Welcome to Lovers and Madmen, a blog created by me (Diego) and Ashley. In celebration for this past St. Patrick's day, I made this amazing healthy hearty stew, which I made again this past week. I hope you enjoy it.
Serves 6-8
3-4 pounds boneless beef Sirloin stew meat
3 tablespoons canola oil, divided
2 small onions, chopped
4 cups low-sodium, or homemade beef stock
2 14-ounce Guinness Draught cans for an extra kick
1 teaspoon dried thyme
2 bay leaves
5 carrots, peeled & cut into 1" chunks
1 1/2 pounds baby red potatoes, scrubbed & halved
1/4 cup flour
2 tablespoons chopped fresh flat leaf parsley
Pat the beef dry with paper towels. Season with a generous sprinkle of kosher salt & freshly ground pepper. Heat 2 tablespoons of canola oil in a large, heavy skillet over medium-high heat. Cook the beef in batches, until browned on all sides {about 8 minutes total}. Continue until all the beef is browned & add more oil to the skillet, if necessary.
Add the remaining tablespoon of oil to the same skillet & add in the onions. Cook until softened & beginning to brown, about 5 minutes. Transfer all the contents to a large soup pot. Add in the beef broth, and slowly add the 1 - 14 ounces of Guinness, thyme, and bay leaves. Bring to a boil & using a wooden spoon, scrape up any brown bits from the bottom of the skillet.
Add the carrots & potatoes to a large soup pot. Cook on medium heat for 1 hours.
At the end of the cooking time, turn the heat to low. Whisk the flour & remaining 1 - 14 ounces of Guinness until smooth. Then stir the mixture into the stew. Cover & cook an additional 15 minutes, or until the sauce thickens. Stir in the parsley, discard the bay leaves & season with salt & pepper.
Enjoy
