Sunday, March 11, 2007

Emerald Isle Stew

  • 1 tablespoon oil
  • 3 pounds boneless beef top sirloin, fat trimmed, cut in one-inch cubes
  • 2 large onions, diced
  • 1 tablespoon minced garlic
  • 2 cups stout beer (12 ounces)
  • 3 cups water
  • 1 cube concentrated beef bouillon
  • 4 bay leaves
  • 1 teaspoon caraway seed
  • 1 tablespoon table salt
  • 1 teaspoon black pepper
  • 1 pound carrots, in chunks
  • 1 pound new potatoes, in chunks
  • 3 tablespoons flour

Heat oil in a Dutch oven on medium high til shimmery. Add the meat, let it brown, stirring often. Stir in onion and garlic as they’re prepped, let cook til onions are soft. Add beer, water, bouillon, bay leaves, caraway, salt and pepper and bring to a boil. Cover, reduce heat to maintain a simmer, simmer 30 minutes. (Cook ahead to here if you like. Return to a simmer to continue.)

Add the carrots and potato, return to a boil, cover and let simmer 30 minutes.
Remove bay leaves. Sprinkle flour over hot mixture a bit at a time, stirring each bit in before adding more. Let cook 2 – 3 minutes. Serve and enjoy!

Thanks to Kitchen Parade

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