I don’t know how your Paddy’s Day is looking, but ours came with about a foot of snow.
No worries. We’re safe inside with a sixpack of Guinness and all the makings for Beth Fitzpatrick’s Guinness Stew. (It’s a rare holiday when the Fitzpatricks don’t have ham, so consider yourself fortunate to be trying this, at all.)
As me sainted father would say, Slainte.
GUINNESS BEEF STEW
2 pounds London Broil, trimmed and cubed
3 tablespoons olive oil
2 tablespoons flour
Freshly ground pepper
2 Vidalia onions, coarsely chopped
1 garlic clove, crushed and chopped
8 ounces tomato sauce
10 ounces Guinness Stout
2 cups carrots, large dice
Sprig of fresh thyme
Fresh parsley chopped for garnish
Toss beef with a little oil. Season the flour with salt, pepper and cayenne and then toss the meat with the flour.
Heat remaining oil in a large skillet over high heat. Brown the meat on all sides. Don’t crowd the pan, work in batches if necessary.
Reduce the heat. Add onions, garlic, and tomato sauce. Cover and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole, stoneware crock or Dutch oven.
Deglaze the skillet by pouring 1/2 of the Guinness into the skillet, scraping up the brown bits.
Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and bake in a 300 degree oven until the meat is tender, 2-3 hours.
Garnish the stew with parsley and serve.
Serve with roasted small potatoes and remaining bottles of Guinness.
— Padraig O Cearbhall