|Photos courtesy of the Cooking Corner.|
My most successful Irish beer creation was a beef stew (sorry, I'm not doing lamb). It was rich and hearty with a nice flavor and perfect for the cold weather we've had to endure.
1-1/2 lb. beef (sirloin roast), cut in large cubes
1 T. olive oil
4 T. butter, divided
1/2 large onion, quartered and cut in half (1/8ths)
3 garlic cloves, diced
16-18 baby carrots cut in half (not lengthwise)
3 large potatoes, cut in 1/2-inch cubes
salt and pepper
1 bay leaf
1 tsp. thyme
1-12 oz. bottle Killians Red Irish beer
3 cups beef broth
1/8 cup flour
In large dutch oven, heat olive oil. Brown beef in hot oil, 1 batch at a time. Don't crowd meat so that it browns instead of steams. Sprinkle lightly with salt and pepper. Rotate meat
cubes to brown on all sides. Remove to plate and set aside while working on 2nd batch, sprinkling with salt and pepper. Cut potatoes while waiting.
Remove meat when brown and add 1 T. butter. When butter is melted, add carrots, celery and onion. Sprinkle lightly with salt and pepper. Stir and heat 5 minutes or so until they start to soften. Add garlic and cook for 1-2 minutes just until they start to change color and soften.
Pour beer and beef broth into pot, stirring sides and bottom to loosen browned bits. Add potatoes and cooked beef into the pot and cover. Cook over medium heat just until mixture starts to bubble, about 20 minutes. Reduce heat to low and simmer for 1.5 to 2 hours.
Melt 2 T. butter in small pan. Add 1/8 cup flour and stir to make a roux (or paste). Pour into pot and simmer another 30 minutes.
Now, in all honesty, I was interrupted by company and a phone call from my Navy girl, so this simmered 3 hours and then at least 1 more after thickening. Oh well, the flavor was good and it was a rich and hearty dish on a cold night.