St. Paddy's Day Recipe: Guinness Braised Beef Stew

The following recipe was provided by Harbor Grill and Harbor Bistro executive chef Damien O'Donnell. "Guinness Braised Beef Stew" is on the menu as as special at Harbor Grill.

Guinness Braised Beef Stew

• Beef Shoulder, 1 in. cube 5lb.
• Olive Oil - 1/2 cup
• Bacon lardon - 8oz.
• 10 Garlic cloves, crushed
• Flour - 1/2 cup
• 1 large onion, diced
• 2 medium carrots, diced
• 3 celery, diced
• 2 cups whole peeled tomatoes, hand crushed
• Red wine, burgundy - 1 1/2 cups
• Guinness 1 qt.
• Beef Stock - 3/4 gallon
• Fresh Thyme - 8 sprigs
• Bay Leaves - 4 ea.
• Salt and pepper - to taste

In a large skillet or rondeau, brown the salt and pepper seasoned meat in olive oil in small batches until caramelized on all sides. Remove the meat from the pan. While the pan is still hot add the onions, carrots and celery and brown the vegetables. Remove from pan and keep separate from the meat.

Next add the bacon and garlic and cook until bacon is slightly crisp. Add the flour to the bacon as to make a roux with the bacon fat in the pan. Next deglaze the pan with the red wine and beer. Now add the beef, tomatoes, beef stock and bay leaves. Let simmer on low heat for approx 1 hour.

At this point the meat should be half-way done. Add the vegetables and fresh thyme. Let simmer another half hour to 1 hour and check doneness. Meat should be tender and succulent. Adjust seasoning if necessary.

Serve over mashed potatoes and pour a healthy pint of Guinness. Cheers!