Saint Patrick’s Day is only a few short days away, and while I know corned beef and cabbage is going to be on many an Irish dinner table that evening, I think this year we are going to shake things up just a bit and have beef stew. But not just any beef stew…beef stew that has been cooked slowly and lovingly all afternoon in a simmering bath of Guinness draught. Tender beef with lots of veggies and a sauce that will bring you right back to the old country, even if you have never been there.
I’ve been there, myself. One of my favorite childhood memories is the summer I went to Ireland with my grandparents. One of the Irish cousins was getting married, and why I was the lucky grandkid picked to go over with them for the wedding is now lost to the mists of time, but I packed up my hot pink Samsonite suitcase and off we went. My mother conveniently sent me over with this outfit that was the exact colors of the Irish flag.
- 3-4 pounds beef chuck roast, cut into 1 inch chunks
- Salt and pepper
- 3 tablespoons olive oil
- 2 onions, chopped
- 2 tablespoons tomato paste
- ¼ cup flour
- 3 cups beef broth
- 1¼ cups Guinness Draught
- 2 tablespoons brown sugar
- 1 teaspoon fresh thyme
- 1½ pounds Yukon Gold potatoes, cut into 1 inch pieces
- 1 pound carrots, peeled and cut into 1 inch pieces
- Chopped fresh parsley for garnish