Americanized Irish Pub Beef Stew
I had a similar dish at Claddagh in downtown Columbus around 2007. I came home and tried to replicate it; it took a few tries... This is my version which will serve about 6 adults and a small amount of left overs.
Chicken Broth
This recipe calls for chicken broth, not beef broth; I smoke 1-2 of them in 4" 1/2 chafing pans with a home made hog rub and yard bird seasoning and yields roughly 16-20 oz of broth per pan. Once cooled, I store in Red Solo Cups (wrapped in sandwich bags and rubber banned) in the freezer for dishes like this.
Alternative to smoked broth
If you don't have yummy smoked chicken broth, consider adding the following to your store bought chicken broth:
2 teaspoons of garlic powder, 1 teaspoon of onion powder, 1/2 celery salt, 1/2 teaspoon of black pepper, 2 teaspoons of Lawry's Seasoned Salt, 1 teaspoon of sugar, 1-2 bullion cubes or teaspoon of chicken base, and about 8-10 drops of Colgin Liquid Smoke
You will need:
3 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
1/2 cup of all purpose flour
2-3 teaspoons of salt (more to taste)
Pepper to taste
1/2 cup olive oil
5 large garlic cloves, minced
1 large onion sliced thin and chopped.
2 cups chicken stock or broth.
1 cup of Guinness or other dark smokey robust beer. I use "Rail Dog Smoked Black Lager" from Thirsty Dog Brewing Co. in Cleveland.
1 cup of hearty red wine. I used
1 28oz. can of Italian stewed tomatoes juice and all
1 28oz. can of diced tomatoes juice and all
1 tablespoon sugar or to taste
2 teaspoons of dried thyme or 1 table spoon of fresh thyme.
3 tablespoon French's Worcestershire sauce
1 3.5 oz jar of non-pareil capers (brine and all); I use Private Selection Capers.
4 large stalks of celery cleaned, peeled, and sliced to preference.
3 cups 1/2-inch pieces peeled carrots (about 5 lare carrots)
4 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 8 cups)
1 16oz jar of cocktail onions (and about 3/4 a cup of the juice); I use Mezzetta's Cocktail Onions.
2 cups of water.
2 1/4 cups of frozen peas
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| Note: the beef will cook down, so don't worry about the 1 and 1/2 inch size being too big! |
- Heat olive oil in a large saute pan.
- Lightly flour the 3 lbs of meat
- Add floured beef to the olive oil
- Salt and pepper to taste (about 1 tsp of salt and 1/2 teaspoon of pepper.
- Saute the beef in the olive until beef begins to brown (about 6 minutes) flipping the beef on all sides.
- Add 1/2 of the wine, minced Garlic and sliced onions to the beef mixture saute for 5 minutes.
- Add the rest of the wine, scraping the pan of the tasty remnants.
- Preheat the oven to 425 F.
- Place the beef mixture in a large dutch oven.
- Add the 2 cans of tomatoes(and juice), Capers, Worcestershire sauce, thyme, bay leaves, and stir
- Add the chicken stock and stir.
- Bring the mixture up to a boil and then reduce the heat to a simmer, cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Stir often scraping the sides with a wooden spatula.
- This is a really good time to check for taste and season. If you don't have yummy smoked chicken broth or have not modified your store bought broth, then I would consider adding additional seasonings... pepper, onion powder, garlic powder, and Lawry's season salt.
- Cover the dutch oven and place in the oven at 425F for 1 hour.
- Pull from the oven.
- Add the water, potatoes, celery, carrots, jar of cocktail onions and 3/4 of onion juice and stir. Scrape the the cooked juices off of the sides of the pan with a wooden spatula.
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| Scrape the sides of your dutch oven with a wooden spatula. |
- Cover the dutch oven again.
- Place back in the oven for about 1 hour and 15 minutes or until carrots and potatoes are cooked.
- Pull the dutch oven out, remove and discard the bay leaves, and add the frozen peas and mix.
- Place back in the oven for 5 more minutes covered.
