Yesterday was another successful Saint Patrick’s Day in our house. Sons # 3 & 4 tried in vain, once again, to catch the leprechaun who left them some golden coins, right under their noses, without them noticing. Dinner featured several traditional Irish flavors, as well as some more ‘unique’ St. Paddy’s Day fare. Over the next 3 days I will be sharing the recipes we enjoyed. This Irish stew was a fun, festive way to celebrate the day and all it’s Irish glory. The stout adds the perfect finishing touch to what otherwise, would be a more traditional beef stew. Pair this with a freshly baked loaf of Irish Soda Bread (recipe coming tomorrow) and you’ve got the perfect ‘ode to Irish heritage’ meal.
Guinness Beef Stew
1 tbsp olive oil
3 lbs beef or lamb stewing meat, cubed
6 cups potatoes, cubed
1 cup turnips, peeled and cubed (optional)
3 cups carrots, sliced or diced
2 cups onions, diced
1/2 cup pearl barley
1/4 cup water
1 tsp salt
1 1/2 cups Guinness (or other stout beer)
2 tsp dry thyme
2 whole bay leaves
1/2 tsp black pepper
6 cups beef broth
1/3 cup parsley leaves, minced
1. Heat 1 tbsp oil in large skillet, brown meat in small batches and place in the crockpot.
2. Over medium heat add onions to skillet and 1/4 cup water, stir scrapping up bits from bottom of pan and cook 5-6 minutes, or until onions soften.
3. Add spices and beer, bring to a simmer.
4. Remove from heat.
5. Add potatoes, turnips, carrots, and barley to crockpot.
6. Add broth to the crockpot.
7. Add onion mixture and stir well.
8. Cook on low for 6 hours, high for 3 hours.
9. Remove Bay leaves and Serve!