Flannery's Irish Stew

Recipe Ingredients

1/4 lb	113g / 4oz	Butter - (1 stick)
2 1/2 lbs	1135g / 40oz	Lean beef - cut in 1" cubes
1 teaspoon	5ml	Freshly-ground black pepper
1 tablespoon	15ml	Garlic powder
1 teaspoon	5ml	Dried thyme
2 teaspoons	10ml	Carrots - coarsely chopped (large)
1		Celery stalk - coarsely chopped
3		White potatoes - peeled, and (large)
		Cut in 1/2" cubes
8 oz	227g	Guinness stout
5 tablespoons	75ml	Beef base - see cook's notes
8 cups	1896ml	Water - (to 10 cups)
		Roux
1/4 lb	113g / 4oz	Margarine - (1 stick)
3/4 cup	46g / 1.6oz	Flour

Recipe Instructions

Cook's notes: Regular stew beef can produce uneven results. For best flavor and texture, an English-cut beef roast works well. Have the butcher trim and cube it, or do it at home. Adjust cooking time as needed, until meat is fork-tender, before adding roux. Beef base provides a fuller flavor; if unavailable, substitute bouillon cubes or granules.

Procedure: In a large Dutch oven or stock pot over medium-high heat, melt butter. Quickly combine meat and spices, then brown meat in hot butter. Add vegetables in batches, stirring after each addition. Add Guinness, 8 cups water and beef base. Bring to a boil and reduce heat to simmer for 20 minutes (keep water at a slow boil). Add more water if needed.

Prepare roux: Meanwhile, prepare roux by heating margarine in a heavy skillet, whisking flour into melted fat and stirring constantly for about two minutes -- until mixture is smooth and golden. Whisk roux into the stew, one tablespoon at a time, until thickened to taste. Simmer for another 10 minutes, stirring occasionally and watching carefully to avoid scorching.

This recipe yields 8 servings.

Approximate Nutritional Analysis Per Serving: calories, 650; fat, 39 grams; calories from fat, 54 percent; carbohydrates, 27 grams; protein, 46 grams; fiber, 3 grams; cholesterol, 153 milligrams; sodium, 2,268 milligrams.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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