Tuesday, October 28, 2008

Irish Beef Stout Stew

This stew was outstanding (my favorite so far).  It was rich and thick and the beef and potatoes were cooked to perfection, before tossing it into the freezer.  I made the batch over last weekend, so I then cooled and froze it in an air tight container.  I then thawed it overnight in the fridge and reheated it on the stove top with a little more beef broth.  One caution, if freezing in the future I suggest adding the potatoes in when you reheat and not cooking them before freezing, I believe there texture was a little odd.

I served the stew with warm pumpkin dinner rolls to absorb the rich broth!

foodblog 010

  • 4 pounds beef chuck, cut into 1 1/2-inch cubes
  • 1/4 cup all-purpose flour
  • 2 cans (6 ounces each) tomato paste
  • 2 1/2 pounds new potatoes, scrubbed
  • 2 medium onions, cut into 1-inch pieces
  • 2 cans (14 1/2 ounces each) reduced-sodium beef broth
  • 1 can (14.9 ounces) Irish stout beer
  • 1/3 cup low-sodium soy sauce
  • 10 garlic cloves, sliced
  • 2 teaspoons thyme, dried
  • 1 bay leaf, dried
  • 3 Tablespoons minute tapioca
  • Coarse salt and ground pepper
  • 2 boxes (10 ounces each) frozen baby peas, thawed
  1. Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste.foodblog 005
  2. Add potatoes, onions, broth, beer, garlic, seasonings, and tapioca. Cover, and bring to a boil over medium heat, stirring occasionally.
  3. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

foodblog 016

Recipe adapted from Martha Stewart

No comments: