So meaty...easy and rich...all you need is about three hours to let dinner do it's own thing!
Tonight's dinner was from page 51 of...
The Irish Spirit
Recipes inspired by the Legendary Drinks of Ireland by Margaret M. Johnson
Medieval Stew with Stout
Serves 6 as a main course
2 TB canola oil
2 lbs, lean beef, 1 inch cubes
3 large onions, sliced
1/4 cup flour
4 stalks celery, thickly sliced
8 cups beef stock or broth
1 cup stout (Guinness)
1 tsp caraway seeds
1 TB tomato puree
Salt and pepper
8 carrots, peeled and thickly sliced
2 TB minced flat leaf parsley
Boiled potatoes for serving
In a stockpot of dutch oven over medium-high heat, heat the oil. Add the meat and cook, stirring constantly, for 5-6 minutes, or until browned on all sides. Remove with a slotted spoon to a plate. Work in batches until all the beef is browned. (Don't crowd the pot or the meat will steam instead of brown).
Reduce the heat to medium, add the onions, and cook for 3 to 4 minutes, or until soft but not browned. Add the flour and stir to coat the onions. Return the meat to the pot and add the celery, stock/broth, stout, caraway seeds, tomato paste and salt and pepper to taste. Cover and reduce the heat to low, and simmer for 2 hours, or until the meat is nearly tender. Add the carrots and cook for 30-40 minutes longer, or until the meat and carrots are tender when pierced with a fork. Serve hot!