in Lifestyle

Hawksworth Hot List for St. Patrick’s Day

Our final hot list item for St. Patrick’s Day is the delicious Beef in Beer stew. Perfect for the holiday’s festivities, cooking meat in beer or ale is a centuries-old technique and the flavours are amazing. This rustic recipe makes an excellent entertaining dish or just to enjoy as a weekend meal. Make it in Le Creuset’s round or oval French Oven in Fennel – bright shade of St. Patrick’s green –  to get in the Irish spirit. www.lecreuset.ca

PS – Guinness works well with this recipe

Beef in Beer recipe

Serves: 6

Preparation time: 20 minutes

Cooking time: 3 ½ to 4 hours

Ingredients:

  • 3 tablespoons vegetable oil
  • 2 large onions, sliced thinly
  • 2 garlic cloves, sliced thinly
  • 1 lb thickly sliced carrots
  • 2/5 lb beef chuck, in 2 inches chunks
  • a few sprigs of fresh thyme, parsley and rosemary
  • 2 bay leaves
  • 3.5 cups pale ale or lager
  • salt and freshly ground black pepper

For the bread topping:

  • twelve 1 inch thick slices from a French baguette
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh chopped parsley

Instructions:

  1. Heat the oil in the pot over a medium heat on the hob. Add the onions, garlic, and carrots and fry just until they begin to colour. Use a slotted spoon to remove them. Use the upturned lid as a holding plate.
  2. Add the beef in two batches and brown evenly. Remove the pan from the heat.
  3. Preheat the oven to 275°F/140°C. Return all the browned ingredients to the pot. Add the herbs, tied together to make a bouquet garni, with the beer, seasoning, and 1/2 cup water. Stir together, cover, and cook in the oven for 3 to 3 ½ hours until the beef is very tender.
  4. Spread one side of each bread slice with the mustard. When the beef is tender check the liquid level, which should be just covering the meat. Add a little more beer, if necessary, and remove the bouquet garni.
  5. Push the bread, mustard side up, into the top of the liquid, squeezing the slices tightly together. Return, uncovered, to the oven for 20 minutes longer to lightly colour and crisp the bread. Sprinkle with the chopped parsley.