Serves 4 to 6
This version of Irish Stew originated in Dublin, the home of the Guinness brewery. Guinness gives the dish an added depth and richness. This particular version has the unique addition of pitted prunes. Don’t cringe. Like the Guinness, they just add depth and richness.
About 6 to 8 pitted prunes
1 12-ounce bottle of Guinness *
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
½ teaspoon ground nutmeg
1 teaspoon mixed dry herbs - (Italion Seasoning)
A pinch of cayenne
2 or 3 strips of bacon, diced
About 2 pounds of lean stewing beef, cut into 1 inch chunks (chuck or round is fine)
Beef broth (Homemade or commercial)
1 bay leaf
1 large yellow onion, diced
1 or 2 large potatoes, peeled and cut into approximately 1 inch chunks
2 or 3 carrots cut into chunks
1 parsnip, peeled and cut into ½ inch chunks
8 to 10 boiling onions, peeled
8 to 10 small mushrooms, cut in half or quarters, depending on size
Salt and fresh coarse ground black pepper to taste
½ cup chopped fresh parsley
Put the prunes in a bowl and pour half of the Guinness over them. Allow to soak for about 30 minutes.
Put the flour and seasonings in a small paper bag and shake to mix well. Add the chunks of beef a few at a time and shake to coat evenly with the seasoned flour. Set aside. Put the bacon in a large heavy pot, (a cast iron Dutch oven is perfect) and cook over a moderate heat until the fat is rendered. Do not allow the bacon to brown. When the fat has been rendered, add the beef a handful at a time and sauté until well browned on all sides. Remove from the pot and set aside. Add about a cup full of beef broth and bring to a boil while stirring and scrap8ing up all the bits and pieces stuck to the bottom of the pot. Return the meat to the pot, add the remaining Guinness and enough additional beef broth to completely cover the beef. Add the prunes and the Guinness they were soaking in and the bay leaf. Bring to a boil. Reduce the heat to a simmer, cover with a tight fitting lid and continue to simmer until the meat is tender. Add the vegetables, cover and continue cooking until the vegetables are done to your liking. Season to taste with salt and pepper and stir in the parsley. Serve hot with fresh out of the oven Irish Soda Bread and mugs of Guinness or strong tea.
* Be careful of the Guinness you get. There is a new version (I think it’s called Guinness Draught) produced for the American market that is wretched. Pick up a bottle and gently tilt it back and forth. If it sounds like there is something in the bottle don’t get it. I think it’s called Guinness Draught. The thing in the bottle is supposed to make the beer foam like draft beer when poured. It’s sort of thin and bitter, not like original, rich, full-bodied Guinness at all. |
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Brewers Dray Team
Dublin - 1900
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