10_0313 | st. pat's...

For most, Saint Patrick’s Day is about waking up at the crack of dawn to the sound of fiddles and uilleann bagpipes, polishing off the day’s first Guinness in the shower before a breakfast of green eggs, ham, corned beef hash, and that Irish mainstay, coffee loaded with whiskey.  The rest of the day reads like an alcoholic’s vacation: beer, booze, and more of the same.  For me, the holiday means two things: Guinness beef stew and corned beef and cabbage.  This year I will be making both for the holiday dinner.  Instead of providing a recipe after-the-fact—too late for you to make your own celebration dinner, I thought I’d post one in time for you to make your own.  Here goes:

Guinness Beef Stew

1 lb well-marbled beef stew meat

8 oz Guinness Extra Stout

¼ c olive oil

4 large russet potatoes, chopped into 1” pieces

3 large carrots, chopped

4 ribs of celery, chopped

1 large yellow onion, chopped

4-6 prunes, pitted

½ c sweet peas

6 c beef stock

3 sprigs fresh thyme

2 tbsp tomato paste

2 tsp Worcestershire sauce

2 bay leaves

5 cloves garlic, minced

1 tsp oregano

½ tsp rosemary

1 tsp fresh parsley, minced

1 can crescent roll pastry

salt and pepper

½ c flour

2 tsp cornstarch

1 c warm water

1. Heat olive oil in a large skillet or saucier over medium high heat.  Season the beef with salt and pepper, dredge in the flour and then add to the skillet.  Be sure to work in small batches so the beef will sear instead of steam.  Cook beef until browned on all sides, about 5 minutes.  Repeat until all the beef is browned.

2. Add garlic to the skillet and lightly brown, about one minute. 

3. In a slow cooker, layer potatoes, carrots, celery, and onion on the bottom.  Add, thyme, prunes, bay leaves, Worchestershire, beef and garlic, oregano, rosemary, parsley, beef stock, Guinness, and tomato paste. 

4. Cook for 8 hours on low heat.

5. Add peas and preheat oven to 350.

6. Add cornstarch to warm water, mixing thoroughly.  When the cornstarch is completely dissolved, add to the beef stew and let cook for 10 more minutes until thick.

7. Ladle servings into oven safe single-serving ramekins. Place an un-rolled square of crescent roll pastry on top of each ramekin.  Bake for 10 minutes or until golden brown.

8. Remove from oven, let cool for 5 minutes.  Serve.