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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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From Cuisine at Home Oct 2008 Magazine. The original recipe called for lamb but as I don't like it, I went with their variation - it suggested was beef stew meat. Any dark beer can be used in place of the Guiness Ingredients:
2 lbs beef stew meat, cut into 1 1/2-inch chunks, seasoned with salt and pepper |
1/4 cup olive oil, divided |
2 cups onions, diced |
2 tablespoons garlic, minced |
2 tablespoons tomato paste |
1/4 cup all-purpose flour |
1/4 cup guinness stout |
2 cups beef broth |
2 cups chicken broth |
2 fresh thyme sprigs |
2 lbs yukon gold potatoes, peeled and cubed |
1 cup carrot, chopped |
1 cup frozen peas |
1 cup savoy cabbage, sliced |
salt and pepper, to taste |
Directions:
1. Brown beef in 2 T. oil in a large pot, over medium-high heat, 8 minutes. Transfer beef to a bowl and set aside; reduce heat to medium.
2. Add 2 T. oil and onion to the pot and sweat, covered, until soft, 5 minutes. Stir in garlic and tomato paste, cook until paste darkens, 2 minutes. Add flour, stir to coat and cook 1 minute.
3. Deglaze with beer, scraping any bits from the bottom of the pot, then add both broths, beef and its juices and thyme. Bring to a simmer, reduce heat to low, cover and simmer 1 hour.
4. Stir in potatoes and carrot. Cook until potatoes are tender, 12 minutes, then add peas, cabbage, salt and pepper; simmer 5 minutes.
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