Beef Stew

This is a really good recipe and it is very easy to make. Once you have browned the meat and added all of the other ingredients it will basically cook itself. It will be good for any occasion or party. It will warm cold bones after a day out in the cold.

Ingredients you will need: 2 lbs of Lamb stew meat or Beef, or a combination of both, 2 C of Onions diced, 2 C of Yukon Gold Potatoes, 4 C of Beef broth, 1 C of Carrots, 1 C of Frozen Peas, 1/2 C of Dark beer Guinness Stout if you prefer another dark beer that is okay too, 2 Tbs Garlic (fresh), 2 Tbs of Tomato Paste, 1 Bay leaf, and a couple of Thyme sprigs, 1/4 C of AP Flour, 1/4 C of Canola oil.

First you will dredge your lamb, beef or both in the flour, you will need to make sure that all of the meat is coated in the flour. You can add pepper to your liking to the meat at this point if you prefer or you can wait until the very end to do so. You can add a very small amount of salt but I recommend doing it at the end of the cooking process to make sure you do not add too much. You can always add but you can not take it out if you know what I mean . You will take a large pot and add your oil and get it over a medium heat. Then you will add your meat and get it to a nice brown color. Then you will add your tomato paste and cook it off for about 5-10 minutes, add you garlic and let it bloom for about 1-2 minutes. Then you will add your beer and let it cook for about 3-5 minutes. Then add all of the other ingredients and let is simmer until the potatoes can be easily forked through. You will remove the Bay leaf before you serve the Irish Stew. You are now ready to serve this stew. I would serve it with a bread or a cornbread being form the South. You can serve it with whatever you like. Good luck and Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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