Irish Stew with Guiness

I made this for a small dinner party in Kabul in March 2013, and earned the undying affection of an Irish American.

My reward for making the stew again for my farewell party, 23 May 2013.

2 tablespoons olive oil

3 bay (laurel) leaves

2 pounds beef stewing meat, cut into 2 inch cubes

1 large yellow onion, cut into ¼ inch slices

2 cloves garlic, chopped

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 cups beef stock

1 cup Guiness beer or ale or stout

a few sprigs chopped parsley

½ pound carrots, sliced

2 pounds potatoes, cut into 1 inch chunks

a large aubergine, peeled and cut into 1 inch chunks (optional) 

• Heat a 6 quart stove-top casserole and add the oil and bay leaves. 
• Cook the bay leaves for a moment and then add the meat.  
• Brown the meat on both sides on high heat.  
• Add the sliced onion and cook until the onions are translucent. 
• Reduce heat to low and add the garlic, thyme, rosemary.
• Add the beef stock and Guiness beer or ale or stout.  
• Simmer, stirring until the stew thickens a bit. 
• Add the remaining ingredients and cover.  
• Simmer over a low fire for about 2 hours, stirring occasionally and checking to make sure there is enough liquid so the stew is not dried our and does not burn. If needed, add additional broth or beer. It is important for the beef to get really tender.
• Add salt and pepper to taste.

Note: The aubergine will melt into the sauce. 

 * Modified from Frugal Gourmet on our Immigrant Ancestors, 

Jeff Smith - shared by Sheryl Donner, Iowa City