- 2 1/2 lb. lean beef stew meat, cut into 1-inch cubes** (Or better yet, 2 1/2 pounds lamb shoulder)
- [a lot of Irish Stew recipes use bacon, I don't, but feel free]
- 3 tablespoons oil, divided
- 2 tablespoons AP flour
- 1 teaspoons salt and ground black pepper to taste
- 1 healthy pinch cayenne or 1/2 tsp. Tabasco
- 2 large onions, chopped
- 2 cloves garlic, smashed
- 3 tablespoons tomato paste
- 2 cups stout
- 1 sprig fresh thyme (a teaspoon dried is OK)
- 2 1/2 cups carrot, cut in thirds
- 2 tablespoons chopped fresh parsley for garnish
- Toss meat with 1 tablespoon of vegetable oil.
- In another bowl, mix the flour, salt, pepper, and cayenne. Dredge the beef in the flour.
- Heat 2 TBS oil oil in a cast iron skillet or Dutch oven on medium-high heat. Add the beef, and brown on all sides.
- Add onions and garlic and lower the heat to medium, cover, and cook for 5 minutes.
- Pour 1/2 cup of the beer into the pan, and as it begins to boil, use a wooden spoon to loosen the brown bits from the bottom of the pan.
- Pour in the other cup and a half of beer and add the thyme, and tomato paste.
- Lower heat to a slow simmer, cover and cook for 1 hour 30 minutes (stirring once in a while).
- Add the carrots and cook another half hour to 45 minutes.
- Check seasoning and garnish with chopped parsley.
- If you want, serve with boiled or roasted potatoes (don't cook them in the stew).
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