While we were in Ireland last week I spent the whole time trying to find some authentic Irish food. To my great disappointment, I discovered that you can’t find Irish food in Ireland. We found Thai, Indian, Mexican, Italian and American food–everything we ate was delicious, but it left me yearning for some hearty Irish fare. Although they disappointed me in the food department, the Irish spared nothing when it came to their beer. There was no shortage rich, dark beer in the homeland of Murphy’s and Guinness. So, this week I salute Guinness–and the Irish stew I never found. Find my recipe for Guinness Beef Stew at the bottom of this post–it may just transport you across the Atlantic!
This week’s menu:
Monday: Enchilada Casserole–using up leftover tortillas and beans from our fajitas last week
Tuesday: Potluck meal at Bible Study–I’m bringing potato soup
Wednesday: Grilled Chicken–a quick dinner for after soccer practice
Thursday: Greek Moussakas–this is a new recipe I’m trying from Rachael Ray
Friday: Dinner out
Saturday: Garlic Pasta Primavera
Sunday: Guinness Beef Stew (recipe below)–I’ll be making a double batch because we’re having people over for dinner tonight.
Guinness Beef Stew
1 1/2 pounds round steak
5-6 Tablespoons oil
1-2 onions, finely chopped
salt and pepper
2-3 Tablespoons brown sugar
1-2 Tablespoons red wine vinegar
2 bay leaves
1 teaspoon thyme
2 1/2 cloves garlic, crushed
1 can/bottle Guinness beer (or any dark beer of your liking)
1 can beef stock
2 Tablespoons flour
2 Tablespoons butter
Egg noodles, cooked according to package instructions
Cut meat into 2 inch pieces. Saute onions in hot oil until golden brown. Add meat. Season with salt and pepper and saute until well browned. Add brown sugar, red wine vinegar, bay leaves, thyme, and garlic. Pour in beer and cover with beef stock. Bring to a boil, reduce heat, cover with lid and simmer for 60 minutes or until meat is barely tender, adding more beef stock if necessary. Thicken with a dark roux (2 Tablespoons melted butter and 2 Tablespoons flour). Simmer 20-30 minutes more or until meat is tender. Serve in bowls over egg noodles.
We Love, Teach, Grow 
Do you cut your recipes in half? I wouldn’t think that kids eat that much. I cook 3 times a week and each meal is plenty for two days, and Phil eats for two. Just wondered.
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No- we eat leftovers for lunches and I freeze extras if I make a really large batch of something. David usually eats about as much as I do, though, so we go through quite a bit of food!
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