I was feeling the need to revisit a trip I took to Ireland in 2009, and this recipe was a fantastic way to do it. Everybody loved it, and there were no leftovers! The brined green peppercorns may be somewhat unusual, but they make the dish. You can find them in most grocery stores next to the capers and other pickled items.
Prep time: 30 mins
Cook time: 3 hours
Ingredients:
2 lbs stew beef cubes
2 tbsp olive oil
1 white onion, chopped
3 cloves garlic, minced
1 16 oz can Guinness
1 qt beef broth
8 red potatoes, cubed
3 tsp brined green peppercorns, drained and coarsely chopped
3 carrots, cut into 1" pieces
2 sprigs fresh thyme
salt to taste
Add beef and olive oil to pan over med-high heat. Brown beef, then add the rest of the ingredients. Simmer for 3 hours or until broth has reduced to a nice sauce and beef is tender. Serve immediately. Biscuits make a nice side, or do as the original calls for and turn into a potpie. Feel free to make this dish a head of time and reheat. It's even better the next day!
Serves 6.
This recipe was adapted from one I found here.
No comments:
Post a Comment