Saturday, March 12, 2011



Beef stew, with its combination of traditional Irish ingredients – potatoes, carrots, beef, and stout – is a real Irish classic. As with all classics, there are as many variations as there are cooks, but this recipe from Frankie Sheedy, chef at his family’s Spa View Hotel (Lisdoonvarna, Country Clare) has always been a local favorite.

Serve this stew with boiled potatoes. It can be made a day ahead and reheated.


2 tablespoons, vegetable oil
2 pounds, round or rump beef (stew meat) - cubed
3 large onions - sliced
1/4 cup, all-purpose flour
8 carrots – peeled and thickly sliced
1 bunch, celery – thickly sliced
8 cups, beef stock or canned beef broth
1 cup, Guinness stout
1 teaspoon, caraway seeds
1 tablespoon, raisins
1 tablespoon, tomato puree
salt and freshly ground pepper (to taste)
2 tablespoons, minced fresh parsley

In a large, heavy skillet over high heat, heat the oil. Add the meat (without crowding the pan) and cook in batches, turning the pieces as they brown, until the meat is lightly browned on all sides, about 5 minutes per batch. Using a slotted spoon, transfer the meat to a large pot or Dutch oven.

In the same skillet, sauté the onions over medium heat until soft but not browned, about 5 minutes. Add the flour and stir to coat the onions. Transfer the onions to the pot or Dutch oven, then add all the remaining ingredients except the parsley.

Cover and cook over low heat until the meat is tender - 2 to 2 1/2 hours . Taste and correct the seasoning and sprinkle with the parsley.

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