Originally, I thought about sharing my stuffed cabbage recipe, but I went with the stew because of all the rain. I hope you enjoy eating this over the weekend.
• Tomm Johnson, a professional chef, lives in Mountain House and shares his culinary expertise through his website, www.cheftomm.com. He can be reached by email at cheftomm@cheftomm.com or via Facebook.com, under the name “Culinary Secrets with Chef Tomm.”
IRISH BEEF STEW
Serves 8
3 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
3 large onions, cut into medium dice
3 cups carrots, cut into medium dice
4 cloves garlic, thinly sliced
3 tablespoons tomato paste
3 tablespoons butter
3 tablespoons all-purpose flour
12 ounces Guinness beer
2 sprigs fresh thyme
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
In a saucepan over medium heat, warm the vegetable oil. Add beef and cook until caramelized on all sides.
Add in the onions, carrots and garlic and cook, stirring occasionally, until the onions are translucent.
Reduce the heat slightly and stir in the tomato paste, butter and flour until mixed; then add the beer. Cook until reduced by half.
Cover the meat with water and add the thyme sprigs. Simmer for 2 to 3 hours or until tender.
Season with salt and pepper and divide into 8 bowls, garnished with parsley.
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