I had plan on making Irish stew for St. Patrick’s day, but it was Tuesday, and Tuesday I get home late from the kids’ swimming lessons, and I just ran out of time. So I made it last night instead. The recipe I used comes from The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother
The results were quite good, the herbs gave an amazing smell while being cooked, but were more subtle on the final product. My only problem was that the sauce was too liquid. If I make it again, I will uncover the pot during the last half an hour or so of cooking. I also did not put the carrots in the stew. I bought them, I swear, but I couldn’t find them anywhere! Now, it’s true that my kitchen is a mess, but I did look everywhere I could think of! I have to conclude that the two little bunnies who live in this house consumed them and won’t own up to it.
Irish Beef Stew
- 2 Tbsp. olive oil
- 3 bay leaves
- 2 lbs beef chuck, cut into bite-size pieces
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2-3 Tbsp. flour
- 3/4 cup beef broth
- 1/2 cup Guinness stout
- 1 Tbsp. chopped parsley
- 2 carrots, sliced
- salt & pepper to taste.
Preheat oven to 275F
Put a large pot on the stove, over high heat, and add the oil and the bay leaves. Cook for a moment, and add the meat. Brown on all sides. Add the sliced onion and cook until transparent, about 5 minutes. Reduce the heat to low and add the garlic, thyme, rosemary and flour. Stir until smooth. Add the broth and stout and simmer until the stew thickens a bit, stirring frequently. Add the parsley and carrots and stir. Season with salt and pepper, and stir. Cover the pot and place in the oven for about 2 hours.
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