Summary
| Yield | |
|---|---|
| Source | The Kitchen of Great Performances |
| Prep Time | 3 hours |
Description
Fiona, part of our culinary team enjoyed this stew in one of Dublin's oldest pubs, Brazen Head, which dates back 1000 years. She listened as the crowd sang "Danny Boy," with a pint of Guinness in hand and celebrated her 50th birthday along with her soon-to-be fiance!
Ingredients
- 2 T olive oil
- 3 bay leaves
- 2 lb beef stew meat cut into 2 inch pieces
- 1 large yellow onion
- 2 cloves garlic, chopped
- 1 t dried thyme
- 1 t dried rosemary
- 3 T flour
- 1 c beef stock
- 1 c guinness beer
- 1 T chopped parsley
- 1 lb carrots, sliced
Instructions
Heat a 6 quart stove-top casserole and add the oil and bay leaves. Cook the leaves for a moment and add the meat. Brown the meat on both sides on high heat and add the sliced onion, cooking until translucent. Reduce the heat to low and add the garlic, thyme, rosemary and four, stirring until smooth. Add the beef stock and beer.
Simmer, stirring until the stew thickens. Add the remaining ingredients and cover. Place the pot in a 275 degree oven for two hours, stirring occasionally. Add salt and pepper to taste and serve. Mashed potatoes make a great side, along with Irish brown bread and a pint of Guinness!
Serve