IRISH STEW WITH GUINNESS

o   1 cup (250ml) homemade meat or chicken stock or low-sodium broth 

o   2 tablespoons (30ml) vegetable oil

o   3 pounds (1.25kg) whole boneless beef chuck roast

o   Salt and freshly ground black pepper

o   1/2 pounds carrots (250g; about 2 large carrots) peeled and cut into large dice 

o   1/2 pound yellow onions (250g; about 2 medium), cut into large dice 

o   4 medium cloves garlic, lightly crushed

o   2 (15-ounce) cans Guinness Draught beer (900ml)

o   1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine)

o   1 tablespoon (15ml) Worcestershire sauce

o   ½ pound small waxy potatoes (250g; about 20), such as baby Yukon Golds

o   Flat-leaf parsley, chopped, for garnish

Preheat oven to 300°F.

·      In a large Dutch oven, heat 2 tablespoons (30ml) oil over medium-high heat. Season cubed 2 inch chunks of beef  with salt and pepper and add to Dutch oven. Cook, mixing occasionally, until beef is well browned, about 10 minutes.

·      Add diced carrots, cubed onions and garlic to Dutch oven and cook, mixing occasionally, until lightly browned, about 5 minutes.

·      Add stock, Guinness and Worcestershire sauce and bring to a simmer, then lower heat to maintain simmer.

·      Add potatoes and bouquet garnis.

·      Transfer to oven, cover with lid and cook for 2 hour, stirring every 30 minutes.

·      Continue to cook until beef and potatoes are tender, removing lid for last 20 minutes.

·      Remove stew from oven.

·      Discard the bouquet garnis.

·      Allow to cool slightly before serving, then serve topped with chopped parsley.

Bon apetite…

(My Irish Stew Recipe was on local magazine where they put me on the cover this month,  check my page for the interview, and please like and follow; https://www.facebook.com/cucinaberna/)