Irish Stew | Recipe by Chef Jeremy Bechtold

Ingredients:

1# beef or lamb stew meat
5 medium carrots, large dice
2 small yellow onions, large dice
6 red potatoes or 2 russet potatoes, peeled, large dice
4 garlic cloves, small dice
1 Tbsp tomato paste
11 oz Guinness beer
1/2 cup red wine
3 cups beef stock
1½ cups chicken stock
2-3 sprigs fresh thyme
1 spring fresh rosemary
2 bay leaves
1 tsp black pepper
1 tsp kosher salt for seasoning meat + 2 tsp to season stew
1 Tbsp canola oil
2 Tbsp corn starch, mixed with 1/4 cup water into slurry.
Fresh parsley, chopped for garnish

Instructions:

• In a large braiser, Dutch oven or pot turn the heat to medium high. Add oil. Once oil is hot and shimmering, Add the meat, seasoned with salt and pepper. Sear on all sides.

• Once the meat is well seared, remove from pan. Add carrots, onion, garlic and tomato paste. Cook until the onions start to turn translucent.

• Add the Guinness and red wine. Bring to a boil until the beer mixture is reduced by half.

• Add the rosemary, thyme, and bay leaf.

• Add the chicken and beef stock.

• Add the potatoes.

• Bring to a simmer. Cover and cook 1to 1½ hours, or until meat is tender.

• Once the meat is tender, add the corn starch slurry, and cook to desired thickness.

• Garnish with fresh parsley.

• Serve with fresh grilled or toasted buttered bread.

Enjoy!