Sunday, December 12, 2010

Irish Stew

My wife saw this recipe on the Today show.  I made it this morning for football chow.  It's simmering on the stove now.  It smells awesome!  I made a couple of changes -- I used homebrew stout instead of Guinness, and I used Tullemore Dew (Irish Whiskey) instead of Jack.

Recipe: Guinness beef stew
Chef Nathan Lippy

2 lbs. beef, cut into 1 1/2-inch cubes (use beef chuck or similar)
2 tbsps. garlic, chopped
1 cup carrots, rough chop
1 large yellow onion, rough chop
1/2 cup celery, rough chop
1/2 cup Jack Daniel
2 cups potatoes, rough chop
2 pint cans of Guinness
1 quart beef stock
4 fresh thyme sprigs
2 fresh rosemary sprigs
1/2 cup leftover coffee (we want the bitterness)
Drizzle of olive oil
Salt and pepper

1. In a large stockpot, heat up a drizzle of olive oil over medium heat. Add the beef and brown for about 5-7 minutes.
2. Once the meat is beautifully browned, add the garlic and other vegetables except for the potatoes and caramelize until they have a bit of color (about 8-10 minutes). “Deglaze” by adding the Jack Daniel's to release the brown bits at the bottom of the pot. The liquid will boil, loosening the caramelization and adding flavor back to the stew. Cook for 1 minute.
3. Add all the liquid, the whole sprigs of herbs (tie the herbs together with some string), potatoes, some salt and pepper and reduce the heat to a simmer (the soup should have small bubbles rise on the sides of the pot) for 1 hour or longer until the meat is super-tender.
4. Serve steamy hot with ciabatta or a simple French baguette.

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