As if Vance and I need an excuse to drink Guinness and eat cheddar...but you know how we like to observe holidays!
Guinness Irish Stew
5 tablespoons olive oil
1.5 pounds stew beef, cubed
course salt and fresh ground pepper
2 cups leeks, sliced (just the white part, the green fronds can be drizzled with EVOO and S&P and roasted for a healthy snack)
2 cups Guinness beer
5 cups beef stock
1 14.5 oz can diced tomatoes
1/2 pound parsnips, peeled and cut into 2-inch pieces
1/2 pound carrots, peeled and cut into 2-inch pieces
1 pound russet potatoes, peeled and cut into 2-inch pieces
2cloves garlic, minced
3 teaspoons dried rosemary
1/2 pound carrots, peeled and cut into 2-inch pieces
1 pound russet potatoes, peeled and cut into 2-inch pieces
2cloves garlic, minced
3 teaspoons dried rosemary
3 teaspoons dried thyme
1 cup peas, shelled or frozen
2 tablespoons tomato paste
1 cup peas, shelled or frozen
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
2 bay leaves
1 tablespoon sugar
Preheat the oven to 400 degrees. In a heavy-bottomed pot (like a Dutch Oven), heat 2 tablespoons of the olive oil. Dry the beef well with paper towels. When the oil is hot, add the beef and brown evenly in batches being careful not to crowd. After browning on all sides (about 5 minutes) remove the beef from the pot and set aside. Add about 1 tablespoon of oil and the leeks and saute until soft - remove. Add beef stock, Guinness, tomato paste, sugar, 1 teaspoon Thyme, 1 teaspoon Rosemary, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Add beef back into the pan. Reduce heat to medium-low, then cover and simmer for an hour, stirring occasionally.
While the beef mixture is simmering, combine the parsnips, carrots, potatoes and garlic in a large bowl. Toss with remaining olive oil, salt and pepper, 2 teaspoons thyme and 2 teaspoons rosemary. Place the vegetables in a roasting pan and place in a 400-degree oven. Roast for 45 minutes, stirring every 20 minutes, until vegetables are tender. Remove the vegetables from the oven and add the roasted vegetables, sauteed leeks, and peas to the beef mixture. Simmer uncovered for about 45 more minutes.
Preheat the oven to 400 degrees. In a heavy-bottomed pot (like a Dutch Oven), heat 2 tablespoons of the olive oil. Dry the beef well with paper towels. When the oil is hot, add the beef and brown evenly in batches being careful not to crowd. After browning on all sides (about 5 minutes) remove the beef from the pot and set aside. Add about 1 tablespoon of oil and the leeks and saute until soft - remove. Add beef stock, Guinness, tomato paste, sugar, 1 teaspoon Thyme, 1 teaspoon Rosemary, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Add beef back into the pan. Reduce heat to medium-low, then cover and simmer for an hour, stirring occasionally.
While the beef mixture is simmering, combine the parsnips, carrots, potatoes and garlic in a large bowl. Toss with remaining olive oil, salt and pepper, 2 teaspoons thyme and 2 teaspoons rosemary. Place the vegetables in a roasting pan and place in a 400-degree oven. Roast for 45 minutes, stirring every 20 minutes, until vegetables are tender. Remove the vegetables from the oven and add the roasted vegetables, sauteed leeks, and peas to the beef mixture. Simmer uncovered for about 45 more minutes.
Serve with Irish soda bread (Whole Food's is delicious) and (yet another) Guinness. Enjoy!
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