I am trying to get ahead of the game for once and share a holiday recipe before said holiday, when it is most relevant. Here is one for St. Patrick’s Day.
In my normal fashion I didn’t write anything down. I just put the stew in the oven so I am typing before I forget
1lb stew beef
2-3 stalks celery
3 cups chicken broth
4 tbsp flour
Thyme & bay leaf
Season the beef pieces with a good sprinkling of salt and pepper. Add a few glugs of olive oil to a Dutch oven and brown all sides.
Remove meat from pan and set aside.This is the good stuff, leave it in the pan, it is the flavour.
Add 200g chopped meaty bacon ( I used a maple wood smoked). Add chopped onion and minced garlic and cook until softened.
Once softened sprinkle with 3-4 tbsp flour and stir around to coat everything and add 1 can of Guinness.
When we are done with Guinness, the leftover foam always gets put into a small bowl for Max, he loves it! After he laps it down he runs off to his bed to roll around.
Back to the cooking.
Add carrot and parsnip, celery, chicken stock and 4 tbsp tomato paste. Stir again to mix and dissolve the paste.
Add the meat back to the pot along with any accumulated juices
Add 2 bay leaves and a tsp of dried thyme.
I think I added about 1/2 tsp salt and a generous 1/8tsp pepper. Cover and cook in 325F oven for 2 1/2 hrs.
Taste and add salt and pepper if needed. Probably best to let people add their preferred amount at the table.
Serve with bread or crusty rolls for soaking up the gravy.