Top stew at Irish Festival

September 14, 2005|BY A SUN STAFF WRITER

The new Irish pub, Tir Na Nog Bar & Grill, at Harborplace cooked up a beef stew that was the winner in a recent contest for Irish dishes that used stout.

The stew, which calls for 12 ounces of Guinness, will be featured at the Irish Festival this weekend at the Fifth Regiment Armory, 29th Division St. at Howard and Preston streets. For more information on the festival, visit Here's the recipe if you'd like to try it yourself.

Spiced Beef Braised in Guinness

Serves 6 to 8

5 pounds of beef chuck, cut in 2-inch pieces of trimmed fat

salt and ground black pepper

1 teaspoon ground coriander

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3 tablespoons olive oil or bacon fat

12 ounces Guinness stout

5 ounces red wine

1 large onion, diced

2 large celery stalks, diced

2 carrots, diced

3 gloves garlic, smashed and chopped

1 tablespoon fresh ginger, chopped

2 tablespoons dried porcini mushrooms (reconstituted and chopped)

1 pound mushrooms sliced

3 sprigs fresh thyme

2 bay leaves

1 quart beef or veal stock, plus more if needed

freshly chopped parsley, to taste

freshly chopped cilantro, to taste

Season beef with salt, pepper, coriander, cardamom, cinnamon and cloves. Sear in olive oil or bacon fat in a cast-iron or heavy skillet. Deglaze the pan with Guinness stout and red wine.

In a large pan, brown onions, celery and carrots. Add garlic, ginger, mushrooms, thyme, bay leaves, 1 quart of stock and the seared beef. Simmer for 3 hours. If necessary add more stock.

Adjust seasonings to taste and add chopped herbs. Remove bay leaves. Serve with mashed rutabaga or mashed potatoes.

-- Tir Na Nog Bar & Grill

Per serving (based on 8 servings): 646 calories; 58 grams protein; 41 grams fat; 15 grams saturated fat; 9 grams carbohydrate; 2 grams fiber; 175 milligrams cholesterol; 350 milligrams sodium

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