Guiness Irish Stew

With Amanda Brawley

Amanda Brawley, originally from Dublin, Ireland, shows how to prepare a few traditional dishes that are slightly different from the usual Corned Beef and Cabbage and Irish Soda Bread. She swears that you will enjoy these just as much or even better, and it provides a change of pace. Amanda makes these and other foods as a caterer, baker and in-home cooking demonstrator for her business at www.eringocooking.com.

This is Guinness Irish Stew. You can have Corned Beef and Cabbage but this is a good change of pace. This original peasant dish has evolved to near gourmet status, and makes a wonderfully hearty and satisfying meal for any occasion. Here it is offered up as an alternative for St. Patrick’s Day.

Originally, Irish Stew was a simple, filling, and flavorful peasant dish made from the cheapest and most available ingredients. Since the Irish raised primarily sheep and grew root crops, lamb and potatoes were the most common ingredients.

Fleeing the ravages of the potato famine, Irish immigrants to the United States brought along their wonderful hearty food traditions. The stew evolved and adapted to include the local offerings, such as beef instead of lamb, the result, over time, was a thick and hearty soup.  Eventually, the recipe evolved to include Guinness stout.
Amanda also sells pre-mixed packages of her scones and Irish Soda Breads to allow everyone to experience Ireland firsthand one bite at a time. You can learn more about her food business at www.eringocooking.com.This video was filmed in the Doyon's Kitchen & Appliance Showroom at the Doyon's location in Gloucester, MA. You can obtain more information at their web site; www.doyonsappliance.com.

Ingredients

2 1/2 pounds of stew beef - cut into cubes
2 tablespoons of olive oil
2 cloves of garlic - crushed
1 cup of onions – chopped
10 small pearl onions
1/4 cup of flour
1 1/2 cups of beef broth
12 ounces of Guinness Extra Stout
3 large carrots - sliced
2 bay leaves
1/4 teaspoon of black pepper
3/4 cup of prunes - pitted
2 tablespoons of parsley - for garnish

Instructions

1. In a Dutch oven, on medium high heat, use 1 Tablespoon of the oil and sauté the onions for 3-4 minutes. Add garlic and cook for another 30 seconds.
2. Remove onions and garlic from the pot and add the remaining 1 Tablespoon of oil to the pan. Quickly sear the meat on all sides in several small batches.
3. Reduce heat, stir in the flour until all the meat is coated.
4. Add beef broth and the Guinness and stir until mixture comes to a simmer.
5. Add the onions, garlic, pearl onions, carrots, bay leaves, and ground pepper to the pot. Stir.
6. Simmer gently for 1 hour, stirring occasionally. Cook the stew uncovered so that the gravy will thicken.
7. Chop the prunes and add them to the pot. Continue cooking for 1/2 hour. The gravy will develop a glossy finish.
7. Remove bay leaf. Add salt and pepper to taste. Serve with potatoes and brown bread.

Recipe courtesy of Amanda Brawley, www.eringocooking.com, 2011.

Amanda grew up on the outskirts of Dublin Ireland in a suburb pretty similar to South Boston. There she started cooking and baking at age thirteen, old enough to be allowed to experiment with the flame and have some responsibility in doing so.
 
As for baking versus cooking, she likes baking and cooking equally depending on the mood. If she wants to be more adventurous and not have to rigidly stick to a recipe, she prefers to cook and while cooking she can be more creative and add her personal touch to the dish. According to Amanda baking is more of a science and you have to stick to a recipe.  However, to her the smells from the oven while baking win over cooking any day.
 
Her Mother and Grandmother did the cooking in the house. It was very seldom you would see a man of the house preparing a meal. Her grandmother would always have her Grand Fathers dinner on the table as he walked through the door after a long day of work. It was, as she says, a key trait to being a good wife to make sure a husbands stomach was never hungry.
 
When she was growing up in Ireland 30 years ago the typical Irish family always cooked at home. Going out to eat was very seldom and a real treat.

One of the foods that is a staple in the Irish diet not eaten here is blood pudding. It is a very popular addition to any Irish breakfast.
 
Guinness stews or lamb stews were made once a week mainly on Saturdays in her home. It was a hearty meal and tasted better days later.

Over the last two years she has established her own baking business “ Erin Go Bread” and operates a wholesale business out of her home in Swampscott Ma. She also does Irish cooking demonstrations and classes for small and large groups. Irish favorites such as Irish soda bread, scones and Guinness stew are just some of the recipes she teaches to keep the spirit and heritage of her past alive. The sessions are designed to let you master those traditional Irish baking recipes and experience a little bit of the blarney firsthand. She also sells pre-mixed packages of her scones and Irish Soda Breads to allow everyone to experience Ireland firsthand one bite at a time. You can learn more about her food business at www.eringocooking.com.
 
Amanda is adamant about making her Irish Brown Bread with the authentic whole-wheat flour. If you want to try the real thing, the name of the website for Odlums extra course whole grain flour is www.foodireland.com.