By Richard Thomas
This winter warmer is adapted from the standard beef stew recipe I learned from my Mom. Taking the notion of the Guinness stews I so often see on pub menus as an inspiration, my experiment yielded a stew with a strong malty flavor profile, enhancing the slow-cooked beef and root vegetables.
1 lb of roast or stew beef
2 or 3 medium-sized potatoes4 or 5 medium-sized carrots
1 medium-sized yellow onion
2 medium-sized tomatoes (or one 15 oz can of chopped tomatoes)
2 cloves of garlic
1 cup of tomato sauce
1 cup of beef stock
1 cup of stout
1 1/2 shots of whisky
2 bay leaves
Peel the carrots, potatoes, garlic, and onion, cut the ends off the carrots, and core the tomatoes. Chop the vegetables, and cut the beef into bite-sized cubes.
Put the vegetables and garlic into a pot, add a spoonful of olive oil, and put it on the stove on medium-high heat. Cook and soften the vegetables until the onions turn translucent, then add the beef. Once the beef is browned, add a few spoons worth of flour. Stir the pot, and continue adding flour until you have coated the beef and vegetables.
Add the cup of beer, stock and tomato sauce to the pot, and bring to a boil. Turn the heat down to medium-low, add the bay leaves, and leave the pot on a low simmer for one hour. Turn the heat off, pour in the whisky and add a handful of frozen peas, stir, and then let the pot sit covered for 15 minutes before serving.