Jim's Irish Stew

By JimMac

Ingredients

• 4 lbs stew meat
• bacon drippings or peanut oil
• 2 cups red wine
• 1 envelope “Good Seasons” Garlic and Herb Salad Dressing
• 1 large can tomato sauce
• 1 large can chopped tomatoes
• 2 pints Guinness stout
• 4-6 cups beef broth
• 2 T Worcestershire sauce
• 2 bay leaves
• 1/4 cup hot sauce (Crystal is the best)
• salt and pepper to taste
• 2 pkgs. pearl onions, peeled
• 2 cloves garlic, chopped
• 4 sprigs fresh thyme, chopped
• 1 t dried rosemary
• 6 stalks celery, chopped
• 2 leeks, chopped (white parts only)
• 1 pkg frozen peas
• 1 medium rutabaga, peeled and chopped
• white mushroom caps, stems removed
• 2 lbs russet potatoes, peeled and cut into cubes (omit if serving stew with mashed potatoes)
• 1 pkg baby carrots
• 2 medium kohl rabi, peeled and cubed
• box dehydrated potatoes

Details

Servings 6

Preparation

Step 1

Sear beef in large hot pot (e.g., dutch oven) with bacon fat/oil. Repeat, in batches until all of the meat has been browned. When all meat has been browned, and removed from the pan, de-glaze the bottom of the pan with the wine, gently scraping-up particles from the bottom of the pan. Add salad dressing, tomato sauce, chopped tomatoes, Guinness, beef broth, Worcestershire sauce, hot sauce, and bay leaves. Season with salt and pepper. Bring to a boil and simmer until meat is tender (20 minutes in a pressure cooker - natural release; approx. 1-1/2 hours on the stove top). Remove meat from the pot and cover.

Add remaining ingredients to the liquid in the pot, except the de-hydrated potatoes. Bring to a boil and simmer until vegetables are tender (10 minutes in a pressure cooker - quick release; approximately 45 minutes on the stove top). When the vegetables are cooked, return meat to the pot. Bring to a simmer; thicken the stew with the de-hydrated potatoes. Serve.