Thursday, March 18, 2010

(Maybe Not Quite Authentic) Irish Beef Stew

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
12-ounce bottle Irish English stout beer
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.


A.Marie said...

Oh YUM! This looks really good! I have never tried authentic Irish Stew! :)

ThriftyPuppy said...

Oh, yum! That looks really REALLY good. I'm going to have to try making it this weekend.

FYI, Gomer's stores in KC all sell single beers (usually imports). I think Lukas Liquors does also.

Annie Jones said...

A.Marie: It was yummy!

Thrifty: I thought about going to Lukas since it's there's one not too far from me, but I just went to the local HyVee instead. They have a pretty good selection of singles for not being an actual liquor store.

Sheila said...

That looks really good. I think our local store sells singles of all types--I'll have to look for a stout. My doctor told me to drink dark beer because of my anemia so I should have some on hand at all times! I have everything else here already so I see this on the menu soon. Thanks.

Leanne said...

It looks good to me, actually it looks greant to me. Proper sticks to your ribs stew.

Annie Jones said...

Sheila: Well, after tasting that beer on its own, I'm pretty sure it could fortify your blood. LOL!

Leanne: Thank you, my authentic Irish friend! :)

SonyaAnn said...

Any recipe that calls for bacon fat is right up my alley! It looks soooo good. I wish that I was as good of a cook as you. But if I copy your recipes maybe there is hope for me.
Have a great weekend.

Chatty Girl said...

This looks yummy! I am going to try it. Thanks for sharing!

Annie Jones said...

SonyaAnn: Pigs rule. Especially after they've been hickory smoked. ;)

Chatty: Thanks for visiting!