt
Freshly Cracked Pepper
1/2 Teaspoon Fresh Thyme
1 Bay Leaf
1 Tablespoon Caraway Seeds
1 Large Yellow Onion
2 Cloves Fresh Garlic {Minced}
2 Tablespoons Tomato Paste
4 Cups Low Sodium Beef Stock
3/4 Cup Red Wine
2 Tablespoons A1 Steak Sauce
1 Bottle Guinness Stout
1 1/2 Cups Carrots - Unpeeled, Cleaned & Chopped Diagonally
1 1/2 Cups Parsnips - Unpeeled, Cleaned & Chopped Diagonally
1 Cup Frozen Peas
5 Yukon Gold Potatoes; Unpeeled and Coarsely Chopped
Fresh Parsley
DIRECTIONS
1. In a large stockpot or Dutch over, heat olive oil {start with 2-3 Tablespoons} over medium heat.
2. Sprinkle beef with cracked pepper and salt.
3. Dredge the beef through the flour. This step helps seal in the juices and flavor, as well as acts as a thickening method for your stew. You can do this one piece at a time by putting the flour into a bowl and coating the beef on all sides. For those wanting to save a little time, place all of the flour into a plastic zip lock bag. Add half of the beef, close up bag and shake to your hearts content until all of the beef pieces are sufficiently covered. Remove the beef from the bag and repeat with last half of beef. *I have done the dredging both ways and they have each worked equally well.
4. Brown the dredged beef cubes on all sides in the oil for 2-3 minutes. You will probably have to do half of the beef at one time, remove that portion and than do the second half of the beef. Add more oil to the pan if necessary.
5. Remove beef from the stockpot with a slotted spoon and set aside.
6. Add onion to the stockpot with more oil if necessary. Cook for approximately 5 minutes, or until tender, stirring occasionally.
7. Add in garlic and stir for 1 minute. Stir in tomato paste and cook for one minute, stirring constantly to avoid burning.
8. Stir in beef stock, wine, A1 and Guinness. Make sure to scrape the bottom of the pan in order to loosen any brown bits.
9. Add thyme, caraway seeds and more black pepper to taste.
10. Return beef to the stockpot and bring to a boil. Cover, reduce heat and add bay leaf to the top. Simmer for 1 hour.
11. Add the potatoes, carrots and parsnips. Bring to a boil. Cover, reduce heat and simmer for 45 minutes or until the vegetables are fork tender. Stir in frozen peas. Make sure to remove the bay leaf.
12. Sprinkle freshly minced parsley on top & serve.
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