Guinness Irish Stew
2 lb lamb, veal or beef stew meat or a combination
3 Tbs olive oil
2 Tbs flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
4 large garlic cloves, chopped or crushed
3 Tbs tomato paste, dissolved in some of the chicken stock
1 1/2 cup Guinness stout beer (12 oz.)
2 Tbs apple cider vinegar
4 cups low sodium chicken broth (1 quart)
2 cups carrots, cut into chunks (or peeled baby carrots)
3 large russet potatoes cleaned and cubed; peel if desired
1 cup frozen peas (optional)
3 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 bay leaves
1 bunch of fresh chopped parsley for garnish
- Pre-heat oven to 300 degrees, if finishing in the oven.
- Heat large heavy skillet or frying pan over medium heat.
- Season stew meat with salt and freshly ground pepper. Add a pinch of cayenne to the flour. Toss meat with flour.
- Add olive oil to pan; once oil is hot, sauté stew meat until browned.
- Add the onions, crushed garlic, vinegar and diluted tomato paste to the pan; cover and cook gently for about 5 minutes.
- Transfer the contents of the pan to a Dutch oven and pour some of the Guinness beer into the frying pan. Bring to a boil and stir and scrape to deglaze the caramelized bits on the bottom of the pan.
- Pour onto the meat along with the remaining Guinness and chicken stock; add the carrots and potatoes; stir, taste, and season with more salt and pepper if needed.
- Cover with the lid and put into pre-heated oven. Gently cook (braise) about 3 hours or until the meat is tender. Alternately, you may cook the stew on top of the stove over low heat for about 3 hours or until the meat is tender.
- If desired, stir in frozen peas after the meat is tender and the stew is ready to be served. Garnish with chopped fresh parsley.