Amazing Traditional Irish Stew

Your Lunch Pail Never Had It So Good! Some call it the national dish of Ireland. This is a rich, super-hearty stew created by poor Irish farmers in the 18^th Century. Full of flavorful, big chunks of meat and veggies, this stew will warm your tummy . . . . . . and put a smile on your face. Don’t skimp on the ingredients; chunks are best, and make a BIG pot full. Great for lunch pails! If you’re dining at home, serve with glasses of Guinness Stout and slices of warm, Irish Soda Bread. If by chance, any is left, freeze for later. Serves 6.

Cooks in one pot. Use a large Dutch oven (preferred) or a stock pot.INGREDIENTS

• 2 tbs olive oil
• 3 pounds beef chuck roast
• 4 large garlic gloves, minced
• 2 cups chopped onion
• 2 cups of mushrooms, thickly sliced. Crimini (brown)
• ½ lb. bacon (optional)
• 2 cups peeled carrots, one inch slices
• 1 cup celery, ½ inch slices
• 3 tbsp flour (prefer Wondra®)
• 1 bottle of Guinness Extra Stout
• 6 oz. can of tomato paste
• 4 cups beef stock
• 1 tbsp Worcestershire sauce
• 3 lbs. Russet potatoes, peeled and cut into 1-1/2 or 2 inch pieces
• 4 sprigs fresh thyme
• 2 bay leaves
• 1/3 cup fresh parsley, chopped

PREPARATION

1. Cut beef into 2” cubes
2. Heat oil in your pot on medium high or high heat and brown beef chunks on all sides
3. Reduce heat to medium. Add a little more oil if necessary
4. Add garlic, onions and mushrooms. Cook, stirring regularly for 3 to 5 minutes.
5. (optional) Some traditional recipes call for about 6 oz of bacon. If you are adding bacon, add small pieces now and cook until browned, about 5 minutes, stirring regularly
6. Add carrots, celery and mushrooms. Cook another 3 to 5 minutes, stirring constantly
7. Mix flour with a little cold water to make a paste and add to the pot. Cook for 3 minutes, stirring to mix well
8. Add a contents of a bottle of Guinness Stout or Extra Stout. This will de-glaze the pan. Stir all the bits off the bottom of the pan.
9. Add the beef stock, tomato paste, Worcestershire sauce and mix well
10. Add browned beef and any juices
11. Add potatoes, fresh thyme and bay leaves
12. Salt and pepper to taste
13. Cover and lower heat to gently simmering. Cooke for two hours. Beef will be tender
14. Remove lid and continue to simmer for another 2 hours
15. If need be, add more beef stock and continue to simmer until hot
16. If any fat is on the surface, skim off and remove thyme and bay leaves.
17. Add fresh parsley, stir and serve

Taitneamh a bhaint as do chuid béile! (bon appetit)