September 1, 2009

Guinness Stew - Rose & Crown, EPCOT

Prior to visiting WDW this past summer, I was lucky enough to spend a week in Ireland back in May, where I fell in love with Guinness Stew. This version is served at the Rose & Crown in the United Kingdom pavillion in Epcot. It's easy to make and reheats well.

2 pounds sirloin cubes
1 ounce olive oil
1 each dry bay leaf
8 ounces diced onions
4 ounces diced carrots
½ ounce chopped garlic
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
¼ teaspoon red chili flakes
8 ounces Guinness stout
1 quart beef broth

Let's Cook:
1. Sear sirloin cubes in a large stock pot in a small amount of olive oil, add the bay leaf.
I would use a stock pot, except I don't own one. A saucepan is not an ideal substitute, but when your kitchen is as small as mine, you learn to make do.

2. Once the meat has a good sear on it (browned), add the onions and carrots. Cook until the onions are translucent.

3. Add the garlic, thyme, rosemary, and chili flakes. Cook for one minute and add the Guinness.
This is the part where your kitchen starts to smell amazing.

4. Allow the Guinness to simmer for five minutes, then add the beef broth.

5. Simmer for 30 minutes. Liquid should reduce by at least 1/3. Season with salt and pepper to taste.

I totally flaked and forgot to take a picture of the finished product, because I was too busy eating it. But trust me: it was delicious. I also recommend making some biscuits (the Pillsbury Grands ones are my favorite), because this broth was made for dipping. Slainte!