Yesterday I made an Irish Beef Stew for St. Pat's Day. It was, without dispute, delicious, but I don't know how authentic it really was. For one thing, the recipe called for an Irish Stout. I couldn't find one in a single bottle where I shopped. (I like dark beer, but a stout is just too stout for me, so buying a 6-pack would've been pointless.) I did find this English Cream Stout in a single, so I used it instead.
Here is the link to the recipe I used as my guide. What follows is the way I tweaked it.
Irish Beef Stew
3 tablespoons bacon fat
1/2 cup flour
1 teaspoon Cavender's Greek seasoning (could use seasoned salt)
1/2 teaspoon dry mustard powder
1-1/2 lbs. beef stew meat or beef roast, cut into 1/2" cubes
1 small onion, chopped
2 cups beef broth
1/4 cup ketchup (no tomato sauce or paste on hand)
3 large potatoes, peeled and diced
1/2 lb. baby carrots, cut in half crosswise
6 garlic cloves, minced
Fresh chopped parsley (optional)
Heat bacon fat in Dutch oven over medium heat.
Combine flour, Cavender's, and mustard powder in medium bowl. Add beef cubes and toss to coat well.
Transfer beef and ALL of the flour to the pan with the hot bacon drippings. Cook, stirring frequently, until beef cubes are browned on all sides. Stir in onion and cook for about a minute.
Add beef broth, beer and ketchup; stir until smooth and just slightly thickened. Add potatoes, carrots and garlic. Bring to a gentle boil.
Reduce heat, cover and simmer over low heat until meat and vegetables are tender, about 1 hour. Stir frequently, as gravy will thicken and may stick to bottom of pan. I didn't need to, but if the gravy gets too thick, thin it with a little water, broth or beer.
Sprinkle with fresh parsley (if available) before serving.
Makes 6-8 servings.