Tuesday, March 13, 2012

St. Patricks Day,Waynesville Bed and Breakfast,Irish Stew

 St. Patrick's Day is right around the corner and at our Waynesville bed and breakfast we'll be serving up some traditional fare. No, not Corned Beef and Cabbage but an actual Irish Pub Beef Stew that I enjoyed years ago when I lived in Boston. There was a great little pub on Beacon Street called Emmet's. I found the recipe and have been making it ever since.
Irish pub beef stew in a bowl


Start the recipe the day before and refrigerate overnight. Then reheat the next day. The flavor comes out even more.

Irish Pub Beef Stew
Ingredients:

    1/4 cup olive oil
    1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
    6 large garlic cloves, minced
    6 cups beef stock or canned beef broth
    1 cup of Guinness beer
    1 cup of fine red wine
    2 tablespoons tomato paste
    1 tablespoon sugar
    1 tablespoon dried thyme
    1 tablespoon Worcestershire sauce
    2 bay leaves
    2 tablespoons (1/4 stick) butter
    3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
    1 large onion, chopped
    2 cups 1/2-inch pieces peeled carrots
    Salt and Pepper
    2 tablespoons chopped fresh parsley

Directions:

1. Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

3. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Be sure to serve Irish Soda bread with this hearty bowl of goodness.


Yield: Serves 4 to 6.


Recipe Courtesy of Bon Appetit!

Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina

1 comment:

  1. Now that's an Irish meat I might get David to eat. It sounds so good. Thank you for sharing the recipe.

    ReplyDelete

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