IRISH STEW WITH GUINNESS
o 1 cup (250ml) homemade meat or chicken stock or low-sodium broth
o 2 tablespoons (30ml) vegetable oil
o 3 pounds (1.25kg) whole boneless beef chuck roast
o Salt and freshly ground black pepper
o 1/2 pounds carrots (250g; about 2 large carrots) peeled and cut into large dice
o 1/2 pound yellow onions (250g; about 2 medium), cut into large dice
o 4 medium cloves garlic, lightly crushed
o 2 (15-ounce) cans Guinness Draught beer (900ml)
o 1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine)
o 1 tablespoon (15ml) Worcestershire sauce
o ½ pound small waxy potatoes (250g; about 20), such as baby Yukon Golds
o Flat-leaf parsley, chopped, for garnish
· Preheat oven to 300°F.
· In a large Dutch oven, heat 2 tablespoons (30ml) oil over medium-high heat. Season cubed 2 inch chunks of beef with salt and pepper and add to Dutch oven. Cook, mixing occasionally, until beef is well browned, about 10 minutes.
· Add diced carrots, cubed onions and garlic to Dutch oven and cook, mixing occasionally, until lightly browned, about 5 minutes.
· Add stock, Guinness and Worcestershire sauce and bring to a simmer, then lower heat to maintain simmer.
· Add potatoes and bouquet garnis.
· Transfer to oven, cover with lid and cook for 2 hours, stirring every 30 minutes.
· Continue to cook until beef and potatoes are tender, removing lid for last 20 minutes.
· Remove stew from oven.
· Discard the bouquet garnis.
· Allow to cool slightly before serving, then serve topped with chopped parsley.