The Brazen Head's Guinness & Beef Stew

We were visiting my in-laws this week so, with more people to feed than our usual two, I decided immediately to make an Irish stew. There are several versions typically separated into two categories: traditional and Guinness. I actually made Jamie Oliver's pot pie version for St. Patrick's Day and loved the flavor the beer imparts to the dish, so I opted to use it again.

My online research turned up a recent article in the Chicago Tribune that deflated the debate by offering a recipe for each version. Their Guinness stew recipe comes from The Brazen Head, Ireland's oldest pub, established in Dublin more than eight centuries ago in 1198. If that pub, with its incredible longevity, thinks it's good enough to serve to their patrons, then how could I not make it?!

Unless you make this stew, you'll have no idea how phenomenal it really is. Words cannot adequately describe the flavors, the richness, or the savory earthiness you get from the Guinness. It is truly outstanding. So, if your weather has declined, take advantage of the cold snap and brew up a batch. If it's too hot where you are, you could probably use a slow-cooker to keep the heat from your kitchen. But, you definitely don't want to wait till fall or winter for this one. You'll just have to trust me on that.

Here's how I made it:

Oil
2 lbs lean stew beef
Salt and freshly ground black pepper, to taste
1 "Flavor Boost" beef broth packet
Water
2 onions, chopped
1 can (6 oz)  tomato paste
2 Tbsp flour/butter roux paste
2 cups baby carrots, halved
4 celery ribs, chopped
1 pint button mushrooms, quartered
2 tsp dried parsley
1 Tbsp dried thyme
1 pint (15oz can) Guinness Stout (about 1½ cups)

Season the meat with salt and pepper, to taste. Heat the oil over medium-high heat in a Dutch oven or large saucepan and sear the meat, in batches if necessary, till deeply browned. Add the broth and just enough water to cover the meat, scrape up the browned bits from the bottom of the pan, and simmer over low heat (don't let it boil) for about an hour till the meat is tender.

Stir in the roux till it melts. Add the onions, garlic and tomato paste and bring to a boil. Then, mix in the remaining veggies, herbs and Guinness and simmer for another hour or so, till the sauce thickens and the veggies are tender.