Forget corned beef and cabbage this Saint Patrick’s Day. Make an Irish stout stew instead! While it is just as easy to complete this recipe with a can of Guinness, the best option would be to find a craft stout. Brooke Foster from Pinetop Brewing Company in Lakeside recommends using their Imperial Stout because it lends “a traditional thickness, adding notes from Maker’s Mark oak barrels.” The staff there is also well-versed in making any other beer suggestions you might have and will gladly fill a growler for you, whether you are looking to cook a stew or just enjoy a pint and a toast.

Erin Go Bragh and Slainte from my table to yours!

Ingredients:

• - 2.5 - 3lbs. of chuck roast cut into 2-inch cubes and lightly seasoned with salt and pepper
• - 1 32 oz. container of beef broth
• - 14 - 16 oz. of Irish Stout
• - 6 slices of bacon cut into small pieces
• - 2 yellow or white onions chopped
• - 4 carrots skinned and cut into half-inch rounds
• - 3 celery stalks cut into 3⁄4 inch pieces
• - 3 garlic cloves minced
• - 2 bay leaves
• - 3 - 5 fresh thyme sprigs
• - 3 tbsp. of butter
• - 3 tbsp. of all-purpose flour

Cooking Instructions:

1. Preheat your oven to 450°F.
2. On your stovetop, in a 4 quart or larger oven-safe Dutch oven, fry bacon pieces until
3. crisp, then remove from pot and save on the side.
4. In 2 tbsp. of the bacon drippings, brown the seasoned beef cubes lightly on all sides at
5. medium-high heat, then remove and keep to the side. This may take a few batches. Be
6. patient and don’t over-crowd the pan or over-cook the meat.
7. Once all of your meat is browned and placed to the side, pour a small amount (a few
8. ounces) of stout into the hot Dutch oven and stir vigorously, deglazing the pan. This
9. should only take a minute or two.
10. Pour the onions, celery, carrots, and garlic into the hot pan mixture and give it a few
11. tosses. Then add the rest of your stout and allow the pot to reach a simmer.
12. Return the beef and bacon to the pot, cover with 3 - 4 cups of beef broth, add bay
13. leaves, and return to a simmer.
14. After a simmer has been reached, add the thyme sprigs, cover with the lid, and carefully
15. place the pot inside your preheated oven. Immediately after shutting your oven door,

        reduce the temperature to 325°F and allow to cook undisturbed for 3 hours. Do not open

        the pot!

1. This is the fun part! After the 3 hours is complete, remove the pot from the oven and
2. carefully fish out the thyme and bay leaves. Observe the consistency of the stew. If it is too thick, add a little more beef broth. If your stew is too thin, create a paste by mixing the flour and butter together in a separate bowl. Return your pot to the stovetop and return to a simmer. Slowly add small amounts of the butter and flour mixture until desired thickness is reached. Salt and pepper to taste.
3. Enjoy this stew poured over mashed potatoes, egg noodles, or with good bread. I personally prefer it with steamed, salted, and buttered red potatoes.