Hi, Pat McDermott here, enjoying a gorgeous autumn day in New England. One of the best things about this time of year is the way the change in the seasons makes us crave heartier food. The warm weather quinoa, bulghur, and veggie salads that kept us cool in July simply won't do in October. A few years ago, on a chilly autumn day, I found myself in a pub in the North Dublin Village of Howth, one of my favorite places to visit. (Pictured is Howth's East Pier with Ireland's Eye and Lambay Island in the distance.)Sitting before a roaring peat fire with a glass of wine and a bowl of Guinness Beef Stew nearly topped every heavenly experience I've ever known. But the cook wouldn't share the recipe! Undaunted, I strove to recreate the succulent dish after I returned to New Hampshire. Through trial and much error, I came up with a delectable stew on a par with the one I enjoyed in Howth. I'm happy to share the recipe with you here. Sorry I can't offer a roaring peat fire!
PAT'S GUINNESS BEEF STEW
4-5 lbs. beef stew meat, well trimmed
3 Tbs. vegetable oil
4 Tbs. flour
One large onion, chopped
2 lbs. sliced mushrooms
A few cloves of garlic, minced
1 can of beef broth
3 cans of Guinness Stout
2 tsps. Worcestershire sauce
2 tsps. dried thyme
A few bay leaves
Salt and pepper to taste
Heat the oil in a stew pot. Brown the meat, sprinkling with flour as it cooks. Remove meat and set aside. Add chopped onions and cook for a few minutes until soft, then add the mushrooms and sauté until they release their moisture and start to brown, adding minced garlic and sprinkling on any remaining flour. Return meat to the mixture, add the beef broth, Guinness, and remaining ingredients. Stir well and simmer uncovered for about two hours, or until meat is tender and sauce thickens. Serve with mashed potatoes. Serves six to eight hungry people, and leftovers are great.
