Great cold weather fare. Enjoy!
Hearty Irish Stew
3 pounds of boneless beef short ribs, cut into one-inch cubes
3/4 cup flour
3 Tbsp. canola oil
3 Tbsp. tomato paste (I add 1 tsp. sugar)
3 Tbsp. whole grain Irish Stout Mustard
2 – 14.5 oz. cans beef broth
2 – 14.9 oz. cans Guinness draft beer
5 cloves garlic, coarsley chopped
3 Tbsp. dried, crumbled sage
1/4 tsp. cracked black pepper
16 fingerling carrots (12 larger carrots, cut into 2-inch pieces)
2 medium onions, cut into quarters
3 stalks celery, sliced thin
Preheat oven to 325 degrees. Heat large, heavy bottomed soup kettle or crock pot on stove top, add 3 Tbsp. canola oil. Roll cubed beef in flour until all sides are coated, brown in batches in pot on medium heat. Remove beef to a platter, set aside. Add one can beef broth and tomato paste, simmer 3 minutes stirring vigorously. Remove brown bits from bottom of pan with spatula, continue stirring until well mixed. Add whole grain mustard, stir; add second can of beef broth; add garlic. Simmer three minutes. Return beef to pot, sprinkle with cracked black pepper and 3 Tbsp. of sage; add one can of Guinness (stir until foam subsides); add carrots, onions, celery and stir to mix all ingredients. Cover with lid and place in oven, bake for two hours. Remove, add second can of Guinness, stir well, bake an additional hour. Garnish with chopped parsley and celery leaves.
My version of Irish Stew can almost be eaten with a fork–once the beef and vegetables have been consumed the thick brown broth can be scooped up with a crust of bread. Follow with a cold draft of Guinness, and give a toast to the Irish!