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Irish Stew




Source of Recipe


Deborah Forte Sczudlo at Penzeys.com


Recipe Introduction


I’m not sure what makes this particularly Irish, since it uses beef instead of lamb or mutton and the potatoes are optional. Whatever – it’s really good! I made a couple of changes - I precooked the carrots so they would be soft, I added the cooked potatoes to the stew 20 minutes before it was done, I sautéed the pearl onions with the chopped onions (I also doubled the amount of them), I added some Bisto to thicken and some Kitchen Bouquet to make it darker (it was a little pallid looking). But basically, it was the same recipe. Serve lots of rolls or sliced crusty bread with this – you’ll want to mop up that good sauce!


Recipe Link: http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysIrishStew.html

List of Ingredients




1 T. oil
2 strips bacon, cut into 1/2-inch pieces
2 lbs. stewing beef, cut in 1-inch pieces
1 large onion, chopped
2 T. flour
2 carrots, sliced
12 large pearl onions
1 1/2 C. beef stock
1 bottle dark stout beer
2 T. dark brown sugar
2 T. red wine vinegar
1 T. Bouquet Garni
1/2-1 t. salt, to taste
1/4-1/2 t. Freshly ground black pepper
6-8 cooked small red potatoes for serving, if desired


Recipe



In a dutch oven over medium heat cook the bacon until crisp. Remove the bacon and drain, reserving the drippings in the pan. Add the 1 T. oil at this point if you think you need it. Brown the beef on all sides and remove from pan.

Add the chopped onions and flour to the pot [I put the flour on my beef instead] and cook for 2 – 3 minutes. Return the beef and bacon to the pot and add the rest of the ingredients except for the potatoes. Bring to a simmer, cover and let cook for 1 1/2 hours. Taste and adjust seasonings. Serve over the potatoes, if using.

Serves 6 – 8.