Tom Catrow's - Irish Stout Stew

2 pounds of chuck roast cut into 1 inch

1 lrg. sweet onion medium diced

3 cups of chopped celery

3 cups of chopped carrots

8 medium sized Yukon potatoes quartered 4 bay leaves

8 sprigs of thyme

1 tbls of white pepper

1 tbls Black pepper

12 cloves of garlic crushed or more

3 large cans of Guinness (and more for the cook)

1/4 cup canola oil

6 oz tomato paste

1 cup Better Than Bouillon

1/2 cup butter

1/2 cup flour

4 quarts water

In a large roasting pan, (one with a thick bottom we don’t want to scorch the deliciousness!), fire up your burner on medium.

Add a quarter cup of canola oil only after the pan is hot. Now sear the beef. Then, add onion, carrot, celery, garlic, peppers, and herbs. Stir to open up the oils in the ingredients.

Now add 3 large cans of Guinness. Mix and stir the bottom of the pan. Enjoy at least one can of Guinness for yourself!!

Continue to cook on high medium until liquid reduced to about 3/4. Then add 4 quarts of water with one cup of Better Than Bouillon and 6 oz tomato paste. Reduce to a simmer for one hour. After an hour, add potato. Continue simmering for another hour and have another can of Guinness for yourself.

To thicken your stew, in a separate pot, make a roux with 1/2 cup of butter melted and 1/2 cup of flour. Cook and mix together until thickened. Cool the roux before adding and mixing to your stout. Adjust salt to taste. Goes well with soda bread of course.....cheers.

Irish Beef Stew

Ingredients

8 bacon strips, diced

1/3 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

3 pounds beef stew meat, cut into 1-inch cubes

1 pound whole fresh mushrooms, quartered

3 medium leeks (white portion only), chopped

2 medium carrots, chopped

1/4 cup chopped celery

1 tablespoon canola oil

4 garlic cloves, minced

1 tablespoon tomato paste

4 cups reduced-sodium beef broth

1 cup dark stout beer or additional reduced-sodium beef broth

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried parsley flakes

1 teaspoon dried rosemary, crushed

2 pounds Yukon Gold potatoes, cut into 1-inch cubes

2 tablespoons cornstarch

2 tablespoons cold water

1 cup frozen peas

Directions

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STEP 1: In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside.

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STEP 2: In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours.

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STEP 3: Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.

Nutrition Facts

1 cup: 301 calories, 13g fat (4g saturated fat), 66mg cholesterol, 441mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 23g protein.