Irish Immigrant Stew

By kimvess

Ingredients

• 4 to 6 servings
• 2 pounds beef roast, boneless short ribs or stewing meat, cut into 1-inch cubes
• salt and pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large yellow onion, chopped
• 3 cloves toes, minced
• 1 bottled beer, like the clean and crisp Harp Lager or the somewhat hoppy Murphy's Irish Red
• 4 cups rich beef stock
• 1 tablespoon Worcestershire
• 1 large bay leaf
• pinch of cayenne
• good pinch of thyme
• 4 whole carrots, roughly sliced bite size
• 1 pound red potatoes, unpeeled and chopped bite size
• 1/2 teaspoon sugar
• 1 tablespoon chopped fresh parsley

Preparation

Step 1

In a medium bowl, sprinkle the beef cubes with a little salt and pepper. Add enough flour lightly coating each piece. Spread on a pan to keep dry.

In a stockpot or Dutch oven, heat the oil and butter over medium high heat and when butter begins to brown add the beef, just enough to cover the bottom. Sear bottom side of the beef to a light brown, about 3 minutes and turn meat to sear the other side. Remove to a plate and sear remaining beef cubes. Tent the plate of beef with foil and keep warm.

Add the onions to the pot and cook stirring onions until the onions caramelize from the fond in the pot. Add the garlic and cook for a minute or two. Add any remaining dusting flour along with enough to make about 1/4 cup. Stir flour into the onions and cook about 3 minutes. Pour in the beer (at room temperature), beef stock, Worcestershire and add the bay leaf, cayenne, thyme and sugar. Allow liquid to come to a simmer on its own (not increasing heat to do so) and at simmer add the browned beef. At second simmer, reduce heat to medium low (barely simmering) and cook covered for about 2 hours.

Stir the carrots and potatoes into the stew mixture. Cook 30 to 45 minutes covered or until the potatoes are tender. Add a half-cup of hot water to the stew if the mixture becomes too thick.

Serve with a sprinkle of parsley and hot crusty French bread, cornbread muffins or soda bread.