Sunday was the perfect storm: hungover , movie on, overcast foggy San Francisco weather and the idea of a stew churning. Ever since my first bite of a Ground Beef Peasant Pie that morning - I was craving beef and warmth. I sent Shawn to the store with a few ideas and combined a few recipes for an Irish Stew to cook in my dutch oven while Away We Go was playing On Demand.
Stew is really like a full body cuddle, if you as me.
Guinness Irish Stew
1 1/2 pounds stew meat
2 strips of bacon
5 Russet Potatoes, cubed.
3 Carrots, sliced.
1 Onion, chopped.
6 Garlic Cloves, minced.
1/2 a Parsley Bunch
1 cup Dried Thyme
1 stick butter
1 Can Guinness
1/4 cup red wine
1/4 cup Worchestire sauce
2 tablespoons corn starch
Salt & Pepper
Step One: Season meat with salt and pepper. Turn on Dutch Oven over medium and add chopped up bacon until fat renders. Brown meat evenly, each side about 2 minutes. Add minced garlic.
Step Two: Meanwhile - heat a separate pan on medium and add stick of butter, onion and potato and corn starch. Cover - simmer for 2o minutes, tossing occasionally.
Step Three: Add parsley, thyme, red wine and Guinness to the dutch oven. Stir til combined.
Step Four: Add potato & onion mixture to dutch oven along with the carrots and the worchestire sauce.
Step Five: cover and simmer for 1 hour.
Step Six: uncover and simmer for 45 minutes - so some alc burns off.
Step Seven: cover again and simmer for 45 minutes.
Serve with bread and butter!