Medieval Stew with Stout and Other Fine Irish Dishes

When I made this dish, I posed the question, "What makes a recipe "medieval"?  While I have read and read and not found a definitive answer, I can synthesize and make a general statement that it is the simplicity of the dish and the basic ingredients that give it the name.  It has traditional ingredients:  potatoes, carrots, onions, beef, stout...a classic Irish dish.  Also, currents seem to appear in medieval stews whereas this stew features a cousin, raisins.  Beef stew laced with stout is a dish with national identity.  In countries where there is not a wine-growing tradition, beer becomes the favored drink and is used in cooking to enhance the flavor of the foods. James Joyce once called Guinness "the wine of Ireland".

This recipe comes from Chef Frankie Sheedy, who was chef at Ballinalacken Castle, in Doolin, County Clare.  It was printed in The Irish Spirit, a compilation of recipes inspired by legendary drinks of Ireland.  It can be previewed on Google Books.

Medieval Stew with Stout

Serves 6-8

2 Tbsp canola oil

2 pounds lean beef, cut into 1-inch cubes

3 large onions, sliced (I used two.)

1/4 cup flour

4 stalks celery, thickly sliced

8 cups homemade beef stock or canned low-sodium beef broth (I suggest adding six cups to start, adding additional if needed.)

1 cup Guinness stout

1 tsp caraway seeds

1 Tbsp raisins

1 Tbsp  tomato puree (I used tomato paste.)

Sat and freshly ground pepper

8 carrots, peeled and thickly sliced

2 Tbsp minced fresh flat-leaf parsley

Boiled potatoes for serving (I threw the potatoes into the pot!)

In a stockpot or Dutch oven over medium-high heat, heat the oil.  Add the meat and cook, stirring constantly, for 5-6 minutes, or until browned on all sides.  With a slotted spoon, remove the meat and set aside.

Reduce the heat to medium, add the onions, and cook for 3-4 minutes, or until soft but not browned.  Add the flour and stir to coat the onions.  Return the meat to the pot and add the celery, stock or broth, stout, caraway seeds, raisins, tomato puree, and salt and pepper to taste.  Cover, reduce the heat to low, and simmer for 2 hours, or until the meat is nearly tender.  Add the carrots and cook for 30-40 minutes longer, or until the meat and carrots are tender when pierced with a fork.

To serve, ladle the stew into shallow bowls and sprinkle with the parsley.  Serve with boiled potatoes and bread.  A traditional Irish Soda Bread would be a good addition.

We liked the stew but there are some changes I would make.  I would not add the full amount of broth unless it was needed.  I want to taste more of the stout.  I would also add some herbs to the mix.

PRINTABLE RECIPE

Today I am participating in Cuisine Kathleen's fourth annual blog crawl so I would like to highlight some other fine Irish dishes that I have made.

Corned Beef and Cabbage

Colcannon

and Irish Shepherd's Pie

Irish Soda Bread

Ganache-Filled Guinness Chocolate Cupcakes with Irish Cream Frosting

Do take some time to visit Cuisine Kathleen to see what everybody is cookin' for St. Patrick's Day!  It is always a great blog crawl!