I love this hearty flavor packed stew. I’m going to be making this a lot this winter. I got the recipe from The Irish Pub Cookbook by Margaret Johnson. Enjoy. Tom~
2 pounds boneless beef sirloin, cut into 1-inch cubes / Salt and freshly ground pepper to taste / All-purpose flour for dredging / 4 tablespoons unsalted butter / 1/4 cup canola oil / 4 meduium onions, chopped / 2 cups beef stock / 2 cups Guinness stout / 5 carrots, peeled and thickly sliced / 4 parsnips, peeled and cut into 1-inch pieces / Mashed or boiled potatoes for serving
Season the meat with salt and pepper and dredge in flour. In a stockpot or large saucepan over medium heat, melt the butter with the oil. Working in batches, cook the meat on all sides for 5 to 7 minutes, or until evenly browned. Remove from the pot. Stir in the onions and cook for 3 to 5 minutes, or until soft.
Return all the meat to the pot and add enough of the beef stock and Guinness to cover. Bring to a boil, reduce the heat to medium-low, cover, and simmer for an hour or until the meat is nearly tender. Add the carrots, parsnips, and turnip, and cook for 30 to 40 minutes, or until the vegetables and meat are tender and the stew is thickened. (If not thick enough, mix 2 tablespoons flour with 1/2 cup water until smooth. Stir into the stew and cook for 5 minutes longer, or until it reaches the desired consistency.)
To serve, ladle the stew into shallow bowls and serve with potatoes.