I know it may not seem this way at times. At least not from the vast amounts of debauchery I seem to partake in (and post about) on an (almost) daily basis.
But I'm not really a big drinker.
Which is shocking. On a number of levels.
The first being. That I am a medical student. And from what I can tell. Medical students like to drink. Copiously.
We have a test on Friday that ends at noon? They are in the bars by 1:15 (the lag time is for showering. We may be alcoholics. But at least we have good hygiene.)
We don't have to be in class until 9:30 on Wednesday? Why not have a keg party on Tuesday night. (Gotta use that student government money for something.)
Needless to say. There is no way I can keep up. I have the tolerance of (approximately) a ten year old. So one beer for them. Is like three for me. Going shot for shot is a recipe for disaster.
The second being. That I come from a long line of drinkers. My parents are firm believers in the idea that having a bottle of wine with dinner every night is good for their heart. I have tried to explain to them that the actual recommendation is a glass. Not a bottle. A glass. But then they went out and bought bigger glasses.
Where there's a will...
Anyway. The point is. That I don't drink. Much.
So while some of us may have found use for the five bottles of Guinness that were left over from the Irish Car Bomb Cupcakes (aka - heaven) of January. Others of us discovered them hiding under the kitchen table. About a week ago.
Now. I may not LOVE beer. And I definitely do not LOVE Guinness. But I am not a waster. Everything in my kitchen gets used. In some way or another. (Except for ketchup. And mayo. I have no use for either of those things.)
Solution? Guinness stew.
Not only did this solve the Guinness dilemma of 2010. But it also gave me something to serve to my parents when I invited them over to dinner on Saturday. As much as it killed me not to try to stuff them with winter squash and sweet potatoes, I thought it would be best to give them what they wanted. Which is always meat and potatoes. (Plus dulling their senses and taste buds with the vast quantities of alcohol in the recipe didn't hurt either. At the least. It sedated them. Score. Double score.)
And I have to say. That the meat. And potatoes. And Guinness notwithstanding. This was amazing. The best stew I have ever had. The leftovers are even better. The day after the day after leftovers are. The. Best. And I imagine that the third day would have trumped all. But just try getting it to last that long. Impossible, I tell you. Im. Possible.
Only four bottles to go...
I am submitting this to myself for Regional Recipes: Ireland! If you have an Irish recipe that you've posted or will pot before the 31st, then send it to me over at firstname.lastname@example.org! Just include a name, link to your post, and a photo. And please be sure mention in your post that you are submitting it to Regional Recipes which will be hosted here!
I am also sending this over to The Daily Spud for the Paddy's Day Food Parade!
And to Deb for Souper Sundays!
I would also like to proclaim the winner of BSI: Carrots as...Azita of Turmeric and Saffron! Her Persian Carrot Jam just seemed so unique and outside-the-box to me that I couldn't help but choose her as the winner. So congrats to Azita and thanks so much for all of your entries - they were fantastic!
Irish Beef Stew
Serves 6, adapted from Simply Recipes
1/4 cup olive oil
1 1/2 lb chuck roast, cut into small-ish pieces
6 cloves garlic, minced
6 cups beef broth
1 cup Guinness
1 cup red wine
2 tbsp tomato paste
1 tbsp sugar
1 tbsp dried thyme
1 tbsp worcestershire sauce
2 bay leaves
2 tbsp butter
3 lb potatoes (I used Yukon Golds), diced
1 large onion, chopped
2 cups chopped carrots
salt and pepper
NOTE - I peeled neither the carrots nor the potatoes. So feel free to peel or not at your own discretion.
1. Heat the olive oil in a large pot. Add the beef chunks, salt, and cook until browned on all sides (about five minutes). Add garlic and saute for 1 minute. Add the broth, Guinness, red wine, tomato paste, sugar, thyme, worcestershire sauce, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover and simmer for one hour. Stir occasionally.
2. Meanwhile, chop all of the veggies. Heat the 2 tbsp of butter in a non-stick skillet. Add the potatoes, onion, and carrots and cook until golden - about 20 minutes. Set aside until the beef has simmered for an hour.
3. Add the veggies to the stew and simmer, uncovered, for about 40 minutes. The beef will be fall-apart tender at this point. Salt and pepper to taste. Discard the bay leaves. And serve.