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Duffified New Celtic Stew
Nb persons: 6
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| This hearty dish is lighter and healthier than the traditional version but packs more flavor with fresh vegetables and delicious meats. The addition of stout, mead and whiskey add a sweetness and a bite to this non-traditional stew. New Celtic stew is the perfect St. Patrick's Day alternative to corned beef and cabbage. 3 pound lean stewing beef cleaned and cut into 1-1/2" to 2" cubes | |
| 4 cup | Irish stout |
| ½ cup | Irish whiskey |
| ½ cup | mead or honey wine |
| 2 Tbsp | olive oil |
| 3 Tbsp | flour |
| Salt | |
| fresh black pepper | |
| 2 | bay leaves |
| 1 teaspoons | fresh marjoram |
| 1 sprig | thyme picked |
| 2 large | onions large dice, (3/4") |
| 1/2 cup | carrots large dice |
| 1/3 cup | rutabaga large dice |
| 1/3 cup | turnip large dice |
| 1 cup | potatoes large dice |
| 2 teaspoons | tomato paste |
| 2 cup | demi glace |
Trim fat from meats, toss with flour, salt and pepper coating evenly. In a separate pan heat the stout, mead, Whiskey and beef stock. Cook out for 3 - 6 minutes.
Heat the oil in a Dutch oven over high heat. Brown the meat in the Dutch over on all sides. Add the onions and the tomato paste.
Cover and cook the meat and onions for about 5 to 6 minutes. Add the remaining ingredients except the herbs and begin to sweat (allow the vegetables to release some of the liquid and not to turn brown). Add the hot stout, mead and stock mixture. Stir to remove the fond or brown bits from the bottom of the pan. Check for seasoning and adjust accordingly. Cover and simmer for 2 hours or until the meat is tender.
The last 20 minutes add the fresh herbs adjust the seasoning and serve with wheaten bread. Garnish with fried carrots and leeks
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