Sunday, March 14, 2010

Irish Beef Stew

In spirit of St. Patrick's Day, and my husband's Irish heritage.....I decided I try tackling an "irish recipe". Ryan had guard this weekend, and ever since we started dating -- it was been my favorite thing to surprise him with delicious, warm, loving meals for him. In fact, we decided yesterday that this tradition is probably what make him want to marry me. For, isn't the path to a man's heart through his stomach? ;) (Only kidding, folks.....)

So I present you with my first recipe post!! - I made modifications from the original recipes. And this one should serve 4-5 people comfortably!

1/4 cup olive oil
1pounds  chuck beef roast, cut into 1-inch pieces
5 large garlic cloves, minced (I did 4 minced, 1 whole & crushed)
4 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
1 can tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
4 cups russet potatoes, peeled, cut into 1/2-inch pieces
1/2 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley

1) Dry-rub marinate 1 pound chuck beef roast (diced up) for 1 hour. Lightly coat meat piece with Lawry's season-salt and Red-wine vinegar.

2) Heat pan with olive oil. Brown the meat, but don't crowd it! Crowding the pan will steam the mean, not brown it! While this is being browned. Prep the broth ingredients.

I didn't have beef broth or stock. So I boiled 4 cups of water with 4 bullion cubes.

(ingredients set out and ready to go!)

3) Once the meat is starting to brown, add in the garlic cloves. Sautee these ingredients for about one minute.

4. Add in the "broth ingedients". This includes: beef broth, 1 can tomato paste, 1 cup Guiness beer, 1 cup red wine, 1 Tbsp dried thyme, 1 Tbsp sugar, 1 Tbsp Worchestershire sauce, and bay leaves.

5. The recipe I read instructed there will be some beer left over in the bottle. This beer you are "supposed to finish off, for the chef." So I figured, "Hey. It's been since my freshman year in college since I've tried this stuff. My mind has opened since then, I'll giver 'er a swig. "It can't be that bad...".............

(Preparing to drink it. Notice the adorable Anthropologie apron, Thanks to my sister Lisa!)

.....and my taste for beer may have changed, but I still don't care for Guiness:

(in the sink it poured....oops!)

(meat, broth, & bay leaves simmering)

6. Once broth ingredients have been added, bring to a boil. Allow this to simmer for one hour. This will make everything very tender & flavorful. I assure your home will go through an array of interesting smells. First, your house will smell drunk. The Guiness has a lovely, strong smell. Then, it smells like heaven.

Add in salt & pepper to your desire.

7. While the meat/broth is simmering, chop up the carrots, potatoes, and oninon. I finely diced the onion. Don't you peel those potatoes. They have the best nutrients! I like everything to be nicely prepped, as shown in the picture below:

8. Add in the vegetables. Now it's slow-cooking time. Let this simmer for a few hours. You can tecnically serve up the stew once the carrots & potatoes are tender. But I let it simmer for about 3 hours.

9. This meal was heavenly. I think it will be now new beef stew recipe! And the leftovers are excellent! Enjoy with a guiness or....(in my case, since I don't like Guiness) a nice green beer! Because beer is better Green, right?

Happy Pi Day, Beware of the Ides of March, and Happy St. Patrick's Day!