Guiness Irish Stew
Recipe courtesy of Strauss
Free Raised Veal
Serves 6 to 8
Prep time: 15 minutes
Cook time: 3 hours, 15 minutes
2 lb lamb, veal stew meat or a combination of both
3 Tbs olive oil
2 Tbs flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
4 large garlic cloves, chopped or crushed
3 Tbs tomato paste, dissolved in some of the chicken stock
1 1/2 c Guinness stout beer (12 oz.)
2 Tablespoons apple cider vinegar
4 c low sodium chicken broth (1 quart)
2 c carrots, cut into chunks (or peeled baby carrots)
3 large russet potatoes cleaned and cubed; peel if desired
1 c frozen peas (optional)
3 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 bay leaves
1 bunch of fresh chopped parsley for garnish
Pre-heat oven to 300 degrees, if finishing in the oven.
Heat large heavy skillet or frying pan over medium heat.
Season stew meat with salt and freshly ground pepper.
Add a pinch of cayenne to the flour.
Toss meat with flour.
Add olive oil to pan; once oil is hot, sauté stew meat until browned.
Add the onions, crushed garlic, vinegar and diluted tomato paste
to the pan; cover and cook gently for about 5 minutes.
Transfer the contents of the pan to a Dutch oven and pour some
of the Guinness beer into the frying pan. Bring to a boil and stir
and scrape to deglaze the caramelized bits on the bottom of the
Pour onto the meat along with the remaining Guinness and chicken
stock; add the carrots and potatoes; stir, taste, and season with
more salt and pepper if needed.
Cover with the lid and put into pre-heated oven. Gently cook (braise)
about 3 hours or until the meat is tender. Alternately, you may
cook the stew on top of the stove over low heat for about 3 hours
or until the meat is tender.
If desired, stir in frozen peas after the meat is tender and the
stew is ready to be served. Garnish with chopped fresh parsley.