I love this warm Irish classic and serve it in the winter months in my restaurant. We serve it with a Yorkshire pudding, which is a British baked bread made from a thin batter. The results are dramatic and fairly easy to attain.
- 16 ounces Certified Piedmontese® Stew Meat, diced into 1-inch cubes
- 6 tablespoons olive oil, divided
- 1/2 cup flour
- 2 tablespoons paprika
- 1 teaspoon salt
- 1 cup onions, chopped fine
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 cup dark beer
- 2 cups beef stock
- 1/2 cup sun-dried tomatoes, roughly chopped
- 1 bay leaf
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon fresh thyme
- 1 teaspoon cracked black pepper
- Salt to taste
- Fresh chopped parsley for garnish
In a sauté pan or skillet, heat 3 tablespoons olive oil on medium heat. In a bowl, stir together flour, salt and paprika. Add beef cubes to the flour mixture and toss until completely coated with flour. Shake off excess flour and place beef in hot oil, being careful not to crowd the pan. You want to hear a nice sizzle from the pan, but you don’t want the pan so hot that it sputters and pops. In this step you want to achieve a brown coating on the beef, which deepens the flavor of the stew. When the beef is nicely browned on all sides, remove from heat.
While the beef is browning, you can begin building the stew.
Heat 3 tablespoons of olive oil in a heavy soup pot, over medium–high heat. Add onions and sauté until translucent, about 3 to 4 minutes. Add the celery and carrots and cook for another 3 to 4 minutes. The heat will help release more flavor from the vegetables.
Add the dark beer and stock. I prefer dark ale for flavor, and a less bitter variety, as the bitterness will only concentrate as the liquid reduces. Bring to a simmer and add the remaining ingredients, including the beef.
Turn the heat down to low, cover, and let simmer for 20 minutes. Covering the pot holds in the heat and moisture and allows the meat to become tender. Remove the lid and simmer for another 20 minutes, stirring occasionally. This allows the liquid to reduce and thicken.
To serve, split an individual Yorkshire pudding and lay open on a plate. Add a ladleful of stew. Garnish with fresh chopped parsley.
- Yorkshire Puddings
- 3 eggs
- 1 cup milk
- 1 cup flour
- Pinch of salt
Preheat oven to 425°F.
Blend ingredients together in a bowl with a whisk or hand mixer. Let batter stand, covered, for 30 minutes.
In an 8-muffin pan, add 1/2 teaspoon of vegetable oil to each muffin cup. Place the pan in the oven on a cookie sheet and heat for 10 minutes. The cookie sheet will catch any oil that may spill.
Once oil is heated in muffin cups, carefully remove it from oven and place on heatproof surface. Fill each muffin cup half full with batter. Return muffin pan to the oven and bake for 16 to 20 minutes, until puddings are puffed up to about double or triple in size and a light golden brown. Remove from pan and allow to cool for a few minutes on a rack before serving.
Pairing: I would first recommend pairing with the ale used in the stew; otherwise a Cote du Rhone is a good match.