Anticiplate

In honor of St. Patrick’s Day, even though I am only part Scots-Irish, and because I am not in “opening night” of our current rep, I decided to make beef stew. I say that, because this recipe takes a couple of hours, but it is well worth the effort. 

When I was researching recipes for an Irish stew, I was given many options. I could chose beef or lamb (I chose beef), a wide array of vegetables (I decided on some traditional, and some untraditional), and the use of a braising method. Braising is cooking with moist heat. The more common methods of braising use beef or chicken stock, canned tomatoes, or some sort of wine. However, I kept running across stew recipes where the braising method used a can of Guinness beer. So, I HAD to try it! 

Also, making a giant stew also means LEFTOVERS! Which is great when I am performing. 

Serves 4-6

Prep time: 20 minutes

Cook time: 1 hour 45 minutes

2 tbsp. olive oil

1 1/2 lb. stew meat, cut into 1-inch pieces

4 large garlic cloves, minced

6 c. beef stock

1 c. Guinness beer

1 c. red wine (that you drink!)

2 tbsp. tomato paste 

1 tsp. sugar

1 tbsp. fresh thyme, removed from sprigs

1 tbsp. fresh rosemary, finely minced

1 tbsp. worcestershire sauce

2 bay leaves

3 tbsp. salted butter

1 rutabaga, peeled and cut into 1/2 inch pieces 

1 celeriac, peeled and cut into 1/2 inch pieces

4 carrots, peeled and cut into 1/2 inch pieces

1 russet potato, peeled and cut into 1/2 inch pieces

1 onion, cut into big chunks

1 tsp. Kosher salt and cracked pepper, plus more to taste

1 tbsp. corn starch

1 handful flat leaf parsley, finely minced

Heat olive oil in a large pot over medium heat. Add the beef and brown on all sides for 5 minutes. Add garlic and saute for 30 seconds or until fragrant. Add in the stock, beer, wine, paste, sugar, fresh herbs, worcestershire sauce, and bay leaves. Bring the liquid to a boil. Once it is at a boil, cover and lower the heat. Cook for 1-2 hours, stirring occasionally. 

Meanwhile, in a large skillet. Heat 2 tbsp. butter in the pan over medium heat. Add the rutabaga, celeriac, and carrots and saute until golden brown for about 10 minutes. (They do not need to be perfectly softened). 

Set aside to cool in a large bowl. Then add 1 tbsp. butter to the same pan, and cook the potatoes and onion for 5-8 minutes, or until softened and golden brown. Add to the vegetable bowl. Set aside until the stew has simmered for at least 1 hour. 

Add the vegetable mixture to the beef stew. Add 1 tsp. kosher salt and cracked pepper.  Simmer, uncovered, for 45 minutes and vegetables are tender. The last 10 minutes, add in 1 tbsp. cornstarch dissolved in a small amount of COLD water. Stir into stew. When finished cooking, remove bay leaves. Adjust salt and pepper to taste. Cool slightly. 

Dish out in bowls and sprinkle with flat-leaf parsley. 

*This can be made a day ahead and reheated.