There are many different recipes for Irish stew, most use lamb instead of beef—this one features venison and is adapted from a recipe for Beef and Guinness Stew from the About Home Cooking web site (http://homecooking.about.com) of which there are also many variations. I cut back on the onions from two to one only and used tomato sauce instead of tomato puree. The credit line for the recipe is from: The Complete Book of Irish Country Cooking by Darina Allen (Penguin USA).

INGREDIENTS:

• 2 pounds venison stewing meat
  
• 3 tablespoons vegetable oil
  
• 2 tablespoons flour
  
• salt and pepper
  
• pinch of cayenne pepper
  
• 1 large white Spanish onion, coarsely chopped
  
• 1 large clove garlic, pressed (optional)
  
• 2 tablespoons tomato puree, dissolved in 4 tablespoons water (or 6 tablespoons tomato sauce)
  
• 1 bottle Guinness (stout) beer
  
• 2 cups carrots, cut into chunks
  
• 1 teaspoon thyme
  
• 1 teaspoon parsley

Trim any fat and gristle from the venison, rinse under cold water and pat dry with a paper towel. Cube the meat into bite-sized wedges and place it in a bowl with 1 tablespoon of vegetable oil—toss to coat the meat evenly with the oil.

Season the flour with salt and black pepper (to taste) and just a pinch of cayenne pepper.

Next, add the mixture of flour and spices to a plastic bag and toss the stew meat until it is evenly dredged with flour, salt, black and cayenne pepper.

Heat a tablespoon or two of vegetable oil in the bottom of a roasting pan and sear the stew meat at a medium/low heat. Brown the stew meat on all sides. Add chopped onion, crushed garlic and tomato puree (or tomato paste) to the pan, cover and simmer for about 5 minutes.

Transfer the contents from the roasting pan to a casserole and pour some Guinness into the roaster. Bring to a quick boil and stir well to dissolve the caramelized meat in the pan—scrape the meat free from the bottom of the roaster. Pour the leavings over top of the stew in the casserole.

Pour the remaining Guinness on top of the stew meat in the casserole; add the diced carrots, and thyme. Mix well; add more salt and pepper to taste, if necessary. (The Guinness beer is used to tenderize the meat.)

Put the lid on the casserole and simmer on a stove top until the meat is tender—at least one hour, preferably 2 hours. (The stew may also be cooked in an oven at 300 F for the same length of time in a roaster. Seal the lid on the roaster with a layer of aluminum foil to ensure a tight fit.) Sprinkle with chopped parsley.

You pretty well have to serve the Irish stew with some boiled or mashed potatoes now don’t you; maybe also a garden salad with a dressing of your choice—I’d suggest Ranch.

Don’t forget some dinner rolls or fresh bread. ■

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