Irish Beef Stew (… and the return of the NHL)

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Other than smelly gear, what else goes well with hockey? Why, beer of course. If you have been to Boston or know anything about it’s history, then you know of the deep Irish roots (Boston Celtics, anyone?). What better way to ring in the end of the lockout and celebrate the 2013 NHL/Bruins season than with an Irish beef stew featuring Guinness and red wine?

IMG_0619Be sure to enjoy the left over beer (and remaining bottle of wine)! FYI-tastes especially good while watching the B’s!

I made this recipe quite a while ago and thought it was so good that I took the time to put it on a recipe card and file it away in my recipe box. Over the past 3 years it has morphed into something different. I’ve actually taken to writing notes on this recipe card. (Damn! Ranger’s just scored). I love a good hearty soup and this definitely fits the bill. It has gusto; so many different layers of flavor. (FIGGGGHTTTTTT!!!) Oh- Have I mentioned that I am a die-hard Bruins fan and have been playing hockey since I was just a little blonde-haired pig-tailed tyke?

Irish Beef Stew 

1.5 lbs beef stew meet (cut into 1 inch cubes)

4-5 cloves garlic, minced

1 tbsp evoo

5 cups beef stock

1 cup Guinness beer

1 cup dry red wine

3 tbsp tomato paste

1 tbsp Worcestershire sauce

2 tbsp sugar

2 tsp dried thyme

1 tbsp dried parsley

3 bay leaves

1 large onion, chopped

4-5 medium-sized russet potatoes, chopped

2 large carrots, chopped

2 tbsp butter

S & P

In a large sauce pan, heat the olive oil over medium-high heat. Add the garlic. Working in batches if needed, brown the beef on all sides. When all the beef is browned, add the stock, wine, beer, Worcestershire, tomato paste, thyme, parsley, and bay leaves to the beef. Bring to a boil, lower the heat, cover and simmer for approximately 1 hour.

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Meanwhile, in a separate pan, melt the butter over medium heat. Add the potatoes, onions, and carrots. Saute until the potatoes start to brown and the onions become translucent (approximately 15 minutes).

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Add the sautéed potato mixture to the broth. Simmer uncovered for approximately 30-40 minutes or until all the veggies are soft (when the carrots are cooked, everything else should be). (G.O.A.L.!) Season with salt and pepper. Serve with a good chunk of bread!

Is it pathetic that I am teaching my dog to give me a high-five every time he hears “GOALLLL!! WOOO BRUINS!!!”??

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