...is even better the next day! [It is also really hard to take an attractive photo of...you'll just have to trust me on this one - it's REALLY good.]
It's a pretty basic recipe, and though we rarely eat red meat in this house, the beef stew meat was pretty tasty after simmering in beer and garlic for a couple hours.
I found the recipe here and adjusted it a little...I didn't add the mushrooms because neither of us have come to like them despite being told "When you grow up you will love them."[I guess we're not grown up yet because we are not fans.] I also only used 1 lb of meat and used unsalted vegetable stock to make it a little healthier and control the saltiness. The rest of the adjustments you can see below...
Irish Stout Stew
adapted from Edible Ireland's recipe
1lb of cubed stewing beef
4 carrots cut thickly
1 med onion cut thickly
2 med potatoes cubed
2 tsp of chopped garlic
2 Tbl tomato paste
1 Tbl soy sauce (or Bragg's Aminos)
1 Tbl thyme
2 bay leaves
1 1/2 bottles of Stout beer (or Guinness)
3 cups of vegetable stock
salt and pepper to taste
Pat the meat dry and sprinkle a little flour on it before browning it in a large pot with olive oil. Once browned remove the meat and add the vegetables with a little salt. Let these cook until the onions begin to look soft. Add the tomato paste, soy sauce, and thyme with a good amount of pepper and stir to coat the vegetables well. Let these cook for about 2 more minutes and then use a bit of the beer to deglaze the pan. Add the meat back in, 1 bottle of beer (save the other half bottle for the end), the stock and the bay leaves. Bring this to a low boil covered and then reduce the heat to a simmer and let it simmer for 2 hours uncovered. As it is simmering, stir it occasionally and add a little water or more stock if it starts to look dry. You will know it is done when the meat pulls apart easily and it is thick. At the very end add the last 1/2 bottle of beer, let it get hot, and then serve.
What did you do for St. Patty's day?