Ingredients

  • 4 tablespoons extra virgin olive oil
  • 4 pounds boneless beef chuck, cut into 1-inch pieces
  • ¼ cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 large or 2 medium onions, roughly chopped
  • 2 baking potatoes or 5-6 red potatoes, cut into 1-inch pieces
  • 3 large carrots, peeled and thickly sliced
  • 1 16-ounce Guinness
  • 1½ teaspoons dried thyme
  • 2 bay leaves
  • 2 – 2½ cups low-sodium beef broth or stock
  • Salt and pepper to taste
  • 4 cups mashed potatoes (optional)

Directions

  1. Season the beef with salt and pepper and dredge in flour.
  2. In a stockpot or large saucepan over medium heat with the oil, in small batches, brown the meat on all sides, for 5 to 7 minutes. Remove from the pot.
  3. Stir in the onions and cook for 3 to 5 minutes or until soft.
  4. Return the meat to the pot, add thyme, brown sugar, nutmeg, and bay leaves, then add the beef stock and Guinness to cover.
  5. Bring to a boil, reduce heat to medium-low, cover, and simmer for 60 to 70 minutes.
  6. Add the carrots and potatoes and cook for 30 to 40 minutes or until the vegetables and meat are tender.
  7. Spoon some mashed potatoes in a serving bowl and ladle stew on top.

Serves: 6 to 8 servings | Total Time: 3 hours


About the Chef

recipe_minx

Name of Chef: Cindy Minx
Family: Daniel Minx and Rick Newman
Community: Poway
Hobbies & Interests: Camping, cooking, gardening, and traveling
Favorite Local Activity: The farmers market on Saturday mornings, a hike along Blue Sky, a picnic at Poway Lake, or a glass of wine at the Bernardo Winery.
About the Recipe: On a recent trip to Ireland, we fell in love with this stew. Some of the best food is found in the pubs and every pub has a version of this dish. It became a fun quest to see which pub would have our favorite version. This recipe is the closest I’ve come to our favorite. Served here with some delicious Irish Soda Bread.
About the Chef: My family moved to Poway in 1975. There was still a hitching post in front of the local grocery store and the high school had farm animals on campus. I moved to the coast while attending college, but when it was time to raise a family I moved back to the best little city in the country. My son, Dan, graduated from Poway High and is now attending school in Northern California. I currently work as a software support specialist.


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