Wednesday, March 17, 2010

Happy St. Patrick's Day

As we all prepare to eat some form of Irish fare, I have attached a healthy stew recipe for the left over Guiness you might have (or might not depending on who is reading this :)

Funny detail I just learned, corned beef is not Irish. I had no idea. It's what I am having tonight - and can't wait. Traditional Irish cooking for this event was cured bacon slab (done similar to the corned beef) served with cabbage. This style bacon slab was nearly impossible to come by in America during the early Irish migration, so they elected the close Jewish meat - corned beef. Not matter how you slice it (haha, easy pun), I love corned beef. I do enjoy Irish stew and have had the luxury of eating mutton stew in Ireland a couple of times.

This recipe keeps it on the healthy side, but seems full of flavors. I will certainly take a shot at it in the next week or so and let you know. If anyone makes it before I do, post a comment so I can hear all about it.

RECIPE: Beef and Guinness stew
By Margaret Johnson

Yield: 8 servings

Serving size: about 1 cup


2 tablespoons canola oil, divided
1 tablespoon butter, divided
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
5 cups chopped onion (about 3 onions)
1 tablespoon tomato paste
4 cups fat-free, less-sodium beef broth
1 (11.2-ounce) bottle Guinness Draught
1 tablespoon raisins
1 teaspoon caraway seeds
1/2 teaspoon black pepper
1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
2 tablespoons finely chopped fresh flat-leaf parsley


1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 1 1/2 teaspoons butter to pan.

2. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour.

3. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon.

4. Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and beef.

5. Add onion to pan; cook 5 minutes or until tender, stirring occasionally.

6. Stir in tomato paste; cook 1 minute, stirring frequently.

7. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan.

8. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil.

9. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

10. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip.

11. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally.

12. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.

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