This Irish stew pairs well with a Petit Verdot and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.
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What You’ll Need:
- 2 T. Olive oil
- 1 T. Bacon fat
- 2 lbs Stew beef or lamb, cut 1” to 1 ½” cubes
- S & P to taste
- 1 large onion, chopped
- 3 T. flour
- 6 ounces tomato paste
- 12 oz stout beer
- 4 cups beef stock
- 2 carrots, cut in 1” pieces
- 1 lb potatoes
- Fresh parsley, minced
Directions:
Step one: Heat oil and bacon fat in a stockpot.
Step two: Blot the meat with paper towels and sprinkle the meat with salt and pepper.
Step three: Cook half the meat at a time and remove each batch to a plate to rest.
Step four: Add the flour and the tomato paste to the pan. Stir well cooking through to be sure the flour is cooked and the tomato paste is lightly caramelized then deglaze the pan with the stout.
Step five: Add in the stock and vegetables. Cook until the vegetables are just cooked through then 10 minutes longer.
Step six: Serve sprinkled with fresh parsley.
Serves 4 to 6.