A Guinness Dinner

Happy St. Patty's Day!

Although I'm not Irish, I woke up this morning feeling very festive and excited to wear my mint green cardigan. As I drove into work listening to Flogging Molly on the radio, I remembered a delicious Irish Stew that my friend Jill introduced me to. It was a bit hearty for this sunny warm day, but the fresh parsley and Guinness ingredients made it so worth it. And because a celebration isn't complete without dessert, I found an amazingly rich Chocolate Guinness Pudding. The best part of the celebration, however, were the final touches ... curling up with P.S. I Love You, the company of two wonderful friends and (of course) finishing it all off with a Guinness.


Bit o Blarney Stew

2 teaspoons vegetable oil
1 pound lean beef stew meat (bit sized pieces)
2 tablespoons all-purpose flour
salt and pepper as needed
1 onion, chopped
6 cloves garlic, minced
2 cups sliced fresh mushrooms
1 (6 ounce) can tomato paste
2 cups beef broth
1 (12 fluid ounce) can or bottle Irish stout beer
4 cups diced carrots
2 large potatoes, peeled and diced
2-3 diced tomatoes
1/2 cup chopped fresh parsley (save half for serving).

1. Heat oil in a large pot over medium-high heat. Coat beef cubes with flour, salt and pepper, shaking off the excess. Fry beef cubes until browned on all sides. Remove from the pot.

2. Add a little more oil, the onion, garlic and mushrooms to the pot, and cook stirring constantly until onion is tender.

3. Return beef to the pot, and stir in tomato paste, beef broth, and beer.

4. Add potatoes, carrots, tomatoes and half the parsley, cover, and simmer over low heat for at least 1 hour.

5. Sprinkle with parsley and serve.