Chocolate Stout Irish Stew
About This Recipe
|Yield:||6 beer enthusiasts|
|This recipe appears in:||Chatting Chocolate Stout with Brooklyn Brewery Brewmaster Garrett Oliver|
- 3 pounds beef stew meat
- 1/2 cup all-purpose flour
- 2 tablespoons butter
- 1 large yellow onion, roughly chopped
- 1-1/2 (12 ounces) bottles or cans chocolate stout (though any good stout will do)
- 1 quart beef stock
- 3 pounds boiling potatoes, quartered
- 1 pound carrots, cut into one-inch chunks
- Salt and pepper
Liberally salt and pepper the beef and roll it in the flour.
Melt the butter over medium-high heat in a large (6 to 8 quart) pot, and brown the meat on all sides. Reserve the meat in a separate bowl.
Add the onions to the pot, cooking until softened (about 8 to 10 minutes).
Deglaze the pot with the stout; drink the remaining 1/2 bottle. Once you've scraped up all the deliciousness, return the browned meat, and add the stock, potatoes, and carrots.
Lower the heat and simmer, partially covered, for about 1-1/2 hours or until the vegetables are tender, stirring occasionally. Adjust the seasoning to taste.
Serve hot. With lots more stout.